RECIPE: Cabbage in Harissa Cream Sauce

Last year (2024) was an incredibly busy year for me - it was the most productive year our CSA farm has had since we joined, AND my husband started growing a small home farm garden - so I was overwhelmed with produce.  Unfortunately, although I was cooking up a storm, I didn't have time to post many new recipes - if you look at the blog archive on the right hand side, you'll see I posted only ONE recipe in 2024 - so I will be trying to catch up this year.  Here's a recipe I will definitely be making again.

There is still cabbage in the farm store, so I've been looking for different ways to prepare it.  I created this to serve with Spanish Crusted Pork Tenderloin Bites.  Although it doesn't look appetizing, it was delicious.  And easy!

Cabbage in Harissa Cream Sauce

serves 4

INGREDIENTS:

• 1 large head of cabbage, quartered, and each quarter cut into 1/4" slices
• 1 cup heavy cream
• 2 t. harissa
• 4 T. ghee

INSTRUCTIONS:

In a large saute pan (mine is 14" across) melt the ghee over high heat. 

Add the cabbage and cook, stirring only occasionally, until the edges are caramelized and the cabbage is cooked but still a bit crunchy.  If you stir too often, it won't caramelize; if you don't stir often enough, it will burn.  You don't want it burned or all wilted, so it's a delicate balance.

Depending on how hot your 'high heat' is, it could take 10 minutes or 20!  My cooktop has a 'boost' option and gets very hot, so it only takes me 10 minutes. The first time you make this, figure out what works for your cooktop.

If you don't have a pan large enough to hold the entire cabbage, cook half of it and remove to a plate, then cook the other half.  Cabbage shrinks a LOT when you cook it, sort of like onions, so it probably will all fit into a 12" pan once it's cooked.

Once all the cabbage is caramelized, reduce the heat to medium-high.  Add the cream and the harissa, and season with salt.

Cook until the cream is heated through, 3-4 minutes.

Spanish Crusted Pork Tenderloin Bites and Harissa Cream Cabbage