Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4
Ingredients: 15-ounce-can of white beans, drained (cannellini, great Northern, lima beans); 2-4 tablespoons harissa paste (adjust to taste- start with less and add more as desired); 1-2 garlic cloves; 1/2 teaspoon cumin; 1/4 cup plain Greek yogurt (or vegan yogurt); 2 tablespoons olive oil; 1 teaspoon lemon zest; 2 tablespoons lemon juice; 1 teaspoon red wine vinegar (more to taste); salt and black pepper to taste; 1 cup fresh herbs, chopped- any combination of parsley, mint, or cilantro; 1 1/2 cups tomatoes, diced; 2 tablespoons shallots, finely minced; 1/4 cup olive oil; 1 tablespoon lemon juice or red wine vinegar; 1/8 teaspoon salt; 1/4 teaspoon pepper; 1 large head of green cabbage (or red cabbage); 1 tablespoon olive oil (for brushing or spraying); salt and pepper to taste

Details werden geladen...

https://www.feastingathome.com/grilled-cabbage-recipe/

Grilled Cabbage with Harissa Bean Purée & Tomato Gremolata

This Grilled Cabbage recipe turns humble cabbage into an elegant side dish with a creamy harissa white bean purée and tomato gremolata. Perfect for summer entertaining!

Rezept

grilling recipe

Zubereitungszeit ca. 50 MinutenVorbereitung ca. 25 MinutenKochzeit ca. 25 Minuten

Zutaten:

15-ounce-can of white beans, drained (cannellini, great Northern, lima beans)
2-4 tablespoons harissa paste (adjust to taste- start with less and add more as desired)
1-2 garlic cloves
1/2 teaspoon cumin
1/4 cup plain Greek yogurt (or vegan yogurt)
2 tablespoons olive oil
1 teaspoon lemon zest
2 tablespoons lemon juice
1 teaspoon red wine vinegar (more to taste)
salt and black pepper to taste
1 cup fresh herbs, chopped- any combination of parsley, mint, or cilantro
1 1/2 cups tomatoes, diced
2 tablespoons shallots, finely minced
1/4 cup olive oil
1 tablespoon lemon juice or red wine vinegar
1/8 teaspoon salt
1/4 teaspoon pepper
1 large head of green cabbage (or red cabbage)
1 tablespoon olive oil (for brushing or spraying)
salt and pepper to taste

Arbeitsschritte:

In a food processor, blend drained white beans, harissa paste (start with less add more to taste), garlic, cumin, yogurt, olive oil, lemon zest, lemon juice, red wine vinegar, salt, and pepper. Blend until smooth. Taste and adjust flavor with more harissa or salt. Serve at room temp.
In a small bowl, mix chopped herbs, tomatoes, shallots, olive oil, lemon juice, salt, and pepper. Serve at room temp.
Cut in half, then cut each half into 3-4 wedges (1 1/2-2 inches thick), leaving a portion of the core or stem intact so the wedges hold together. Brush or spray the cabbage wedges liberally with olive oil, then season with salt and pepper.
Place on the grill for 5-7 minutes, lid closed. Flip and repeat, charring lightly on the other side. Once browned, reduce the heat, or move to indirect heat, and close the lid for 10-12 minutes, until the cabbage is tender throughout and a knife slides easily into the core. (For extra-tender cabbage, mist leaves with water or set a pan of hot water on the grates, close lid, and steam while the cabbage is over indirect heat.) Remove from the grill with a metal spatula.
Spread a layer of the white bean puree on the bottom of a large plate or serving platter. Arrange grilled cabbage on top. Spoon the Fresh Tomato Gremolata generously over the cabbage. Sprinkle with feta cheese, toasted walnuts, and a sprinkle of Aleppo or chili flakes.