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Recetas vegetarianas
Charred Cabbage with Goat Cheese Raita and Cucumbers

Charred Cabbage with Goat Cheese Raita and Cucumbers

Revisado por pares por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 28 Ene 2026

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This vibrant charred cabbage with goat's cheese raita and cucumbers is a masterclass in contrasting textures and bold, fresh flavours. The purple cabbage is grilled until deeply caramelised and smoky, providing a sturdy base for the creamy, herb-flecked raita. It is a sophisticated way to elevate the humble cabbage into a stunning centrepiece that feels both indulgent and remarkably healthy.

As a substantial vegetarian main or a striking side dish, this recipe fits perfectly into a modern seasonal menu. The addition of sliced cucumbers and crushed corn nuts provides a refreshing crunch that cuts through the richness of the goat’s cheese. It is a versatile dish that works just as well for a quick midweek meal as it does for a relaxed weekend lunch with friends.

Ingredients for Charred Cabbage with Goat Cheese Raita and Cucumbers

1 diente de ajo, machacado
110g fresh goat cheese
1 1/2 cups plain whole-milk Greek yoghurt
2 cups mint leaves, divided
2 cups parsley leaves with tender stems, divided
2 cucharadas de aceite de oliva virgen extra, más para rociar
2 cucharadas de jugo de limón fresco, divididas
Sal kosher
1 medium head of purple cabbage (about 1.1kg .)
3 Persian cucumbers, thinly sliced
80g crushed Corn Nuts
Aleppo-style pepper (for serving)

How to make Charred Cabbage with Goat Cheese Raita and Cucumbers

Pulse garlic, goat cheese, yoghurt, 1 cup mint, 1 cup parsley, 2 tablespoons oil, and 1 tablespoon lemon juice in a food processor until smooth and pale green. Transfer raita to a medium bowl; season with salt.

Prepare a grill for medium heat. Cut cabbage in half through core. Cut each half into 3 wedges, keeping core intact. Drizzle wedges with oil to coat and season all over with salt. Grill until deeply charred on all sides (pretty much blackened) and a paring knife easily slips through the centre, 8–10 minutes per side. Transfer to a cutting board and let cool 5 minutes (this also allows the cabbage to steam and become tender on the inside). Cut each wedge in half crosswise.

Toss cucumbers, remaining 1 cup mint, remaining 1 cup parsley, and remaining 1 tablespoon lemon juice in a medium bowl. Season salad with a big pinch of salt and toss again.

Spread raita over plates; place a few pieces of cabbage on each. Top with salad and Corn Nuts. Sprinkle with Aleppo-style pepper; drizzle with more oil.

Raita can be made 1 day ahead. Cover and chill.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.