Charred Cabbage with Apples and Toasted Walnut Sauce

As the temperatures start to cool we turn to warm and comforting foods. This charred cabbage and apple dish makes the most of seasonal ingredients and works perfectly as a main meal or as a side dish (it would be great with roast pork).

Charred Cabbage with Apples and Toasted Walnut Sauce

1 small green cabbage

 ¼ t salt
1 ½ t coconut oil
1 apple, diced
1 t lemon juice
Handful parsley
Sea salt

Toasted walnut sauce: 

1 C walnuts
1 garlic clove
2 T olive oil
4 t apple cider vinegar
2 t maple syrup
2 pinches sea salt

Sauce: Preheat oven to 350. Toast walnuts on a baking sheet until golden, 7-10 minutes. They burn quickly, so keep an eye on them. Add walnuts, and rest of sauce ingredients to a blender. Blend on high, adding up to 1 cup of water to thin as necessary. Season with salt and store in fridge up to 5 days.

Remove outer leaves from the cabbage and cut into 6 wedges, leaving the base intact.

Bring ½ C water to a simmer in a large skillet, add the salt. Lay cabbage wedges in simmering water, cover, and steam until tender, 5 mins. Place cabbage on a plate and drain water.

Add the coconut oil to the same skillet on high. When oil is hot, add the cabbage back and cook until charred, about 5 mins. Flip wedges to brown on other sides.

Toss apples with lemon juice and a few parsley leaves, finely minced.

To serve, top cabbage wedges with apple, a drizzle of walnut sauce, parsley, and a sprinkle of flaky salt. 

Naturally Nourished - Sarah Britton  

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