Photography by Barry Frankel
Course: Side Dish, Vegetable
Author: Lee Anne Wong


  • Pastry Brush
  • Baking Tray
  • Parchment Paper
  • Food Processor or Mortar and Pestle


  • ½ Head Green Cabbage Cut In Quarters - Core Still Attached
  • 2 Tbsp. + 1 tsp. Macadamia Nut Oil
  • Fine Hawaiian Sea Salt
  • ¼ Cup Macadamia Nuts Freshly Toasted
  • ½ Cup Cilantro Leaves Minced
  • 1 Tbsp. Fresh Lemon Juice


  • Use a pastry brush to coat both sides of the cut cabbage with the 2 tablespoons of macadamia nut oil.
  • Sprinkle the cabbage generously with the sea salt and roast on a parchment-lined baking tray at 425F for 15-20 minutes, until the cabbage begins to color at the edges and is tender when cut.
  • In a food processor or using a mortar and pestle, pulse the toasted macadamia nuts until they begin to resemble crumbs and add in the cilantro until well combined. 
  • Then add the lemon juice, 1 teaspoon of macadamia nut oil, and salt to taste.
  • Sprinkle the mixture atop of the roasted cabbage. Serve immediately.


*Alternatively, you can add a Hawaiian chili pepper and some chopped green onion whites (1/4 cup) to the maca-damia nuts, cilantro, lemon juice, macadamia nut oil and salt. Pulse together in a food processor or muddle in a mortar and pestle.