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Grilled Green Cabbage Wedges with Smoked Pepitas

Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4

Ingredients
  

  • 1 cup pepitas
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 1/2 tsp crushed red pepper flakes
  • 1 1/4 tsp salt divided
  • 1/4 tsp ground coriander
  • 2 cloves garlic peeled
  • 2 scallions
  • 1 avocado pitted
  • 1/4 cup sour cream
  • 1 lemon juiced
  • 1/2 head green cabbage cut into four wedges
  • 1/2 cup alfafa sprouts to finish

Instructions
 

  • Preheat the oven to 325°F. 
  • Place the pepitas in a medium-sized bowl and set aside. In a smaller bowl, whisk to combine the paprika, 1/2 tsp of the salt, ground coriander, cumin, and chili flakes. Add the spice mixture to the pepitas followed by the olive oil. Toss to coat. 
  • Transfer the dressed pepitas to a baking sheet lined with parchment paper and roast the seeds for 13-15 minutes, shaking the pan occasionally. Take the seeds out of the oven and let cool for 20 minutes before transferring to a bowl.
  • Place the garlic and scallions in a large food processor and blitz until the veg resembles mulch. Add the avocado, sour cream and the remaining salt and blitz until smooth. With the food processor set to low, stream in the lemon juice and blitz until a thick, glossy dressing forms. Transfer the dressing to a bowl and store in the fridge until ready to serve. 
  • Heat a large cast iron grill pan over high heat until smoking. Add the cabbage wedges and grill for roughly 2-3 minutes on either side or until grill marks are clearly visible. 
  • Transfer the wedges to a platter and spoon the dressing over top of each wedge. Add a sprinkling of the spiced pepitas and finish with a tuft of alfalfa sprouts. Serve immediately.