Caramelized Cabbage with Creamy Cashew Balsamic

Serves 1
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Directions

  1. 1Preheat the oven to 425 degrees Fahrenheit.
  2. 2Preheat the oven to 425 degrees Fahrenheit.
  3. 3Preheat the oven to 425 degrees Fahrenheit.
  4. 4Heat a large skillet over medium-high heat and add the oil.
  5. 5Heat a large skillet over medium-high heat and add the oil.
  6. 6Heat a large skillet over medium-high heat and add the oil.
  7. 7Sear the cabbage on each side for 3-4 minutes until browned.
  8. 8Sear the cabbage on each side for 3-4 minutes until browned.
  9. 9Sear the cabbage on each side for 3-4 minutes until browned.
  10. 10Flip the cabbage so the wedges are facing up.
  11. 11Flip the cabbage so the wedges are facing up.
  12. 12Flip the cabbage so the wedges are facing up.
  13. 13Add the broth to the skillet, then cover and place the skillet in the oven for 15-20 minutes.
  14. 14Add the broth to the skillet, then cover and place the skillet in the oven for 15-20 minutes.
  15. 15Add the broth to the skillet, then cover and place the skillet in the oven for 15-20 minutes.
  16. 16Remove the cover and place it back in the oven for another 5-10 minutes, until the cabbage is tender and the liquid is evaporated.
  17. 17Remove the cover and place it back in the oven for another 5-10 minutes, until the cabbage is tender and the liquid is evaporated.
  18. 18Remove the cover and place it back in the oven for another 5-10 minutes, until the cabbage is tender and the liquid is evaporated.
  19. 19While the cabbage roasts, make the cashew sauce. Add the cashews, water, balsamic, lemon juice, oregano, salt, pepper, honey, mustard, and garlic to a high speed blender and blend until smooth.
  20. 20While the cabbage roasts, make the cashew sauce. Add the cashews, water, balsamic, lemon juice, oregano, salt, pepper, honey, mustard, and garlic to a high speed blender and blend until smooth.
  21. 21While the cabbage roasts, make the cashew sauce. Add the cashews, water, balsamic, lemon juice, oregano, salt, pepper, honey, mustard, and garlic to a high speed blender and blend until smooth.
  22. 22Make the topping. Add the dates, walnuts, scallions, parsley, lemon zest, and salt to a small bowl and mix to combine.
  23. 23Make the topping. Add the dates, walnuts, scallions, parsley, lemon zest, and salt to a small bowl and mix to combine.
  24. 24Make the topping. Add the dates, walnuts, scallions, parsley, lemon zest, and salt to a small bowl and mix to combine.
  25. 25Serve each wedge topped with the sauce and the topping.
  26. 26Serve each wedge topped with the sauce and the topping.
  27. 27Serve each wedge topped with the sauce and the topping.

Ingredients

  • 0.5 large, sliced into 3-4 wedges cabbage
  • 0.5 large, sliced into 3-4 wedges cabbage
  • 0.5 large, sliced into 3-4 wedges cabbage
  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • salt
  • salt
  • salt
  • 0.5 cup vegetable broth
  • 0.5 cup vegetable broth
  • 0.5 cup vegetable broth
  • 0.75 cup raw cashews
  • 0.75 cup raw cashews
  • 0.75 cup raw cashews
  • 0.25 cup water
  • 0.25 cup water
  • 0.25 cup water
  • 1 tbsp balsamic vinegar
  • 1 tbsp balsamic vinegar
  • 1 tbsp balsamic vinegar
  • 1 tbsp lemon
  • 1 tbsp lemon
  • 1 tbsp lemon
  • 0.5 tsp dried oregano
  • 0.5 tsp dried oregano
  • 0.5 tsp dried oregano
  • pepper
  • pepper
  • pepper
  • 0.5 tbsp honey
  • 0.5 tbsp honey
  • 0.5 tbsp honey
  • 0.5 tbsp mustard
  • 0.5 tbsp mustard
  • 0.5 tbsp mustard
  • 1 clove garlic
  • 1 clove garlic
  • 1 clove garlic
  • 0.33 cup chopped dates
  • 0.33 cup chopped dates
  • 0.33 cup chopped dates
  • 0.25 cup chopped walnuts
  • 0.25 cup chopped walnuts
  • 0.25 cup chopped walnuts
  • 0.25 cup chopped scallions
  • 0.25 cup chopped scallions
  • 0.25 cup chopped scallions
  • 0.25 cup chopped fresh parsley
  • 0.25 cup chopped fresh parsley
  • 0.25 cup chopped fresh parsley
  • 0.5 tsp lemon zest
  • 0.5 tsp lemon zest
  • 0.5 tsp lemon zest

Equipment

large skilletovenhigh speed blendersmall bowl