I think cabbage deserves a bit more credit than it usually gets. It’s often just boiled away to nothing, but it can be brilliant when you treat it with a bit of care. This way of cooking it is dead simple, and it turns a humble sweetheart cabbage into something you’d genuinely look forward to eating. It’s the sort of thing you can make with very little fuss.
The whole idea is to get a really good, deep char on the cabbage wedges in a hot pan or griddle. Don’t be worrying if it looks a bit burnt in places; that’s where all the flavour comes from. Those smoky, slightly bitter edges are the perfect base for the glaze you’ll be adding right at the end.
And that glaze is a real good one. It’s a straightforward mix of spicy harissa, sweet honey, and the sharp, salty tang of a preserved lemon. It’s a combination of strong flavours that just works. The heat from the paste is definitely there, but the sweetness from the honey and the bright citrus cut right through it beautifully. You get this lovely balance with every single bite.
What you’re left with is a side dish that’s smoky, spicy, and sticky all at once. It’s a great addition next to some grilled chicken or fish, but to be honest, I could eat a plate of it all on its own. Give it a go, you can’t really go wrong with it.
Charred Cabbage with Harissa & Lemon
Ingredients
- 1 sweetheart cabbage
- 1 preserved lemon
- 2 tbsp harissa paste
- 2 tbsp olive oil
- 1 tbsp honey
- Salt and freshly ground black pepper, to taste
- Sesame seeds, to garnish (optional)
Directions
- First, prepare the dressing. Finely chop the preserved lemon. In a small bowl, whisk together the chopped lemon, harissa paste, olive oil, and honey. Season with a pinch of salt and black pepper.
- Prepare the cabbage by removing any tough or damaged outer leaves. Slice the cabbage lengthwise into four equal wedges, ensuring you keep the core intact to hold the leaves together.
- Heat a large, heavy-based frying pan or griddle pan over a medium-high heat. Place the cabbage wedges, cut-side down, into the hot, dry pan.
- Cook for 5-7 minutes on each flat side, until the cabbage is deeply charred and has started to soften and wilt.
- Once the cabbage is tender and nicely coloured, brush the harissa glaze generously over all sides. Continue to cook for another minute until the glaze is fragrant and slightly caramelised. Finish with some sesame seeds to garnish.
