Charred Cabbage w/ Macadamia Cream

Laura Sharrad

This recipe is brought to you with the help of our friends at Velisha Farms


  • 1 cabbage into 6 wedges
  • 500g of butter (cubed)
  • 250g Macadamias
  • 1 cup of water
  • Dukkah
  • Salt 
  • Pepper


  1. Cut your cabbage into 6 wedges and steam them, this can be done with a steamer or with a microwave and some glad wrap.
  2. Toast your macadamias in a dry pan to get them ready to make the cream.
  3. In a separate pan, start melting your butter on medium-low heat. This will eventually turn into brown butter.
  4. Take your toasted nuts and add them to a processor with water and blitz until you have a smooth and silky cream. Season with a pinch of salt.
  5. Take some of your melted butter and add it to a pan on medium and then place some of your steamed cabbage wedges. Cook until they are golden brown and crispy on both sides.
  6. Time to start plating – take a spoonful of the macadamia cream for the base and spread it out, followed by a cabbage wedge, then paint one side of the cabbage with the cream so the dukkah will stick to it and finally dress with a few spoons of your melted brown butter.
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