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Charred Cabbage with Almond Cream and Spiced Salt

Charred cabbage with almond cream and spiced salt

This is a simple but also a very impressive and delicious dish that has place both on a weekday and a dinner party table.

Recipes created by Olia Hercules for Maldon Salt, part of the ‘Feel Good Food’ series running on Maldon Salt social media.

Showing you how to create extraordinary feel good food with Maldon Salt.

Photography by Maldon Salt.

As always – I encourage to use and substitute whatever you can easily find and that makes sense to you. The cabbage can be white cabbage, or even purple cabbage. The sauce and salt would also work well with roast cauliflower, swede, pumpkin or carrots. You might just need to adjust roasting times. I use walnuts and almonds a lot, but cashews or pecans would work very well too, just make sure, especially if you use walnuts, that the nuts are fresh and tasty – there is nothing worse than a slightly rancid nut. If you don’t have caraway seeds but have and love cumin and want to go Middle Eastern rather than Eastern European – add cumin instead! Ditto the acid – pick any good tasting vinegar or citrus. You can also blitz some caramelized onions or confit garlic into the nut cream – then it will very much resemble a Georgian sauce called satsivi. Just follow the proportions and the method in the recipe as a blueprint of sorts. But if you have never roasted cabbage wedges before – I cannot recommend it enough, it’s such game changer.

Charred Cabbage with Almond Cream and Spiced Salt


1 sweetheart cabbage

3 tbsp olive or sunflower oil

For the cream:

250 g nuts (I used almonds here)

70 ml water

1 tbsp good vinegar or lemon

1-2 cloves garlic, peeled

For the salt:

2 tbsp Maldon salt

1/2tbsp caraway seeds

1/2 tbsp coriander seeds

1/4 tsp sumac



Soak the nuts in plenty of water, for at least 5 hours, or better overnight in the fridge.


Preheat the oven to 220C. Cut the cabbage in half through the core. Then, depending on your cabbage’s size, cut it into wedges – the thinner the wedges the quicker they will cook.


Put the wedges on a baking tray (line it to make cleaning easier). Drizzle the oil over the cabbage and massage it on and between the leaves. Put it in the oven and check after about 15 minutes. You may need to turn the wedges over and give them another 10-20 minutes or until the cabbages look lovely and charred.


Meanwhile, drain the nuts and save the nut water if there is any. Put the nuts and 70 ml of (nut or regular) cold water into a blender and blitz into a smooth cream. Finely grate the garlic and add that in too along with the vinegar and a generous pinch of Maldon. Blitz again, then taste. It should be gently seasoned – remember there is spiced salt that is going on top when served. The texture should be that of a thick yogurt.


For the salt – toast the caraway and coriander seeds in a pan until fragrant and bash them in a pestle and mortar along with the Maldon salt. The salt will help everything grind down easily. Stir through they sumac.


To serve pour the nut sauce on the bottom of a serving plate or small platter and put the cabbage on top (which by the way is good either hot or warm/room temp). Sprinkle over the spiced salt and serve alongside other dishes or a simple green salad or watercress.


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JVS: Jewish - Vegan - Sustainable
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