Balsamic & Lemon Caramelized Cabbage w/ Feta Almond-Herb Crumble

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Step 1

Preheat the oven to 425.

Step 2

Heat a large oven-safe skillet over medium-high heat, add the oil and butter. After about 30 seconds, add the garlic and stir. Cook for about 30-40 seconds until the garlic begins to crisp, then use a slotted spoon to remove the garlic. Add the cabbage wedges, one at a time. Sear for about 2-3 minutes per side, then reduce the heat to medium.

Step 3

Add the broth and balsamic vinegar, season the tops with the salt, pepper and lemon zest, then place the entire pan into the oven. Cook for about 25-30 minutes until most of the liquid has cooked away.

Step 4

While the cabbage is cooking, make the crumble. Add the parsley to a cutting board and begin to finely chop, then add the scallions and continue to chop. Continue to add the feta and almonds and chop until all ingredients are combined. Add the salt and pepper and mix together.

Step 5

Next, make the tahini drizzle, if using. Add the tahini and balsamic to a small bowl and whisk to combine. Add the water and whisk vigorously until smooth.

Step 6

Add the cabbage to a plate, top with the crumble and the balsamic-tahini drizzle.