Pan Roasted Cabbages w/ Whipped Feta & Pecan Salsa Verde
Recipe by Monique Santua
Pan Roasted Cabbages
1 head cabbages, cut into wedges with core intact.
1 tbs olive oil
Pinch of Salt
Pecan Salsa Verde
1 tbs white wine vinegar
1 tbs honey
1 tsp Dijon
3 tbs olive oil
1 tbs mint, chopped
1 tbs cilantro, chopped
1 tbs spring onion, chopped and charred
2 tbs Yegua Creek Farm pecans, toasted and chopped
1/2 c Pure Luck Feta, Crumbled (Ricotta from Lira Rossa also works well!)
1/3 c Heavy Cream
Salt to Taste
Lemon Zest, reserve lemon for juice
In a bowl, mix white wine vinegar, honey, and dijon. Very slowly, add olive oil to emulsify.
Heat a cast iron pan over medium heat. Season cabbages with salt and brush with vinaigrette. Add oil to the pan and place cabbages in the pan. Cook, occasionally flipping and brushing with vinaigrette until you develop a crispy outside and soft, tender inside, about 15 minutes. Reserve Vinaigrette.
While Cabbages are cooking, whip feta, lemon and heavy cream. Salt to taste
Mix Herbs and pecans into vinaigrette to make the salsa verde.
Assemble the dish with whipped feta on the base, add cabbages, and top with salsa verde. Finish with a fresh squeeze of lemon.