This charred cabbage with harissa and lemon butter recipe, takes the humble cabbage and transforms it into a deeply flavourful, slightly smoky dish, that feels anything but ordinary. Crisped edges, tender centre, and a rich spiced butter running through.
The real star of the show here is the harissa butter, a fragrant blend of garlic, rose harissa, fresh lemon, whole cumin seeds and just a touch of seasoning. The melted butter coats the cabbage wedges, adding real flavour as it seeps into every leafy layer.
As a quick weeknight side, it pairs with everything from grains and pulses to grilled proteins. If you've never thought of cabbage as a centrepiece of a meal, this recipe might just change your mind, serve with a couple of sides it make the perfect veggie main.
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Why you'll love this recipe
- With a few simple ingredients you can transform the humble cabbage into something special.
- Prepared and cooked in less than 30 minutes.
- A versatile recipe that can serve 6 as a side dish or 3 as the main event.
- Containing no gluten this recipe is suitable for coeliacs and gluten free diners.
- With a few simple swaps this recipe is suitable for dairy free and vegan diners too.
Recipe ingredients
Find the full list of ingredients and quantities in the recipe card below.
- Cabbage - I used a savoy cabbage which has great flavour.
- Butter - I used both salted butter and olive oil in the butter base as the oil helps stop the butter burning.
- Garlic - for the best flavour I do recommend using freshly crushed garlic in this recipe, although you could use frozen garlic in a pinch.
- Lemon - I use both the finely grated zest and juice of a lemon to add flavour and acidity to the butter.
- Harissa Paste - the harissa adds the chilli heat, you can use any brand, but I always use Belazu Rose Harissa, as it's got great flavour.
- Cumin Seeds - I like to add a teaspoon of cumin seeds to the butter for flavour.
- Seasoning - I keep the seasoning simple with some sea salt and freshly ground black pepper.
How to make harissa roasted cabbage
- Preheat the oven to 200C/180CFan/390F.
- Prepare the cabbage by first cutting the cabbage in half through the main stem. Then taking care to leave the stem intact, cut each half into 3 wedges through the main stem. This will give you 6 wedges.
- Take the skillet and place each cabbage wedge into the dry pan over a high heat. Cook the cabbage wedges in batches, turning the wedges to ensure even colour on all sides, this will take about 5 minutes.
- Once charred, remove the cabbage from the pan and set aside on a plate.
LESLEY'S TOP TIP: When cutting the cabbage it is really important to retain the stem, as you need the base of the stem to hold the wedge of cabbage together while it cooks.
- Turn the heat down to medium add the olive oil and butter to the pan. Once the butter has melted add the remaining ingredients to the pan, and stir to combine.
- Add the cabbage wedges back into the pan, turning the wedges to ensure all sides are coated in the harissa butter. Spoon some extra butter over the top, and place the pan into the oven.
- Bake for 20-25 minutes until the cabbage is tender. Remove from the oven and serve.
Recipe variations
- Cabbage - I've used a savoy cabbage as it's got great flavour and holds it's shape well when cooked. However, you can use any variety of cabbage, try hispi cabbage (sweetheart/Napa), or a regular green cabbage.
- Spices - swap cumin seeds for other whole or dry spices , try coriander seed, smoked paprika or even a pinch of cinnamon.
- Fresh Herbs - use any variety of herbs in the butter, try thyme, parsley, oregano, chives, coriander leaf (cilantro).
Serving suggestions
This recipe serves 6 as a vegetable side dish, it's great with a variety of different main dishes, but I love it with spicy dishes. Try it with my Moroccan Chickpea Stew or Ras el Hanout Chicken with Spicy Couscous.
As a veggie main, serve it with my Spicy Chickpea Salad and Warm Vegan Potato Salad.
Useful hints and tips
- So you don't lose any flavour, use a large pan that works on both the stove and oven.
- For dairy free and vegan diners swap the butter for a dairy free alternative, or add a little more olive oil.
- Allergy advice: gluten free, egg free, soya free and nut free. For comprehensive and detailed allergy advice go to Allergy UK.
FAQs
It's really important when cutting the cabbage that you cut through the stem. Ensure you leave a little of the base stem on each wedge as this helps the cabbage to hold it's wedge shape once cooked.
I like savoy cabbage, but you can use a regular green cabbage, or hispi cabbage (sweetheart/Napa). Hispi cabbage is tender so doesn't need quite so long to cook as other more robust cabbage varieties.
No, this is a dish that is best served straight from the oven. If reheated the cabbage overcooks, becoming soft and soggy.
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Additional recipe suggestions
If you like this recipe then try some of these easy veggie sides:
- Charred Cabbage with Garlic & Herb Butter
- Buttered Spring Greens
- Honey Roast Carrots with Cumin
- Honey Roasted Carrots & Parsnips
- Easy Oven Roasted Asparagus
- Honey Roasted Root Vegetables
- Gluten Free Cauliflower Cheese
- Brussels Sprout Gratin
For all my favourite vegetable recipes in one place, check out my 12 Best Vegetable Side Dishes post.
Charred Cabbage with Harissa & Lemon Butter Recipe
Equipment
- large oven proof frying pan or skillet
- Kitchen knife
- chopping board
- weighing scales
Ingredients
- 1 savoy cabbage (cut into 6 wedges)
- 2 tablespoon olive oil
- 100 g salted butter
- 4 cloves garlic (crushed)
- 1 lemon (finely grated zest and juice)
- 2 tablespoon harissa paste
- 1 teaspoon cumin seeds
- 1 teaspoon black pepper
- ½ teaspoon sea salt
Instructions
- Preheat the oven to 200C/180CFan/390F.
- Prepare the cabbage by first cutting the cabbage in half through the main stem. Then taking care to leave the stem intact, cut each half into 3 wedges through the main stem. This will give you 6 wedges.
- Take the skillet and place each cabbage wedge into the dry pan over a high heat. Cook the cabbage wedges in batches, turning the wedges to ensure even colour on all sides, this will take about 5 minutes.
- Once charred, remove the cabbage from the pan and set aside on a plate.
- Turn the heat down to medium add the olive oil and butter to the pan. Once the butter has melted add the remaining ingredients to the pan, and stir to combine.
- Add the cabbage wedges back into the pan, turning the wedges to ensure all sides are coated in the harissa butter. Spoon some extra butter over the top, and place the pan into the oven.
- Bake for 20-25 minutes until the cabbage is tender. Remove from the oven and serve.
Notes
• Please note that the nutrition information provided above is approximate and meant as a guideline only •
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