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Roasted Cabbage Steaks w/ Charred Carrot Hummus & Pickled Golden Raisins


We’re all familiar with the wonders and versatility of kale - throw it into a salad, bake it into a chip, blend it into a smoothie. And we’re well aware of everything that cauliflower can become - pizza crust, buffalo wings, rice!

But the underdog of the cruciferous family - the humble green cabbage - deserves its moment in the spotlight. With a little love, this often-overlooked veggie turns into buttery, melt-in-your-mouth perfection. Served over a warm charred carrot hummus and topped with quick-pickled raisins that add the perfect burst of brightness, this recipe is sure to impress! 



Pickled Raisins

  • 1/2 cup golden raisins
  • 1/2 cup white wine vinegar
  • 1/4 cup cane sugar
  • 1/2 tsp red pepper flakes

 Carrot Hummus

  • 5 large carrots, roughly chopped into 1/2” pieces
  • 1 medium yellow onion, quartered
  • 3 garlic cloves
  • 3 tbsp olive oil, divided
  • 1/2 cup chickpeas, drained
  • 1/4 cup tahini
  • 1/2 tsp cinnamon
  • Pinch of cayenne 
  • Salt & pepper to taste

 Cabbage Steaks

  • 1 medium head of green cabbage
  • 1/4 cup olive oil, divided
  • 2 tbsp smoked paprika, divided
  • Salt to taste

 For Serving

  • Toasted pepitas
  • Chopped cilantro




    1. Preheat oven to 425° and position rack close to heat source. Line two baking sheets with parchment paper.
    2. In a small saucepan combine vinegar, sugar and red pepper flakes. Cook over medium heat, stirring frequently, until sugar dissolves. Place raisins in a mason jar and pour vinegar-sugar liquid on top. Allow to cool slightly, then cover with lid and refrigerate.
    3. Spread carrots, onion and garlic cloves on one prepared baking sheet and toss with 2 tbsp olive oil. Sprinkle with salt and pepper. Roast for 25 minutes, or until edges are slightly charred. Set aside.
    4. Remove any tough outer leaves from the cabbage. Standing it on its stem, cut the cabbage in half. Then place the cut side down and vertically slice each half into 6 equal segments (about 1.5” thick), cutting through the core and stem so the leaves of each wedge stay together. 
    5. Arrange the steaks on the second prepared baking sheet. Drizzle with 2 tbsp olive oil and 1 tbsp paprika. Using your hands, rub the oil and paprika into each wedge. Then flip each piece and repeat with remaining oil and paprika. Season generously with salt. 
    6. Roast in oven for 20 minutes, until edges are beginning to brown. Using a spatula, carefully flip each wedge and roast for an additional 15 minutes. Cabbage is ready when outer leaves are browned and crispy and the center is soft and tender.
    7. While cabbage roasts, place charred carrots, onion and garlic in a food processor with chickpeas, tahini, remaining 1 tbsp olive oil, cinnamon, cayenne and 1/2 tsp each of salt and pepper. Process until smooth, scraping down sides as necessary. Taste and add more salt and pepper if needed.
    8. To serve, spread a heaping spoonful of carrot hummus on each plate and place 2-3 cabbage steaks on top. Garnish with pickled raisins, toasted pepitas and chopped cilantro. Sprinkle with salt and freshly ground pepper. Enjoy!

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