Roasted Cabbage

By Chef Lee Anne Wong

Courtesy of Maiden Hawaii Naturals and Edible Hawaiian Islands Magazine

Serves 4-6

Ingredients

½ head green cabbage, cut in quarters, core still attached

2 Tbsp macadamia nut oil, plus one teaspoon fine Hawaiian sea salt

¼ cup macadamia nuts, freshly toasted

½ cup cilantro leaves, minced

1 Tbsp fresh lemon juice

Directions

Preheat oven 425 degrees.

Use a pastry brush to coat both sides of the cut cabbage with the 2 tablespoons of macadamia nut oil. Sprinkle the cabbage generously with the sea salt and roast on a parchment lined baking tray for 15-20 minutes, until the cabbage begins to color at the edges and is tender when cut.

In a food processor or using a mortar and pestle, pulse the toasted macadamia nuts until they begin to resemble crumbs and add in the cilantro until well combined. Then add the lemon juice, 1 teaspoon of macadamia nut oil and salt to taste. Sprinkle the mixture atop of the roasted cabbage. Serve immediately.

Recipe edited by Sarah Burchard