For the Sesame Crispbread:
Old Fashioned Rolled Oats
White Sesame Seeds
Black Sesame Seeds
Diamond Crystal Kosher Salt
Medium Heads of Cabbage
Diamond Crystal Kosher Salt
green and white parts separated and thinly sliced
for zest and juice
Icelandic Provisions Plain Skyr
Freshly Ground Black Pepper
Position a rack to the center of the oven and preheat to 350°F.
n a large bowl, whisk together the oats, almond flour, flaxseed meal, sesame seeds, za'atar, Aleppo pepper, and salt. In a separate small cup, whisk together the water and honey until combined.
Pour the water into the oats and mix until it resembles the texture of coarse sand.
Spread this out onto a parchment-lined half sheet pan and use a spatula to flatten it until it is half a centimeter thick.
Add this to the oven and bake for 25-30 minutes, or until golden and crisp. Remove from the oven and set aside.
To make the cabbage salad:
Increase the oven's temperature to 400°F.
While it is heating up, scatter the cabbage onto a half sheet pan (it's ok if the pan is crowded, it means the pieces below will steam and get soft while others will roast and get crispy), drizzle with 2 tablespoons of olive oil and season with a few pinches of salt. Mix.
Roast the cabbage for 25-30 minutes or until some pieces are deep golden brown and crisping up.
While the cabbage is roasting, place a large sauté pan over medium-low heat. Add the butter and 2 tablespoons of olive oil and let them melt and mix together. Add the sliced white parts of the leeks to the pan, season with a pinch of salt and stir to coat in the fat.
Then, over the course of the next 35-45 minutes, caramelize the leek bottoms. This means stirring occasionally and allowing the leeks to melt into the fat, shrinking to 25% their size and becoming a shade darker and stickier. It's a wait, but it's worth it! When the leeks are done, remove them from the pan and set them aside.
Wipe out the pan and add in 1/3 cup olive oil. Prepare a paper towel-lined tray next to the pan. Set the pan over medium heat and bring the oil to 325°F.
In three batches, fry the green sliced leek tops for 3 minutes or until they are a shade darker and crisp. Use a slotted spatula or spoon to transfer them to the paper towel-lined surface to drain. Season with a pinch of kosher salt and set aside.
In a small bowl, grate in the zest of one large lemon. Add the yogurt and season with a pinch of salt and a few cracks of black pepper. Mix and set aside.
When the cabbage is out of the oven, squeeze all of the juice of the zested lemon over the pan and mix to combine. It should taste tart and salty. Add the caramelized leeks and mix again. Taste and season with more salt as preferred.
Add a swipe of the yogurt mixture to the side of each plate. Pile the cabbage and caramelized leek mixture on top. Sprinkle a generous portion of the fried leeks on top of the cabbage.Break off a big hunk of crispbread and top the salad with it.