Judging by their popularity, they're not just for vegetarians.
Working in 4 batches, heat 2 tablespoons oil in a large skillet over medium-high.Sear 1 cabbage plank until golden brown, about 5 minutes per side.
(The best way to get an even sear is to place a weight, like a cast-iron skillet or burger press, on top of cabbage.)Transfer to a large rimmed baking sheet.Roast cabbage planks in preheated oven until heated through, about 10 minutes.
Slice cabbage planks in half crosswise.. Spoon about 1/4 cup labneh mixture onto center of each of 8 plates, and spread into a round slightly larger than cabbage plank half.For each serving, place cabbage plank half on labneh, and drizzle with 3 tablespoons caraway-chile crisp.
Garnish with almonds, red onions, mint, basil, and additional dill.. About this recipe.
Packed with a variety of textures, this stunning vegetarian dish pairs juicy seared cabbage steaks with creamy, sweetened labneh and smoky chile crisp.Strain the sauce through a fine sieve; discard the solids..
In a blender, puree the sauce with the peanut butter, 1tablespoon of sesame oil, 1 tablespoon of vinegar, choppedginger, garlic and the remaining 1/4 teaspoon of Sichuanpeppercorns.In a large bowl, toss the noodles with the sauceand scallions.
Serve with sesame oil, vinegar and chile pasteon the side.. Make Ahead.The sauce can be refrigerated for up to 1 week..
(Editor: Popular Bins)