Name: Charred Cabbage with Goat Cheese Raita and Cucumbers
Yield: 4 servings
Ingredients: 1 garlic clove, smashed; 4 oz. fresh goat cheese; 1 1/2 cups plain whole-milk Greek yogurt; 2 cups mint leaves, divided; 2 cups parsley leaves with tender stems, divided; 2 Tbsp. extra-virgin olive oil, plus more for drizzling; 2 Tbsp. fresh lemon juice, divided; Kosher salt; 1 medium head of purple cabbage (about 2 1/2 lb.); 3 Persian cucumbers, thinly sliced; 1/2 cup crushed Corn Nuts; Aleppo-style pepper (for serving)

A plate of charred cabbage next to two drinking glasses.

Photo by Alex Lau, Prop Styling by Amy Wilson, Food Styling by Rebecca Jurkevich

Go hard when charring the cabbage wedges—to the point you might think you did something wrong. They are dense and resilient and need a long time on the grill to soften.

Recipe information

Yield
4 servings

Ingredients

1 garlic clove, smashed

4 oz. fresh goat cheese

1 1/2 cups plain whole-milk Greek yogurt

2 cups mint leaves, divided

2 cups parsley leaves with tender stems, divided

2 Tbsp. extra-virgin olive oil, plus more for drizzling

2 Tbsp. fresh lemon juice, divided

Kosher salt

1 medium head of purple cabbage (about 2 1/2 lb.)

3 Persian cucumbers, thinly sliced

1/2 cup crushed Corn Nuts

Aleppo-style pepper (for serving)

Preparation

Step 1
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. Transfer raita to a medium bowl; season with salt.
Step 2
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.
Step 3
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.
Step 4
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.
Do Ahead
Step 5
Raita can be made 1 day ahead. Cover and chill.