This Charred Cabbage recipe was a crowd favorite at Adult Farm Camp—and it’s easy to see why. Charred, tender Filderkraut cabbage brings a deep, smoky flavor to the table, while a creamy, herb-packed raita, bright lemony cucumbers, and a sprinkle of goat cheese bring balance. It’s simple, hearty, and full of summer garden personality. Try it on a grill or in a hot cast iron skillet—just don’t skip the herbs! Let us know if you try this at home + tag us @sylviacenter.
Serves: 4–6
Prep Time: 40 mins
Notes: gluten-free
Ingredients
1 clove garlic, smashed
1 ½ C Greek yogurt or Icelandic skyr
½ small bunch mint, leaves picked (recipe requires approx. 2 C)
½ bunch parsley, leaves picked (recipe requires approx. 2 C)
2 Tbsp olive oil, plus more for drizzling
1 lemon, juiced (recipe requires 2 Tbsp)
Kosher salt, to taste
1 head cabbage (approx. 2½ lb)
3 Persian cucumbers, thinly sliced
4 oz goat cheese, crumbled
Red pepper flakes, to serve
Recipe Method
- Pulse the garlic, goat cheese, yogurt, 1 C mint leaves, 1 C parsley, the olive oil and 1 Tbsp lemon juice in a food processor until smooth, and pale green flecked with herbs. Transfer to a bowl and season to taste with salt.
- Preheat a cast iron until very hot over medium heat. Cut the cabbage in half through the core. Cut each half into 3 wedges, keeping the core intact (the cabbage will fall apart if you don’t). Drizzle the wedges with oil to coat, and season all over with salt.
- Place the cabbage wedges directly into the pan, cut side down, and cook until deeply charred on all sides (almost blackened) and a paring knife easily slips through the center, around 8–10 mins per side. Transfer to a cutting board and allow to cool for 5 mins (this allows the cabbage to steam and become tender on the inside). Cut each wedge in half crosswise.
- While the cabbage cools, toss cucumbers, remaining mint, parsley and lemon juice in a medium bowl. Season with a big pinch of salt and toss again.
- Spread the raita over a serving platter, and place the cabbage pieces on top. Scatter the cucumbers across the plate, along with the crumbled goat cheese, and sprinkle with red chilli flakes. Drizzle with olive oil and serve.
| Recipe Ingredients | Substitutions |
| Parsley | Any soft herb 1:1 |
| Goat cheese | Feta cheese |
| Recipe Notes |
| If you have access to an outdoor grill, cook the cabbage directly on the heat. Raita can be substituted with plain yogurt, and the cabbage dressed with a herby green sauce, like rof, salsa verde or chermoula. |
