©The Power Greens Cookbook
Adapted from The Power Greens Cookbook
For the Green Harissa:
1/2 cup Cilantro leaves
1/2 cup Flat-leaf parsley leaves
1 clove Garlic, chopped
1/2 tsp Cumin, ground
1/4 tsp Fennel, ground
1/4 tsp Salt
1/2 tsp Lemon juice
1/3 cup Extra virgin olive oil
For the Roasted Cabbage:
1 Savoy or red cabbage, about 2 lbs
3-4 Tbsp Extra virgin olive oil
Sea salt, to taste
Preheat oven to 400°F. Line baking sheet with foil.
Over open flame, roast jalapeño until its skin is blistered, 2-3 minutes. In small bowl, cover jalapeño and let it steam for 10 minutes. Using your fingers, remove blistered skin. If desired, seed pepper. Coarsely chop pepper.
In mini food processor, whirl cilantro, parsley, garlic, cumin, fennel, and salt until finely chopped. Add the lemon juice and with motor running, drizzle in oil. Transfer harissa to small bowl, cover, and let sit for 30 minutes.
Halve cabbage vertically. Cut halves vertically into 4 wedges, including part of core to hold leaves together. Arrange wedges on prepared baking sheet, leaving 1/2 inch between them. Brush cabbage with the oil on all sides and season with salt.
Roast cabbage for 15 minutes. Using tongs, turn wedges. Brush cabbage again with oil. Bake until cabbage is soft but not collapsing, 15 to 20 minutes. Cool cabbage on baking sheet, then transfer wedges to a platter. Drizzle on the harissa and serve.