Recipe via With Food + Love |


Notes: this recipe serves 2 people as a main dish, or 4 people as a side, and it takes under 30 minutes to throw together. You can control the spiciness of the vinaigrette by increasing or decreasing the amount of peppers. If you don't have or can't find Hungarian hot peppers, you could use jalapenos, or any other spicy pepper you prefer. Adding a little dollop of Greek yogurt on top can level off the heat and add another layer of tang, but that's totally optional!


1 head green cabbage

1/2 cup cooked corn kernels, fresh or frozen

2 small hot hungarian peppers

vegetable oil spray or 2 tablespoons olive oil for roasting

1/4 cup olive oil for dressing

1 tablespoon vinegar, rice or apple cider work best

1 clove garlic

juice from 1/2 lime

zest from 1 lime

sea salt

ground black pepper

handful of fresh parsley and/or cilantro, chopped

Preheat the oven to 450 degrees.

Cut cabbage into 8 wedges. Wash and dry hot peppers. Spray or drizzle them with olive oil, then add 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.

After peppers are done and while your cabbage is still roasting, you can prepare your vinaigrette. When peppers are cool enough to handle, remove stems and seeds and add to a food processor with 1/4 cup olive oil, vinegar, garlic, lime juice, lime zest and a hefty pinch of sea salt and black pepper. Whiz until smooth.

Then stir the corn into the vinaigrette and when the cabbage is down roasting drizzle the mixture on top and serve with more fresh herbs.