Description
Charred cabbage wedges with a flavorful garlic chutney and spicy chili crisp.
Ingredients
Scale
- 1 head green cabbage, cut into 6 wedges
- 2 tablespoons olive oil
- salt and black pepper to taste
- For the Garlic Chutney:
- 4 cloves garlic
- 1/4 cup fresh cilantro
- 1 tablespoon fresh lime juice
- 1 tablespoon water
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- pinch of red pepper flakes
- For the Spicy Chili Crisp:
- 2 tablespoons chili flakes
- 1/4 cup neutral oil
- 1 star anise
- 1 bay leaf
- 1 clove garlic, sliced
- 1 shallot, sliced
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
Instructions
- Preheat oven to 400°F (200°C).
- Brush cabbage wedges with olive oil and season with salt and pepper.
- Place cabbage on a baking sheet and roast for 20-25 minutes, or until charred and tender.
- While cabbage is roasting, prepare the garlic chutney. Combine garlic, cilantro, lime juice, water, cumin, salt, and red pepper flakes in a food processor and blend until smooth.
- To make the chili crisp, heat oil in a small saucepan over medium heat. Add star anise, bay leaf, garlic, and shallot. Cook until fragrant and golden brown, about 5 minutes.
- Remove and discard star anise, bay leaf, garlic, and shallot.
- Carefully pour the hot oil over the chili flakes in a heatproof bowl. Stir in sugar and salt.
- Serve charred cabbage with a dollop of garlic chutney and a drizzle of spicy chili crisp.
Notes
- Adjust the amount of red pepper flakes in the chutney and chili flakes in the crisp to your spice preference.
- Store leftover chili crisp in an airtight container at room temperature for up to a month.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Fusion
Nutrition
- Serving Size: 1 wedge with chutney and crisp
Keywords: charred cabbage, garlic chutney, chili crisp, vegetarian, side dish