Deeply Roasted Cabbage With Peanut Crunch

Slow-roasted cabbage wedges with a tangy tamarind finish and a crunchy peanut, sesame, chile, and date topping.

Serves 6 to 8.

Source: Rainbow Plant Life video and NYT Cooking recipe

Position racks in upper and lower thirds.
Preheat oven to 350°F.
Wipe frying pan after toasting nuts and sesame.

4 tbsp extra-virgin olive oil, divided
1 medium green cabbage, 2 to 2 1/2 lb	Remove loose leaves; cut eight wedges, core intact	Oil pan; rub, brush, and season wedges	Roast lower rack 350°F, 50-55 min	Roast upper rack 425°F, 10-15 min	Cool briefly; arrange on serving platter		Drizzle tamarind, reserved lime juice; scatter crunch
Kosher salt
Freshly ground black pepper
1 tbsp Indian tamarind paste or concentrate, or to taste
1/2 cup roasted, salted peanuts or cashews, finely chopped	Toast nuts and sesame, medium heat, 3-5 min				Pour aromatics over toasted nuts and seeds	Mix dates, lime, salt; reserve finishing juice
2 tbsp white sesame seeds	Toast nuts and sesame, medium heat, 3-5 min
1 1/2 tbsp neutral-flavored oil, such as avocado oil	Heat oil over medium heat	Add mustard seeds; heat until popping	Add optional curry leaves; stir 15 seconds	Add garlic and chile; stir 1 min
2 tsp black or brown mustard seeds		Add mustard seeds; heat until popping
15 fresh curry leaves, optional
4 large garlic cloves, finely chopped
1/2 to 1 serrano chile, or 1 Thai chile, finely chopped
4 large Medjool dates, pitted and finely chopped
1 large lime, zested and juiced
Kosher salt

Notes

Indian tamarind paste or concentrate is different from sweetened tamarind chutney.

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