Sides & Snacks Vegetarian

Charred Cabbage with Harissa & Lemon

Sweetheart cabbage wedges charred until smoky and caramelised, then glazed with spicy harissa, honey, and preserved lemon for bold Mediterranean flavours.

4.7 (25 reviews)
By Ricky Robinson Updated July 15, 2025

Cabbage deserves a bit more credit than it usually gets. It's often just boiled away to nothing, but it can be brilliant when you treat it with a bit of care. This way of cooking it is dead simple, and it turns a humble sweetheart cabbage into something you'd genuinely look forward to eating.

Those smoky, slightly bitter charred edges are the perfect base for the glaze you'll be adding right at the end.

The whole idea is to get a really good, deep char on the cabbage wedges in a hot pan or griddle. Don't be worrying if it looks a bit burnt in places - that's where all the flavour comes from.

Charred Cabbage with Harissa & Lemon recipe image
Charred Cabbage with Harissa & Lemon

The glaze is a real good one. It's a straightforward mix of spicy harissa, sweet honey, and the sharp, salty tang of a preserved lemon. It's a combination of strong flavours that just works. The heat from the paste is definitely there, but the sweetness from the honey and the bright citrus cut right through it beautifully. You get this lovely balance with every single bite.

What you're left with is a side dish that's smoky, spicy, and sticky all at once. It's a great addition next to some grilled chicken or fish, but to be honest, I could eat a plate of it all on its own.

Charred Cabbage with Harissa & Lemon

Cabbage Harissa Preserved lemon
Total Time 25 min
Servings 4 servings
Calories 110 cal
Protein 2g

Ingredients

Equipment Needed

  • Small Bowl
  • Large Frying Pan
  • Griddle Pan
  • Pastry Brush

Instructions

  1. 1
    First, prepare the dressing. Finely chop the preserved lemon. In a small bowl, whisk together the chopped lemon, harissa paste, olive oil, and honey. Season with a pinch of salt and black pepper.
  2. 2
    Prepare the cabbage by removing any tough or damaged outer leaves. Slice the cabbage lengthwise into four equal wedges, ensuring you keep the core intact to hold the leaves together.
  3. 3
    Heat a large, heavy-based frying pan or griddle pan over a medium-high heat. Place the cabbage wedges, cut-side down, into the hot, dry pan.
  4. 4
    Cook for 5-7 minutes on each flat side, until the cabbage is deeply charred and has started to soften and wilt.
  5. 5
    Once the cabbage is tender and nicely coloured, brush the harissa glaze generously over all sides. Continue to cook for another minute until the glaze is fragrant and slightly caramelised. Finish with some sesame seeds to garnish.
Ricky Robinson - Recipe Author
Ricky Robinson

Home cook sharing delicious recipes with a focus on flavour and simplicity.

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Good to know

Tips &
Extras

Plate it up

Serving Suggestions

Excellent alongside grilled chicken, fish, or lamb. Also works well as part of a Mediterranean mezze spread with hummus and flatbreads.

Make it yours

Variations

Try using different harissa varieties like rose harissa for a milder heat. You can also swap the preserved lemon for fresh lemon zest and juice, though the flavour will be less complex.

Rate & Review

4.7 • 25 reviews

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