Charred Cabbage with Goat Cheese Raita and Cucumbers

Name: Charred Cabbage with Goat Cheese Raita and Cucumbers
Yield: 4 servings
Ingredients: 1 1 garlic clove, smashed; 1 4 oz. fresh goat cheese; 1 1 1/2 cups plain whole-milk Greek yogurt; 1 2 cups mint leaves, divided; 1 2 cups parsley leaves with tender stems, divided; 1 2 Tbsp. extra-virgin olive oil, plus more for drizzling; 1 2 Tbsp. fresh lemon juice, divided; 1 Kosher salt; 1 1 medium head of purple cabbage (about 2 1/2 lb.); 1 3 Persian cucumbers, thinly sliced; 1 1/2 cup crushed Corn Nuts; 1 Aleppo-style pepper (for serving)

From the kitchen of Carly

Charred cabbage wedges get a cooling contrast from herby goat cheese raita and crisp cucumber slices. The cabbage turns sweet and smoky on the grill, its tender core collapsing under a fork. Tangy, creamy, and deeply satisfying.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 garlic clove, smashed
14 oz. fresh goat cheese
11 1/2 cups plain whole-milk Greek yogurt
12 cups mint leaves, divided
12 cups parsley leaves with tender stems, divided
12 Tbsp. extra-virgin olive oil, plus more for drizzling
12 Tbsp. fresh lemon juice, divided
1Kosher salt
11 medium head of purple cabbage (about 2 1/2 lb.)
13 Persian cucumbers, thinly sliced
11/2 cup crushed Corn Nuts
1Aleppo-style pepper (for serving)

Instructions

Pulse garlic, goat cheese, yogurt, 1 cup mint, 1 cup parsley, 2 Tbsp. oil, and 1 Tbsp. lemon juice in a food processor until smooth and pale green. Transfer raita to a medium bowl; season with salt.
Prepare a grill for medium heat. Cut cabbage in half through core. Cut each half into 3 wedges, keeping core intact. Drizzle wedges with oil to coat and season all over with salt. Grill until deeply charred on all sides (pretty much blackened) and a paring knife easily slips through the center, 8, 10 minutes per side. Transfer to a cutting board and let cool 5 minutes (this also allows the cabbage to steam and become tender on the inside). Cut each wedge in half crosswise.
Toss cucumbers, remaining 1 cup mint, remaining 1 cup parsley, and remaining 1 Tbsp. lemon juice in a medium bowl. Season salad with a big pinch of salt and toss again.
Spread raita over plates; place a few pieces of cabbage on each. Top with salad and Corn Nuts. Sprinkle with Aleppo-style pepper; drizzle with more oil.
Raita can be made 1 day ahead. Cover and chill.