Steamy Roasted Cabbage with Crispy Garlic Pistachio Oil

Ingredients

For the Roasted Cabbage

• 1 small head green cabbage (about 2 pounds)
• ¼ cup extra-virgin olive oil
• Kosher salt

Ingredients

For the Pistachio Garlic Oil Topping

• ½ teaspoon black peppercorns
• ½ teaspoon coriander seeds
• ½ cup neutral oil, such as sunflower or grapeseed
• 12 garlic cloves, thinly sliced
• 1 teaspoon grated lemon zest
• ¼ cup pistachios, finely chopped
• 2 teaspoons fresh lemon juice, plus more to taste
• Kosher salt

Method

Make the roasted cabbage: Preheat the oven to 425°F. Line a baking sheet with parchment paper.

Cut the cabbage in half through the core. Slice each half of cabbage into 3 wedges through the core. Arrange the cabbage wedges on the baking sheet and drizzle the olive oil all over. Flip the cabbage to evenly coat it in the oil and season with a big pinch of salt.

Roast until the undersides of the cabbage edges have browned a bit and start to char, about 20 minutes. Using tongs or a spatula, flip the cabbage wedges. Continue roasting until the cabbage is soft and steamy inside and charred and crisp on the edges, 10 to 15 minutes.

Make the pistachio garlic oil topping: In a mortar and pestle, crush the peppercorns and coriander seeds lightly. (You can also do this by putting the spices in between layers of paper towel and going over them a few times with a rolling pin.)

In a small skillet, combine the oil and the garlic and cook over medium-low heat until the garlic is lightly golden and starts to look crispy, 6 to 7 minutes. Remove the pan from the heat. Add the crushed black pepper/ coriander mix, plus the lemon zest and stir to combine. Add the pistachios, lemon juice, and a pinch of salt and stir again. Taste and adjust the seasoning with more salt or lemon juice as needed.

Arrange the roasted cabbage on a serving plate and dollop the topping all over. Serve hot.

Yield

Serves 4