Roasted Cabbage
Salsa Macha, Picada, Sea Salt, Fresh Herbs, Olive Oil
Chef Liam Byres of Raccolto | Seattle, WA
Yield: 4 servings
Adapted by StarChefs | December 2025 | Photo: Alexander Zeren
INGREDIENTS
Roasted Cabbage:
1 head cabbage, wedged
Olive oil
Kosher salt
Salsa Macha:
4 cups olive oil
½ cup pumpkin seeds
½ cup almonds
¼ cup sesame seeds
2 tablespoons coriander seeds
4 cloves garlic
8 dried guajillo chiles, seeded
8 dried ancho chiles, seeded
5 tablespoons grated piloncillo
2 tablespoons Sherry vinegar
1½ tablespoons kosher salt
Picada:
1 bunch picked parsley
1 bunch picked cilantro
1 cup pumpkin seeds
2 teaspoons kosher salt
1 cup olive oil
2 teaspoons Champagne vinegar
To Assemble and Serve:
Sea salt
Fresh herbs
Olive oil
METHOD
For the Roasted Cabbage:
Heat oven to 450°F. Place cabbage on an oiled sheet tray. Season with olive oil and salt on all sides. Roast 10 minutes, or until cabbage is fork-tender. Let cool. Wrap in aluminum foil and refrigerate.
For the Salsa Macha:
In a saucepan over medium flame, heat oil to 350°F. Add pumpkin seeds, almonds, sesame seeds, coriander seeds, and garlic. Fry until golden brown. Add chiles and cook 1 minute, stirring until chiles begin to puff up and char. Remove from heat and let cool. Add piloncillo, vinegar, and salt. Transfer mixture to a Vitamix Commercial blender and blend until desired consistency is achieved. Transfer to an airtight container and reserve.
For the Picada:
In a food processor, combine herbs, pumpkin seeds, and salt. Process until a paste-like consistency is achieved. With the machine running, stream in vinegar and oil, mixing until fully emulsified. Taste and adjust seasoning. Transfer to an airtight container and refrigerate.
To Assemble and Serve:
Prepare and heat grill. Add Roasted Cabbage and grill until deeply charred on all sides. Transfer to a clean work surface and liberally top with Salsa Macha. Set aside. Spread Picada across a serving plate. Top with Roasted Cabbage. Finish with salt, herbs, and drizzle olive oil.
