Sometimes you run across a recipe that has the holy trifecta: looks good, tastes good and is relatively simple to pull off. This caramelised cabbage from Plant Based & Vegan Recipes is just that. 

The cabbage is tender and caramelized, and the dressing is creamy with a tang, and the topping is crunchy, sweet and earthy.

For the cabbage
  • 1 medium cabbage, sliced into 6-8 wedges
  • 1 tbsp olive oil
  • Salt
  • 3/4 cup veggie broth
For the cashew sauce
  • 3/4 cup raw cashews 
  • 1/4 cup water 
  • 1 tbsp balsamic vinegar 
  • 1 tbsp lemon 
  • 1/2 tsp dried oregano 
  • 1/4 tsp salt 
  • 1/8 tsp pepper 
  • 1/2 tbsp honey 
  • 1/2 tbsp mustard 
  • 1 clove garlic 

For the topping:
  • 1/3 cup chopped dates
  • 1/4 cup chopped walnuts 
  • 1/4 cup chopped scallions 
  • 1/4 cup chopped fresh parsley
  • 1/2 tsp lemon zest
  • Salt to taste

Directions

  1. Preheat the oven to 425°F
  2. Heat a large skillet over medium heat, add the oil then sear the cabbage on each side for 3-4 minutes. The wedges should be browned. You may have to do this in 2 cycles as you don’t want to crowd the pan too much. 
  3. Add the broth (3/4 cup) to the skillet, then cover and place the skillet in the oven for 15-20 minutes. Remove the cover and place it back in the oven for another 5-10 minutes, until the cabbage is tender and the liquid is evaporated.
  4. While the cabbage roasts, make the cashew sauce. Add the cashews (3/4 cup), water (1/4 cup), balsamic (1 tbsp), lemon juice (1 tbsp), oregano (1/2 tsp), salt (1/4 tsp), pepper(1/8 tsp), honey (1/2 tbsp), mustard  (1/2 tbsp), and garlic (1 clove) to a high speed blender and blend until smooth.
  5. Then make the topping. Add the dates (1/3 cup chopped), walnuts (1/4 cup chopped), scallions (1/4 cup chopped), parsley (1/4 cup chopped), lemon zest (1/2 tsp) and salt to a small bowl and mix to combine.
  6. Drizzle each wedge with the sauce and then sprinkle the topping over.