The 4-Ingredient Cabbage Dish That Doubles As A Main Or Side - Tasting Table

"Cabbage is an unsung hero of the vegetable kingdom. It's inexpensive and easy to store, and it adapts to almost any cuisine or flavor profile. You can slice into ribbons for slaws, simmer it in soups, ferment it into something lively, or, as in this four-ingredient recipe, turn it into a charred, deeply flavored "steak" that plates as nicely on Tuesday's dinner as it does next to a Sunday's roast."

"Just take a firm head of green cabbage and carefully cut it into thick, even slabs, about an inch thick. Brush each side with a neutral cooking oil and season with salt and pepper. Then, sear the "steaks" on a grill or cast iron, or roast them on a sheet pan at high heat. The outer layers will blister in the heat, caramelizing deliciously, while the cores steam and soften, sweet and slightly buttery."

Cabbage transforms into an impressive main or side when cut into one-inch slabs and seared, grilled, or roasted at high heat. Brushing each piece with neutral oil and seasoning with salt and pepper encourages blistering and caramelization on the outside while the core steams to a sweet, buttery tenderness. Finishing with furikake adds sesame, nori, and salt-driven umami, with variations like shiso or bonito available. Cabbage stores well raw or cooked, yielding reliable leftovers and adaptability across cuisines. High heat and simple seasoning reveal unexpected depth and luxurious character in a humble vegetable.

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