Cavolo nero with sumac yogurt and almonds

Recipe by Damaris Beems
0.0 from 0 votes
Course: Dip, Mezze, SidesCuisine: Lebanese, Palestinian, Arabic




Cooking time


Total time



Once you have eaten cavolo nero (palm cabbage), you want to make more of it. At least, that’s what happened to me. It’s such a great flavorful leafy vegetable. Who behaves like a good boy in the pan, in a dish. Always adding exactly what is necessary to make it delicious. Just keeping the balance between all the ingredients. And it has exactly the right bite. I’m very sensitive to that.


  • 1 kilo cavolo nero (palm cabbage)

  • 2 cloves garlic

  • 2 table spoons plant based butter

  • 0,5 lemon (for its juice)

  • 200 ml plant based yogurt

  • 0,5 table spoon plant based honey

  • 0,25 table spoon sumac

  • 2 table spoons almonds


  • Cut the stems of the cavolo nero, just like the thick veins. Then cut the leaves into large pieces. Finely chop the garlic. And squeeze the lemon.
  • In a bowl, mix the yogurt, with almost all of the lemon juice, honey, and sumac. Meanwhile, toast the almonds in a dry frying pan.
  • Heat a large frying pan and heat the olive oil. Stirfry the cavolo nero alternately until it has become nice and soft. You do this for about 5 minutes or until you think it’s okay. is. Then slide the cavolo nero aside and put the butter and garlic there. Heat it, fry it a little and then mix it with the cavolo nero. Deglaze with whatever lemon juice you had left. Season with salt and pepper.
  • Transfer the cavolo nero to a bowl. Drizzle with the almonds. Pour the yogurt in the middle.

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