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Roasted Cabbage Drizzled With Green Harissa | Great Performances


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Roasted Cabbage Drizzled With Green Harissa
by Dana Jacobi

©The Power Greens Cookbook 

Adapted from The Power Greens Cookbook

Serves 4-6


For the Green Harissa:

1                   Jalapeño 

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. 

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