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Charred cabbage with blue cheese and spicy pecans
Serve this as a main or a tasty side dish! Made with baked cabbage, toasted spicy pecans and a creamy blue cheese dressing, you'll love how simple this dish is to make.
SERVES
4
Ingredients
Charred Cabbage
- 1 savoy cabbage, sliced into 8 wedges
- 2-3 tablespoons (30-45 ml) extra virgin olive oil, depending on the size of the cabbage
- 1 teaspoon ground cumin
- Kosher salt and ground black pepper, to season
Spicy Pecans
- 2 cups pecan halves
- 1/2 teaspoon smoked paprika
- 1/4-1/2 teaspoon cayenne pepper
- 1/2 cup (125 ml) maple syrup
- Kosher salt, to season
Dressing
- 1 cup (250 ml) buttermilk
- 1/4 cup (60 ml) sour cream
- 1/4 cup (60 ml) mayonnaise
- 2 tablespoons finely chopped dill
- 2 tablespoons finely chopped parsley
- 2 tablespoons finely chopped chives
- 2 teaspoons onion powder
- 1/2 cup crumbled blue cheese, preferably Danish
- Kosher salt and ground black pepper, to season
Directions
Charred Cabbage
- Preheat your grill to medium-high.
- Place the cabbage wedges onto a rimmed baking sheet and drizzle each side of the wedges with oil. Sprinkle with cumin and season with salt and pepper.
- Place the cabbage onto the grill and cook for 10 to 15 minutes or until softened and well charred, flipping halfway through or as needed.
Spicy Pecans
- Line a square baking pan or round cake pan with aluminum foil with the dull side up and grease lightly with non-stick cooking spray.
- Place the pecans into a large non-stick skillet over medium heat. Sprinkle over the smoked paprika and cayenne and pour on the maple syrup. Cook, stirring frequently, for four to five minutes or until the syrup has reduced slightly and is sticky.
- Transfer the nuts to the prepared baking pan and season with salt. Place the pan on the upper rack of your grill, covered, for five minutes then set aside to cool and harden.
Dressing
- Whisk together the buttermilk, sour cream, mayonnaise, dill, parsley, chives and onion powder in a large bowl. Stir in the crumbled blue cheese and season to taste with salt and lots of pepper.
Serve
- Roughly chop or break apart the cooled pecans.
- Serve the charred cabbage topped with the dressing and nuts and a scattering of extra blue cheese and herbs.
TIP: For a smokier flavour, substitute pecans with walnuts.
