Charred Cabbage with Lentils and Harissa Brown Butter

Can a cabbage dish feel….decadent? Well yes it can, when it’s been roasted at high heat with knobs of butter rendering it super tender and unctuous, and when the finishing touch is a harissa brown butter and dollops of labneh. All sitting atop a bed of tender lentils, which makes this dish a vegetarian one-dish meal that’s both hearty and luxurious and will proudly take center stage on the dinner table. Humble cabbage? I don’t think so. This cabbage dish is proudly delicious.

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Serves 2

INGREDIENTS

1 small head cabbage
1 tbsp fennel seed
5 tbsp unsalted butter, divided
2 tbsp olive oil
2½ cups water, divided
1 cup dry Puy/French lentils
1 shallot, sliced
1 garlic clove, sliced
1 bay leaf
1½-2 tbsp harissa paste
½ cup labneh
Kosher salt and black pepper
Flat leaf parsley, for garnish
Flaky sea salt, for finishing

METHOD

Preheat oven to 500F.

Core and slice cabbage into 1” planks and separate layers. Spread out evenly on a sheet pan, then drizzle with olive oil, season with salt and pepper and toss to coat. Sprinkle fennel seeds atop, then cut 1 tbsp of butter into small cubes and add to the cabbage. Pour ½ cup water into the sheet pan, then place in oven and roast for 25-30 minutes, tossing halfway through, until cabbage is very tender and charred on the edges.

Meanwhile, make the lentils. Add 2 cups water and lentils into a saucepan along with shallot, garlic and bay leaf. Season with salt and pepper. Bring to a boil then reduce to simmer. Cover and cook 20-25 minutes until tender.

To make harissa brown butter, add remaining 4 tbsp butter to a saucepan over medium heat and allow to brown until nutty and fragrant. Stir in harissa and set aside.

To serve, spoon lentils into a serving platter, then place charred cabbage on top. Drizzle with harissa butter, then add dollops of harissa. Garnish with parsley, finish flaky sea salt and serve warm.