Charred cabbage with olive oil from Shaya: An Odyssey of Food, My Journey Back to Israel (page 372) by Alon Shaya

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Accompaniments: Hazelnut and pomegranate muhammara

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • lorloff on May 09, 2023

    Great use of cabbage the poaching liquid made the cabbage dish so flavorful. SheilaS your photo is so much better than the one in the book. Shaya hit it out of the park again. Highly recommended and do spend the time to make the pomegranate hazelnut muhammara sauce worth the effort and takes the dish into the stratosphere. Love this dish!

  • leilx on January 14, 2019

    I made it with a quarter head of cabbage and it worked although it never got really charred. Want to try it again. I liked it and think I could love it.

  • SheilaS on January 04, 2019

    This is delicious! Poaching the cabbage in seasoned broth before broiling infuses flavor throughout. Served with the pomegranate muhammara on p 376, this can stand on its own as a meatless main dish.

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