RECIPE COURTESY OF LEE ANNE WONG
PHOTOGRAPHY BY BARRY FRANKEL
½ head green cabbage, cut in quarters, core still attached
2 tablespoons macadamia nut oil, plus one teaspoon fine Hawaiian sea salt
¼ cup macadamia nuts, freshly toasted
½ cup cilantro leaves, minced
1 tablespoon 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 ten-der when cut.
In a food processor or using a mortar and pestle, pulse the toasted macadamia nuts until they begin to resem-ble 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.