Caramelized Cabbage with Creamy Cashew-Balsamic by @starinfinitefood

55 min

4 servings

🥬

0.5

Cabbage

🫒

1 tbsp

Olive oil

🧂

0.25 tsp

Salt

🍲

120 ml

Vegetable broth

🥜

180 ml

Raw cashews

💧

60 ml

Water

🍇

1 tbsp

Balsamic vinegar

🍋

1 tbsp

Lemon juice

🌿

0.5 tsp

Dried oregano

⚫

Pepper

🍯

0.5 tbsp

Honey

🌼

0.5 tbsp

Mustard

🧄

1 clove

Garlic

🌴

80 ml

Dates

🌰

60 ml

Walnuts

🧅

60 ml

Scallions

🌿

60 ml

Parsley

🍋

0.5 tsp

Lemon zest

  1. Preheat

    Preheat the oven to 425.

  2. Heat
    • Cabbage
    • Olive oil

    Heat a large skillet over medium-high heat, add the olive oil, then sear the cabbage wedges on each side for 3-4 minutes until browned.

  3. Flip
    • Cabbage
    • Vegetable broth

    Flip the cabbage so the wedges face up, add the vegetable broth to the skillet, cover, and place in the oven for 15-20 minutes.

  4. Return
    • Cabbage

    Remove the cover and return the skillet to the oven for another 5-10 minutes, until the cabbage is tender and the liquid has evaporated.

  5. Roast
    • Raw cashews
    • Water
    • Balsamic vinegar

    While the cabbage roasts, add the cashews, water, balsamic vinegar, lemon juice, oregano, salt, pepper, honey, mustard and garlic to a high speed blender and blend until smooth.

  6. Add
    • Dates
    • Walnuts
    • Scallions

    Add the dates, walnuts, scallions, parsley, lemon zest and salt to a small bowl and mix to combine.

  7. Serve
    • Cabbage

    Serve each wedge topped with the cashew sauce and the topping.

Caramelized Cabbage with Creamy Cashew-Balsamic by @starinfinitefood

55 min

4 servings

🥬

0.5

Cabbage

🫒

1 tbsp

Olive oil

🧂

0.25 tsp

Salt

🍲

120 ml

Vegetable broth

🥜

180 ml

Raw cashews

💧

60 ml

Water

🍇

1 tbsp

Balsamic vinegar

🍋

1 tbsp

Lemon juice

🌿

0.5 tsp

Dried oregano

⚫

Pepper

🍯

0.5 tbsp

Honey

🌼

0.5 tbsp

Mustard

🧄

1 clove

Garlic

🌴

80 ml

Dates

🌰

60 ml

Walnuts

🧅

60 ml

Scallions

🌿

60 ml

Parsley

🍋

0.5 tsp

Lemon zest

Preparation Steps

  1. Step 1/7

    Preheat the oven to 425.

  2. Step 2/7

    Heat a large skillet over medium-high heat, add the olive oil, then sear the cabbage wedges on each side for 3-4 minutes until browned.

    🥬Cabbage
    🫒Olive oil
    🍳Skillet

  3. Step 3/7

    Flip the cabbage so the wedges face up, add the vegetable broth to the skillet, cover, and place in the oven for 15-20 minutes.

    🥬Cabbage
    🍲Vegetable broth
    🍳Skillet
    ✨Lid

  4. Step 4/7

    Remove the cover and return the skillet to the oven for another 5-10 minutes, until the cabbage is tender and the liquid has evaporated.

    🥬Cabbage
    🍳Skillet

  5. Step 5/7

    While the cabbage roasts, add the cashews, water, balsamic vinegar, lemon juice, oregano, salt, pepper, honey, mustard and garlic to a high speed blender and blend until smooth.

    🥜Raw cashews
    💧Water
    🍇Balsamic vinegar
    🍋Lemon juice
    🌿Dried oregano
    🧂Salt
    ⚫Pepper
    🍯Honey
    🌼Mustard
    🧄Garlic

  6. Step 6/7

    Add the dates, walnuts, scallions, parsley, lemon zest and salt to a small bowl and mix to combine.

    🌴Dates
    🌰Walnuts
    🧅Scallions
    🌿Parsley
    🍋Lemon zest
    🧂Salt
    🥣Bowl

  7. Step 7/7

    Serve each wedge topped with the cashew sauce and the topping.

    🥬Cabbage

Composition

Ingredients

Types

Vegetables, Oils, Spices, Broth, Nuts, Liquids, Condiments, Fruits, Sweeteners

Ingredients

Cabbage, Olive oil, Salt, Vegetable broth, Raw cashews, Water, Balsamic vinegar, Lemon juice, Dried oregano, Pepper, Honey, Mustard, Garlic, Dates, Walnuts, Scallions, Parsley, Lemon zest

Notes

Cabbage (large cabbage, sliced into 3-4 wedges), Salt (for the cabbage, amount not given, for the cashew sauce, to taste, for the topping), Water (for the cashew sauce), Pepper (amount not given), Dates (chopped), Walnuts (chopped), Scallions (chopped), Parsley (chopped, fresh)

Allergens

Tree nuts, Sulphites, Mustard

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Egg-Free

Calories

262 kcal

Macro nutrients

Protein: 6g, Carbohydrates: 27g, Fat: 16g, Fiber: 5g, Sugars: 13g

Nutritional Information

Minerals

Sodium: 420mg, Potassium: 420mg, Magnesium: 55mg, Iron: 1.5mg, Calcium: 70mg

Vitamins

Vitamin C: 55mg, Vitamin K: 75mcg, Folate: 60mcg, Vitamin B6: 0.3mg

Preparation

Time Information

Preparation

15 minutes

Cooking

40 minutes

Overall

55 minutes

Difficulty

Level

Medium (2/4)

Steps

7 steps

Equipments

Utensils

Skillet, Blender, Bowl, Lid

Appliances

Oven, Blender

Type

Type

Type Of Dish

Side Dish, Salad

Occasions

Everyday Meal

Origin

Source

Platform

instagram

Original Creator

@starinfinitefood

Origin

Cuisine

American, Mediterranean

Geographic

to inform

Various

Aspect

Texture

Caramelized, Creamy, Crunchy, Tender

Flavors

Tangy, Sweet, Savory, Nutty, Umami

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

cooked cabbage and sauce : 3-4 days (store in an airtight container,keep sauce and topping separate from cabbage if possible,reheat cabbage in oven or skillet before serving), cashew sauce : 4-5 days (store in a sealed container,stir before use), date-walnut topping : 2-3 days (store in a sealed container,best used fresh for maximum crunch)