Charred cabbage skewers with harissa butter
By Ailsa Burt
Reimagine veggie skewers with these charred spring cabbage versions served with a moreish harissa butter, Greek yogurt and crispy onions
- Prep:20 mins
Cook:15 mins
- Easy
Nutrition per serving
- kcal 183
- fat 16g
- saturates 9g
- carbs 5g
- sugars 0g
- fibre 4g
- protein 2g
- salt 0.45g
Ingredients
- 100g salted butter
- 2 tbsp harissa (we used rose harissa)
- 1 lemon , zested and juiced
- 2 garlic cloves , crushed
- small handful of parsley , finely chopped
- 1 pointed spring cabbage
- 1 tbsp neutral oil
- 200g thick Greek yogurt
- 50g crispy onions
Method
Melt the butter in a saucepan, then add the harissa, lemon zest, lemon juice and garlic, and cook for 2-3 mins, until sizzling. Season with pepper and stir in most of the parsley, reserving a little to garnish.
Wash and discard any damaged or blemished outer leaves of the cabbage. Cut in half, keeping the root intact, then cut each half into 2 wedges, keeping the root attached to each end. Carefully thread onto metal skewers, brush each wedge with the harissa butter, then set aside on a baking tray.
Brush the neutral oil over the bars of the barbecue and grill the cabbage, brushing with the butter occasionally, turning carefully every 3-5 mins, until soft and charred all over. Alternatively, you can cook these under a hot grill.
Spread the yogurt out on a serving platter and top with the skewers, drizzling over any remaining butter, then scatter with the crispy onions and reserved parsley.
