Pan-Seared Cabbage Wedges with Toasted Pea Protein, Parmigiano & Blackcurrant Vinaigrette
Thin wedges of cabbage, pan-seared until deeply golden and tender, topped with a savory, lightly toasted pea-protein crumble, nutty Parmigiano Reggiano, and finished with a quick blackcurrant vinaigrette for balance and brightness. Simple, bold, and quietly elegant.
Equipment
- Large skillet (cast iron preferred)
- Small skillet, saucepan, or air fryer
- Small bowl
- Whisk or fork
- Sharp knife
Ingredients
Cabbage
- 1 green cabbage
- 1-2 tablespoons olive oil
- sea salt to taste
Toasted Pea Protein Topping
- ½ cup textured pea protein dry
- freshly ground black pepper to taste
- ¼ cup finely grated Parmigiano Reggiano
Blackcurrant Vinaigrette
- 1 tablespoon blackcurrant jam
- 1½ tablespoons extra-virgin olive oil
- 1 tablespoon white wine vinegar
- Pinch of fine sea salt
Instructions
- Remove any damaged outer leaves from the cabbage. Slice into thin wedges (about 1 inch thick), keeping the core intact so the wedges hold together.
- Heat a large skillet over medium-high heat. Add olive oil and swirl to coat. Season the cut sides of the cabbage wedges lightly with salt. Place wedges cut-side down in the pan and cook undisturbed for 5–7 minutes, until deeply golden and caramelized. Flip and cook the second cut side for another 4–5 minutes, until tender but not mushy. Remove from heat and set aside.
- In a small skillet (or air fryer) over medium heat, add olive oil and textured pea protein. Toast, stirring frequently, for 3–5 minutes until lightly golden and crisp. Remove from heat, season generously with black pepper, and toss with the grated Parmigiano while still warm.
- In a small bowl, whisk together blackcurrant jam, olive oil, white wine vinegar, and salt until smooth and emulsified. Taste and adjust acidity or salt as needed.
- Arrange cabbage wedges on a serving plate. Spoon the toasted pea-protein mixture over the top, then drizzle generously with blackcurrant vinaigrette. Finish with extra black pepper or a little more Parmigiano, if desired.
Notes
Thinner cabbage wedges give you more caramelized surface area and better texture—don’t be afraid to go slim.
This works beautifully as a starter, side, or light main with crusty bread.
Blackcurrant jam can be swapped for blackberry or red currant if needed, but blackcurrant gives the best depth.
This works beautifully as a starter, side, or light main with crusty bread.
Blackcurrant jam can be swapped for blackberry or red currant if needed, but blackcurrant gives the best depth.