Charred Cabbage
Mill City Cooks

Charred Cabbage

Simple and rustic this blackened cabbage is a quick side dish made in a large pan (break out the cast iron!) or even on your grill. Make this Charred Cabbage your #WeeklyMarketMeal by serving it with barbecue chicken, pulled pork, grilled steak or tofu.

Keep it light by seasoning with salt and a dash of apple cider vinegar or make a creamy spicy sauce by combining 2-3 Tbsp. sriracha, juice from 1/2 a lemon, 1 minced garlic clove and salt with 1 cup mayo. Enjoy! Recipe adapted from Bon Appetit and BudgetBytes. Serves 2-4.

Ingredients

  • 1/2 head cabbage (Napa, green or red)
  • 1 Tablespoon sunflower oil or other high smoke point oil
  • 2 – 4 Tablespoons butter
  • Salt, to taste
  • Apple cider vinegar, to taste

Method

Cut the halved cabbage into quarters to make four wedges. Pre-heat a large pan on medium-high heat. Once the pan is hot, add oil to coat the bottom, and let the oil heat up for about a minute.

Add cabbage wedges and give the pan a shake coat in oil. Let the cabbage cook (and burn!) for about 7 minutes until charred. Flip wedges to char the opposite side and add 2 Tbsp. butter to the pan. As the second side cooks for another 7 minutes, spoon butter from pan over the wedges. The butter should brown, but if it blackens too much, add additional butter to cool it all down.

When both sides of cabbage wedges are charred, season with salt and a dash of apple cider vingegar OR make a creamy spicy sauce by combining 2-3 Tbsp. sriracha, juice from 1/2 a lemon, 1 minced garlic clove and salt with 1 cup mayo. Make this Charred Cabbage your #WeeklyMarketMeal by serving it with barbecue chicken, pulled pork, grilled steak or tofu.