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Charred Cabbage with Goat Cheese Raita and Cucumbers

This vibrant charred cabbage with goat's cheese raita and cucumbers is a masterclass in contrasting textures and bold, fresh flavours. The purple cabbage is grilled until deeply caramelised and smoky, providing a sturdy base for the creamy, herb-flecked raita. It is a sophisticated way to elevate the humble cabbage into a stunning centrepiece that feels both indulgent and remarkably healthy.

As a substantial vegetarian main or a striking side dish, this recipe fits perfectly into a modern seasonal menu. The addition of sliced cucumbers and crushed corn nuts provides a refreshing crunch that cuts through the richness of the goat’s cheese. It is a versatile dish that works just as well for a quick midweek meal as it does for a relaxed weekend lunch with friends.

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Ingredients for Charred Cabbage with Goat Cheese Raita and Cucumbers

  • 1 garlic clove, smashed

  • 110g fresh goat cheese

  • 1 1/2 cups plain whole-milk Greek yoghurt

  • 2 cups mint leaves, divided

  • 2 cups parsley leaves with tender stems, divided

  • 2 tablespoons extra-virgin olive oil, plus more for drizzling

  • 2 tablespoons fresh lemon juice, divided

  • Kosher salt

  • 1 medium head of purple cabbage (about 1.1kg .)

  • 3 Persian cucumbers, thinly sliced

  • 80g crushed Corn Nuts

  • Aleppo-style pepper (for serving)

Pulse garlic, goat cheese, yoghurt, 1 cup mint, 1 cup parsley, 2 tablespoons oil, and 1 tablespoon lemon juice in a food processor until smooth and pale green. Transfer raita to a medium bowl; season with salt.

Prepare a grill for medium heat. Cut cabbage in half through core. Cut each half into 3 wedges, keeping core intact. Drizzle wedges with oil to coat and season all over with salt. Grill until deeply charred on all sides (pretty much blackened) and a paring knife easily slips through the centre, 8–10 minutes per side. Transfer to a cutting board and let cool 5 minutes (this also allows the cabbage to steam and become tender on the inside). Cut each wedge in half crosswise.

Toss cucumbers, remaining 1 cup mint, remaining 1 cup parsley, and remaining 1 tablespoon lemon juice in a medium bowl. Season salad with a big pinch of salt and toss again.

Spread raita over plates; place a few pieces of cabbage on each. Top with salad and Corn Nuts. Sprinkle with Aleppo-style pepper; drizzle with more oil.

Raita can be made 1 day ahead. Cover and chill.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

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UK recipe editors

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UK recipe editors

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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