½Head Green CabbageCut In Quarters - Core Still Attached
2Tbsp. + 1 tsp.Macadamia Nut Oil
Fine Hawaiian Sea Salt
¼CupMacadamia NutsFreshly Toasted
1Tbsp.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.