Charred Roasted Cabbage with Skordalia

Ingredients

• 1 head green cabbage (About 2½–3 lb; cut through the core into 4–6 wedges, keeping the core intact so the wedges hold together)
• 1 head whole garlic head (Roasted alongside the cabbage until the cloves are soft, sweet, and creamy)
• 0.5 cup extra-virgin olive oil (Divided between roasting the cabbage, roasting the garlic, and making the skordalia)
• 3 oz rustic bread (Crusts removed; use a sturdy rustic loaf rather than soft sandwich bread)
• 0.5 cup walnuts (Used as the nut base for the skordalia; another neutral nut may be substituted)
• 2 tbsp fresh lemon juice (May be replaced partly or entirely with wine vinegar)
• kosher salt (To taste, for seasoning the cabbage and skordalia)
• black pepper (To taste)

Steps

1. 1

   Heat the oven to 375°F (190°C). Line a rimmed baking sheet with foil. Have additional wide foil ready to cover the cabbage tightly; if using standard-width foil, overlap two sheets and fold or crimp the seam so steam cannot escape.

2. 2

   Cut the cabbage through the core into four to six thick wedges. Arrange the wedges on the prepared baking sheet and brush or drizzle them with olive oil. Season generously with kosher salt and black pepper.

3. 3

   Trim only the loose outer skin from the garlic head, leaving the head intact. Drizzle it with olive oil and wrap it tightly in foil. Place it on the baking sheet beside the cabbage.

4. 4

   Cover the cabbage tightly with foil and roast for about 45–60 minutes, until a skewer slips easily in and out of every wedge. Do not uncover the cabbage before it is fully tender.

5. 5

   While the cabbage roasts, remove the crusts from the rustic bread and tear the bread into pieces. Soak it briefly in water, then squeeze it thoroughly dry.

6. 6

   Process the walnuts and dried bread in a food processor until finely ground. Add the lemon juice, roasted garlic cloves squeezed from their skins, and a pinch of salt.

7. 7

   With the processor running, slowly stream in olive oil until the mixture becomes smooth, thick, and creamy. Taste and adjust the salt and lemon juice; the skordalia should be garlicky, tangy, and spreadable.

8. 8

   Remove the foil from the tender cabbage and garlic. Return the cabbage to the oven, uncovered, and roast for another 15–25 minutes, turning if needed, until the exposed edges are deeply browned and charred, with some nearly black spots.

9. 9

   Let the roasted garlic cool enough to handle if it has not already been processed. Transfer the skordalia to a serving platter or shallow bowl and arrange the hot cabbage wedges over or alongside it.

10. 10

    Serve warm or at room temperature as a first course, light vegetarian main, or side dish. Spoon extra olive oil over the skordalia if desired.

Notes

The provided page excerpt identifies the method and components but does not expose the member-only ingredient list or full directions. Quantities and some details above are reconstructed estimates, not a faithful transcription of the paywalled recipe. The cabbage must be cooked until completely tender before uncovering, and deep charring is essential for flavor. Serve with grilled or roasted meat or fish if using it as a side.

Nutrition per serving

• appetizer
• vegetarian
• side dish
• gluten-containing
• roasted
• charred
• Mediterranean
• make-ahead-friendly