This dish, in all its simplicity, has so many layers of flavor that it's difficult to describe. I made this on new years eve and oh what a wonderful way to end the year...it was lip-smacking-good and I can't wait to make it for friends when they can come over again.
Cabbage is inexpensive, yet when you roast it, you can turn a humble veggie into something extraordinary. It is also low carb, making it perfect for these post-holiday days.
Labneh was so easy to make too and you can totally make it #vegan by using a vegan yogurt, it works really well.
Ingredients & Method
For the Labneh:
500g full fat greek yogurt
1/2 tbsp salt
Line a colander with cheesecloth or muslin and place the yogurt inside. Season with salt and give it a light stir. Wrap the muslin and place some weight on top using something heavy like bean cans.
Place the colander in a larger pot or bowl and allow the yogurt to drain all its liquid overnight. The salt will help the process. The next day it should have become a thick, spreadable cream cheese. You can reserve the liquid and add it to soups or when cooking pasta.
For the Cabbage Steaks:
1 small head cabbage, sliced into 2cm thick
1 tbsp za'atar
1 tsp dried oregano
3 tbsp evo oil
Salt and pepper to taste
Mix evo oil, za'atar, oregano, salt and pepper and brush this mixture over the cabbage steaks, on both sides, coating really well.
Grill the steaks on both sides, brushing additional oil mixture each time you flip it.
2 tbsp pomegranate molasses
A large bunch of chopped fresh parsley
1 tbsp chilli oil
On a plate, spread some of the labneh and place one cabbage steak on top. Season with more za'atar and drizzle with a generous amount of pomegranate molasses and some chilli oil.