Charred cabbage with spicy brown butter, pine nuts and feta
Prep time: 15 minsTotal time: 
Charred cabbage with spicy brown butter, pine nuts and feta
Transform sweetheart cabbage by charring it until tender and caramelised, then topping it with nutty brown-butter pine nuts, creamy feta and fresh dill. Packed with bold flavours and contrasting textures, it’s delicious as a light lunch in its own right or served alongside roast chicken or a side of salmon
Prep time: 15 minsTotal time: 
Spencer Lengsfield
Our Senior Food Producer Spencer was born in Los Angeles, so has an inherent love for all things Mexican, Japanese, and Korean but is also heavily influenced by her family’s Louisiana heritage. She loves spice, bright flavours, and fusion food, and she has a soft spot for a chocolate chip cookie.
Spencer Lengsfield
Our Senior Food Producer Spencer was born in Los Angeles, so has an inherent love for all things Mexican, Japanese, and Korean but is also heavily influenced by her family’s Louisiana heritage. She loves spice, bright flavours, and fusion food, and she has a soft spot for a chocolate chip cookie.
Ingredients
- 2 sweetheart cabbages
- 1½ tbsp olive oil
- 50g unsalted butter, cubed
- 40g pine nuts
- ½ tsp chilli flakes, or to taste
- ½ tsp smoked paprika
- juice of 1 lemon
- 50g feta, crumbled
- handful of dill, fronds picked
- sea salt flakes, to serve
Step by step
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Preheat the oven to 200°C, fan 180°C, gas 6. Remove the tougher outer leaves from the cabbages and trim the very end, keeping the stalk intact so the wedges stay together. Slice each cabbage into quarters lengthways and season well.
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Heat the oil in a large ovenproof pan over a medium-high heat. In batches, if necessary, add the cabbage quarters, cut-side down, and cook for 3 minutes or until deep golden and charred. Turn onto the other cut side and char for a few more minutes. Once all the cabbage wedges are charred, turn them all onto their rounded edges (charred sides facing up). Add a splash of water to the pan, partially cover with a lid or foil, then transfer to the oven for around 20-25 minutes, or until fork tender.
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Meanwhile, put the butter in a small pan with the pine nuts and set over a medium heat. Allow the butter to melt and foam up, stirring often. Once the nuts are golden, the butter has brown flecks in it and everything smells nutty, remove from the heat. Add the chilli flakes and smoked paprika, along with a pinch of salt, and stir to combine.
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Once the cabbage wedges are tender, arrange them on a platter. Spoon over the buttery pine nuts and squeeze over the lemon juice. Scatter over the feta, dill fronds, sea salt flakes and some black pepper.
