Seared cabbage with Persian feta, nuts & seeds
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Time to make:
$1.15 per serve
(at time of publication)
Full ingredients list:
1 small green savoy cabbage or 1 small red cabbage (or use ½ of each)
3 tablespoons olive oil
2 garlic cloves, crushed
80g Persian feta
½ cup mixed seeds (sunflower, pinenuts, pepitas), toasted
1 fresh pomegranate, seeds removed
Nutritional information (per serve)
Instructions and steps:
1 Preheat a chargrill pan or a barbecue hotplate and spray with olive oil. Cut cabbage into wedges, leaving the bases intact. Place cabbage wedges on a tray.
2 Combine the olive oil and the garlic in a small bowl. Mix well. Drizzle mixture over cabbage wedges and turn gently to coat. Season cabbage with cracked black pepper. Cook cabbage wedges on the barbecue for 1–2 minutes each side, or until seared and cabbage is just tender, but still a little crisp. Transfer to the serving platter.
3 Crumble the feta over warm cabbage. Scatter with seeds and pomegranate. Season with extra pepper and drizzle with olive oil, if needed. Serve.
If you can’t find a fresh pomegranate, you can buy pomegranate seeds from the fresh food section of your green grocer or supermarket.
About this recipe
First published: December 2018