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Roast cabbage with rose petal muhammara

Name: Spicy roast cabbage recipe
Yield: 8
Ingredients: 1 x 2kg whole savoy cabbage, halved widthways; 150g salted butter, melted; 35g walnut; 10g rose petal; 60ml pomegranate molasses; 40.00 ml sherry vinegar; 180ml olive oil; 2 (600g total) large red capsicums; 100g long red chillies; 2 eschalots, thinly sliced; 2 tsp cumin seeds; 4 garlic cloves, crushed; 1 bunch coriander, stems and leaves chopped

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by Paul Farag

CHEF

Dec 05, 2023

“This red capsicum condiment might seem like a lot of work, but you can make a larger batch and keep it in the fridge for about a week and use it for other recipes, too. It makes a great dip when blended and also a quick-fire pasta sauce for an easy midweek meal.” – Paul Farag.

1 x 2kg whole savoy cabbage, halved widthways
150g salted butter, melted
1/3 cup (35g) walnut halves, lightly toasted, roughly chopped

Rose petal muhammara

3/4 cup (10g) edible dried rose petals (we used Pariya brand)
1/4 cup (60ml) pomegranate molasses
2 tbs sherry vinegar
3/4 cup (180ml) extra virgin olive oil
2 (600g total) large red capsicums
100g long red chillies
2 eschalots, thinly sliced
2 tsp cumin seeds
4 garlic cloves, crushed
1 bunch coriander, stems and leaves chopped

Method

1.

For the muhammara, combine rose petals, molasses, vinegar and oil in a medium bowl. Set aside at room temperature, stirring occasionally, for 30 minutes.
2.

Meanwhile, char the outside of the capsicums and chillies over the open flame of a gas stovetop (or blister under an oven grill set on high heat). Place in a bowl, cover with plastic wrap and set aside for 15 minutes to steam. When cool enough to handle, peel skins. Discard skin and seeds but reserve as much of the resting liquid in the bowl. Finely chop the flesh of the capsicum and chilli and set aside. Place rose petal mixture in a medium saucepan with the eschalot, cumin and garlic.
3.

Cook, stirring occasionally, over low heat for 20 minutes or until eschalot is tender but not browned. Remove from heat and stir through the chopped capsicum and chilli, and any reserved liquid from bowl, coriander stems and leaves and 3 tsp salt flakes. Set aside.
4.

Meanwhile, preheat oven to 200°C/180°C fan-forced. Line a large baking tray with baking paper. Place cabbage cut-side up on tray and brush all over with melted butter. Roast for 40 minutes or until golden and soft when pierced with a skewer.
5.

To serve, transfer cabbage to a serving platter. While cabbage is still hot, spoon over muhammara and sprinkle with walnuts.