Turmeric-Grilled Cabbage with Feta & Pistachios
This flame-kissed side is ready to take center stage.
You know what time it is—pitch-and-release recipe o’clock! ICYMI, these recipes are ones from my overflowing folders of pitch decks that didn’t get chosen for publication, but are so delicious, they deserve a place at your table. This recipe made the rounds at The Washington Post, Epicurious, Bon Appétit, Food52, and Kitchn, but alas it wasn’t picked. So, give a warm welcome to Turmeric-Grilled Cabbage with Feta and Pistachios.
Come summer, I’m always looking for a vegetarian side that has main character energy, and this charred, spiced cabbage is ready for her moment in the spotlight. First, wedges of green cabbage are slathered in a mixture of extra virgin olive oil, turmeric, salt, and pepper. Then, the cabbage is grilled until the outside is burnished with flame-kissed goodness and the inside is sumptuous and tender with a little bite.
The sweet earthiness of both the cabbage and the turmeric crave a buoyant, vibrant sauce. Tender herbs, like parsley, cilantro, and green onions provide a vibrant base along with preserved lemon for acidity and funky salinity, serrano pepper for green chili heat, and fresh lemon zest and juice for added zip and zing. Lastly, big chunks of creamy, briny feta and chopped, toasted pistachios are folded in, bringing textural fun and flavor. I promise, this will be the first thing people dive into at your next barbecue.
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