Charred cabbage with salsa, parsley, and nuts
Salsa smothered deliciously charred cabbage topped with crunchy nuts and parsley. This easy tasty grilled cabbage recipe is a vegan grill dream come true. We’re talking smoky saucy charred cabbage bathed in my favorite easy vegan salsa…it’s a mega flavor combo as the blackened cabbage on the outside enhances the tenderness of the silky cooked cabbage and all that Caramelized blackened deliciousness is paired with hot salsa. Yum!
Ingredients
- 3 tbsp Vegetable Oil plus more for drizzling (optional)
- 1 medium Head of Cabbage (about 2 lb.) or 2-3 heads of smaller pointed-head cabbage
- ½ tsp Salt
- 2 tsp Dried Thyme
- 8 tbsp Salsa Sauce
- ½ cup Salted Roasted Nuts cashews, almonds, peanuts, or your preferred nuts
- 1 handful Fresh Parsley chopped
Instructions
Pre-tenderizing the cabbage in a microwave
- Place the sliced cabbage in a microwave-safe bowl. Sprinkle the cabbage with a couple of tablespoons of water, cover the bowl with plastic wrap, and poke a few holes in, or cover with a microwave-safe lid, then microwave until desired tenderness is reached in 30-second intervals.
Making the cabbage in a skillet
- Heat olive oil in a large oven-safe heavy-based frying pan over high heat until smoking hot. Fry the cabbage wedges in batches for 3-4 minutes on each cut side until well charred. (If you have pre-cooked the cabbage in the microwave you can skip to the last step).
- Cover the pan with a lid and let the steam cook the cabbage tender for 10-15 minutes. It will produce a perfectly tender charred cabbage with just a pleasant bit of bite left. Season with thyme, pepper, and salt.
- Pour the salsa over the cabbage during the last 2 minutes of cooking to lightly caramelize it. Serve with a generous topping of salsa, fresh parsley, and chopped nuts.
Grilling
- Prepare the grill for medium-high heat. Cut cabbage in half through the core; cut each half into 3 wedges, keeping the core intact. (If you like a tender cooked cabbage pre-cook in the microwave or oven before grilling).
- Drizzle with 3 Tbsp. oil and rub to coat. Season with thyme, pepper, and salt. Place the oiled cabbage on the grill and grill until it’s deeply charred on the cut sides. Once a paring knife slides easily through the center the cabbage is ready (it should take 6–8 minutes per side).
- Transfer the charred cabbage to a cutting board and let cool for 5 minutes.Pour the salsa over the cabbage during the last 2 minutes of cooking to lightly caramelize it. Serve with a generous topping of salsa, fresh parsley, and chopped nuts.