Name: Charred Cabbage with Goat Cheese Raita and Cucumbers
Yield: 4 servings
Ingredients: 1 garlic clove, smashed; 4 oz. fresh goat cheese; 1 1/2 cups plain whole-milk Greek yogurt; 2 cups mint leaves, divided; 2 cups parsley leaves with tender stems, divided; 2 Tbsp. extra-virgin olive oil, plus more for drizzling; 2 Tbsp. fresh lemon juice, divided; Kosher salt; 1 medium head of purple cabbage (about 2 1/2 lb.); 3 Persian cucumbers, thinly sliced; 1/2 cup crushed Corn Nuts; Aleppo-style pepper (for serving)

A plate of charred cabbage next to two drinking glasses.

Photo by Alex Lau, Prop Styling by Amy Wilson, Food Styling by Rebecca Jurkevich

Go hard when charring the cabbage wedges—to the point you might think you did something wrong. They are dense and resilient and need a long time on the grill to soften.

Recipe notes

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