Charred Cabbage With Creamy Almond Vinaigrette Food

CHARRED CABBAGE WITH CREAMY ALMOND VINAIGRETTE

Steps:

• Heat the oven to 450 F. Cut the cabbage into 8 wedges, leaving the wedges as intact as possible. In a large cast-iron skillet over medium-high heat, add grapeseed oil and swirl to coat the bottom. Add cabbage in an even layer, flat side down. Lightly season with salt and sear the first sides of the cabbage until golden brown, 5 minutes. Flip over and sear the other flat side, 3 more minutes. (You may need to repeat this process, depending on the size of your skillet.)
• Creamy Almond Vinaigrette: In a food processor, add almond butter, paprika, coriander, Sichuan peppercorn, the zest of half a lemon, and garlic. Place cabbage, still in the skillet, into the oven for 10 minutes. (Cabbage will roast for a total of 20 minutes.) Finish the vinaigrette by adding vinegar and the juice of one lemon. Blend on high speed to bring everything together. Scrape down the sides of the bowl; add olive oil, two pinches of salt, and water. Blend again until smooth, then set aside.
• After cabbage has been roasting for 10 minutes, remove from oven, sprinkle with salt, and place lemon halves in the pan, cut side down. Tent cabbage with foil and place back into the oven for 10 more minutes. (Tenting prevents the cabbage from drying out.) Add the minced chives and parsley to the vinaigrette; stir to combine.
• Assembly: Remove cabbage from oven; the wedges should be very tender but still hold together. Arrange cabbage on a serving platter. Spoon Creamy Almond Vinaigrette on and around the wedges. Cut the roasted lemon halves in half and place around cabbage. Garnish with chives and sliced almonds (optional) and serve.

CHARRED CABBAGE (AKA BETTER FRIED CABBAGE)

Steps:

• Preheat a large cast-iron skillet over medium-high for 5 minutes.
• Meanwhile, cut cabbage in half, top to bottom. Then lay cut-side down and slice crosswise into ½- to ¾-inch planks.
• Decrease heat to medium, add 1 tablespoon oil to skillet and swirl to coat, place about 4 cabbage planks in an even layer in skillet. Cook, without moving, until charred on the first side, about 5 minutes; season with salt, flip and continue to cook until charred on second side, 5 more minutes.
• Transfer to a platter or shallow bowl and repeat process with remaining oil and cabbage.
• Season with salt to taste. Optional, season with pepper to taste.

CHARRED CARAWAY CABBAGE

Steps:

• Preheat the oven to 400 degrees F and line a rimmed baking sheet with parchment paper. Arrange the cabbage wedges on the baking sheet.
• Combine the melted butter and olive oil in a bowl; brush on the cabbage wedges. Sprinkle with the caraway seeds, 1 teaspoon salt and a few grinds of pepper. Sprinkle 2 tablespoons water on the baking sheet. Roast until the cabbage is very tender and browned around the edges, 30 to 35 minutes. Transfer to a platter and season with salt.

CHARRED CABBAGE

Steps:

• Set up your grill for even high heat. If using a charcoal grill, distribute the coals evenly. If using a gas grill, heat both sides evenly.
• Drizzle the cabbage wedges with olive oil and season with salt and pepper. Place onto the grill and close the lid. Cook until the cabbage is charred and softened, flipping halfway, about 5 minutes per side.