Charred Cabbage with Goat Cheese Raita and Cucumbers
Charred Cabbage with Goat Cheese Raita and Cucumbers is a flavorful Continental Global Delicacies dish prepared with quality ingredients. 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.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPulse 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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.