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Wednesday 19 August 2026 03:10:17 GMT
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Braised Cabbage with Anchovy Butter, Tahini, Hazelnuts & Herb & Caper Salad… a showstopper dish that's as delicious and healthy as it is impressive. It's hearty enough to be served as a main course, maybe with some rice or potatoes, or as a side dish alongside your favourite protein (we had it with some spiced beef last night). You can finish the braised cabbage in the oven (time and temps stay the same), but you can't compare it to the wood-fired flavour you get from making it on a @Traeger Grills. The cabbage and broth absorb some of the smoke and take the dish to another level, especially with mesquite pellets #t#traegergrillst#traegerambassador Find the full, printable recipe on my blog cookprimalgourmet.com . A few notes: 1. Make it completely vegetarian by substituting vegetable broth instead of the chicken broth. I used the latter because it’s what I had on hand. Either way, use Kettle & Fire broths for best flavour and clean ingredients. 2. Make it Paleo and Whole30 by substituting ghee instead of butter. 3. Use any green cabbage variety you like. I used savoy this time but actually prefer it with regular ol’ green cabbage. 4. Anchovies will not make the cabbage taste fishy, but if you don’t like them you can just use plain butter instead. 5. Sear the cabbage as hard and evenly as you can. Like, right up to the point before it starts burning. That flavour will mellow out as it braises and it is oh so good! 6. You can substitute almonds instead of hazelnuts. If you just won the lottery, splurge on some pine nuts. 7. Don’t sleep on the herb & caper salad. It’s the knock-out punch. #recipes #fypシ #asmr #FoodTok #cooking #glutenfree #cabbage
Braised Cabbage with Anchovy Butter, Tahini, Hazelnuts & Herb & Caper Salad… a showstopper dish that's as delicious and healthy as it is impressive. It's hearty enough to be served as a main course, maybe with some rice or potatoes, or as a side dish alongside your favourite protein (we had it with some spiced beef last night). You can finish the braised cabbage in the oven (time and temps stay the same), but you can't compare it to the wood-fired flavour you get from making it on a @Traeger Grills. The cabbage and broth absorb some of the smoke and take the dish to another level, especially with mesquite pellets #t#traegergrillst#traegerambassador Find the full, printable recipe on my blog cookprimalgourmet.com . A few notes: 1. Make it completely vegetarian by substituting vegetable broth instead of the chicken broth. I used the latter because it’s what I had on hand. Either way, use Kettle & Fire broths for best flavour and clean ingredients. 2. Make it Paleo and Whole30 by substituting ghee instead of butter. 3. Use any green cabbage variety you like. I used savoy this time but actually prefer it with regular ol’ green cabbage. 4. Anchovies will not make the cabbage taste fishy, but if you don’t like them you can just use plain butter instead. 5. Sear the cabbage as hard and evenly as you can. Like, right up to the point before it starts burning. That flavour will mellow out as it braises and it is oh so good! 6. You can substitute almonds instead of hazelnuts. If you just won the lottery, splurge on some pine nuts. 7. Don’t sleep on the herb & caper salad. It’s the knock-out punch. #recipes #fypシ #asmr #FoodTok #cooking #glutenfree #cabbage

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