Certified Reconditioned Standard


8 people
  • 1 head green cabbage cut in half and then into quarters ( so 8 pieces total
  • 1 tbsp duck fat for each slice of cabbage ( 1/2 cup duck fat)
  • 1 tsp salt and pepper
  • 1 tbsp thyme leaves


  • 1 whole orange zested
  • 1 tbsp rosemary

Harissa Sauce

  • 2 whole red jalapenos roasted
  • 2 whole chili arbol
  • 3 whole roasted red peppers
  • 2 tbsp cumin
  • 2 tbsp coriander
  • 2 tbsp paprika (smoked is fine)
  • 2 tbsp cilantro chopped
  • 1 clove garlic
  • 2 tbsp sherry vinegar
  • 1 tsp salt

Nutritional information

Calories: 254kcalCarbohydrates: 8gProtein: 2gFat: 2gSaturated Fat: 1gCholesterol: 2mgSodium: 611mgPotassium: 238mgFiber: 3gSugar: 4gVitamin A: 380IUVitamin C: 49mgCalcium: 68mgIron: 2mg
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 8 people

How to roast cabbage

  • Take the cabbage and cut it into 8 equal pieces (think wedge). Place the cabbage on a sheet pan lined with parchment paper. Pour 1 tbsp of duck fat over each piece of cabbage. Season with salt and thyme leaves. Place in a preheated 375 degree oven and bake for 40-45 minutes. Take out and zest orange over the top.

How to make harrisa sauce

  • Roast jalapenos and red peppers (in the oven, open flame, or grill). Peel and de-seed, then place the rest of the ingredients in a vitamix and puree until smooth. Season with salt and set aside.
    roasted cabbage with duck fat and harissa

To finish

  • Simply spoon over any excess duck fat from the pan over top the cabbage (think basting). Then garnish each cabbage with rosemary flowers. Place the cabbage on the plate. Add a spoonful of harrisa, serve and enjoy!
    Roasted Cabbage with Duck Fat and Harissa

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