Braised Cabbage with Anchovy Butter, Tahini and Herb & Caper Salad
Braised Cabbage with Anchovy Butter, Tahini, Hazelnuts & Herb & Caper Salad is a showstopper dish that's as delicious as it is impressive
Servings: 4 servings
Ingredients
For the Tahini:
- ½ cup 100% pure toasted sesame seed paste tahini
- 1 clove garlic finely chopped or grated
- 1 tablespoon lemon juice
- ¼ teaspoon kosher salt
- ½ cup ice cold water plus more or less as needed
For the Herb & Caper Salad:
- ¼ cup loosely packed roughly torn fresh parsley leaves
- ¼ cup loosely packed roughly torn fresh dill leaves
- 2 heaping tablespoons brined capers drained
- 1 tablespoon extra virgin olive oil
- 1 teaspoon lemon zest
- 2 teaspoons lemon juice
For the Braised Cabbage:
- ¼ cup raw unsalted hazelnuts, substitute slivered almonds
- 2 tablespoons room-temperature unsalted butter
- 3 anchovy filets packed in olive oil finely chopped
- Zest and juice of 1/2 lemon
- 3 tablespoons avocado oil
- 1 small head green cabbage
- 1 cup chicken broth substitute vegetable broth for vegetarian
- Kosher salt and freshly-cracked black pepper to taste
- 1 teaspoon dried Aleppo pepper substitute crushed red pepper flakes or any dried chili of choice
Instructions
For the Tahini:
- In a bowl, combine the sesame seed paste, garlic, lemon juice and salt. Whisk until combined and a paste forms. While continuously whisking, slowly pour in the water a little bit at a time until the sauce is smooth and can coats the back of a spoon. If your tahini sauce is too thick, add a bit more water. If it’s too runny, add a bit more sesame seed paste. Taste for seasoning and adjust with salt as needed. Cover and set aside until ready to serve.
For the Herb & Caper Salad:
- In a small bowl, combine the parsley, dill, capers, olive oil, lemon zest and lemon juice. Toss everything to coat, cover and refrigerate until ready to serve.
For the Braised Cabbage:
- Preheat Traeger Grill or oven to 425F.
- Add the hazelnuts to a dry pan and place over medium-low heat. Toast the nuts, stirring regularly, until fragrant and the skins are slightly browned, 8-10 minutes. Transfer the toasted nuts to a clean kitchen towel, fold over the edges and gently rub between your hands to release the skins. Roughly chop the peeled and toasted nuts and transfer them to a bowl. Set aside.
- In a small bowl, combine the butter, anchovies, lemon zest and lemon juice. Stir well to combine and set aside.
- Peel off the outer leaves of the cabbage and trim the stem. Slice the cabbage in half, then slice each half into 3 to 4 wedges, depending on the size of your cabbage, making sure to slice through the core each time.
- Preheat a large, oven-safe pan over medium-high heat. Add the avocado oil and heat until shimmering. Add the cabbage wedges and cook, undisturbed, until charred and deep brown in colour, around 5 minutes. Flip the cabbage wedges and cook, undisturbed, until charred and deep brown in colour, around 5 minutes. Add the anchovy butter and let melt. Add the chicken broth and stir to combine. Transfer the pan to the Traeger Grill or oven and cook until the cabbage is fork-tender and the broth has reduced by ¾ in volume, around 20 minutes.
- Spread the tahini across the bottom of a serving platter, arrange the cabbage wedges overtop and drizzle with any reserved broth. Garnish with Aleppo pepper, chopped hazelnuts, and the herb & caper salad. Serve immediately.