My garden is starting to bloom, and it's the moment I've been waiting for since January. This week I harvested my first vegetables, Hungarian hot peppers, and folks, I have a lot of them! Somehow through the process of growing my vegetables from seeds, caring for the seedlings indoors, potting them up, hardening them off outdoors and finally transplanting them into their boxes – I made a big mistake. I have seven hot pepper plants and, sadly, zero heirloom bell peppers. I had planned to put in two hot pepper plants and five bell peppers, and somewhere along the process I must have mislabeled my seedlings. I'm bummed about it, but hot peppers need some love, too.
First-time gardener over here – can you tell?
These hot peppers are presenting a little bit of a challenge, and there will surely be an abundance of spicy recipes in my home this summer – not to mention preserved and pickled hot peppers come wintertime. I decided to roast this first batch until soft and lightly golden brown. Then I whipped them up with some Greek yogurt and citrus. This tangy yogurt sauce is just too good. The heat of the peppers pairs perfectly with the coolness of the yogurt, and the lime juice and zest adds the right amount of brightness. As a largely plant-based eater and health coach, I feel like I shouldn't be eating all this dairy, but yogurt pairs so perfectly in the summertime with veggies. I really can't help it.
If you haven't roasted cabbage before, please start with this recipe. But, if you don't feel like turning your oven on, I totally don't blame you. Instead, try grilling. Simply coat the cabbage and hot peppers in a thin layer of olive oil, sprinkle them with sea salt and pepper, and grill on all sides until lightly charred.
Sherrie Castellano is a health coach, food blogger, photographer and private chef based in St. Louis. She writes the seasonally focused vegetarian and gluten-free blog With Food + Love. She has contributed work to Driftless Magazine, Vegetarian Times, Go Gluten-Free Magazine, Food52 and Urban Outfitters, among others. You can find her hanging with her aviation enthusiast husband sipping Earl Grey tea, green juice, and/or bourbon.
Cabbage Wedges with Spicy Yogurt Sauce and Pistachios
Serves | 4 |
Prep time | 30 minutes |
Roasted Cabbage and Peppers
- head green cabbage
- 1 to 2 hot peppers, like jalapeño or Hungarian
- 2 Tbsp olive oil
- sea salt and freshly ground black pepper
Spicy Yogurt Sauce
- 1/2 cup Greek yogurt
- clove garlic
- juice of 1/2 lime
- lime zest
- 1/4 cup pistachios, chopped (to serve)
- handful freshly chopped parsley and/or cilantro (to serve)
| Preparation – Roasted Cabbage and Peppers | Preheat oven to 450°F.
Cut cabbage into 8 wedges. Wash and dry hot peppers. Drizzle both with olive oil and a sprinkle of sea salt and pepper.
Roast pepper until golden brown on both sides, about 10 minutes, flipping halfway. Roast cabbage until golden brown on both sides, about 20 minutes, flipping halfway.
| Preparation – Spicy Yogurt Sauce | After peppers are done and cabbage is still roasting, prepare yogurt sauce. When peppers are cool enough to handle, remove stems and seeds and add to a blender with yogurt, garlic, lime juice, lime zest and a hefty pinch of sea salt and black pepper. Whip until smooth.
When the cabbage is done roasting, top with yogurt sauce, chopped herbs and pistachios and serve.