Charred Cabbage Recipe

Prepare and char cabbage

Trim outer leaves from the cabbage, leaving the core intact to hold each half together. Brush both cut faces and outer leaves lightly with 2 tbs olive oil and season with 1 tsp kosher salt and 1/2 tsp black pepper. Heat a large cast-iron skillet or grill pan over medium-high heat until smoking slightly. Place cabbage cut-side down and cook without moving for 6–8 minutes until well charred and dark brown in spots. Flip and continue to cook 6–8 minutes until fork-tender but not collapsing (total cook 12–16 minutes depending on size). Transfer to a plate and tent with foil to keep warm.

Make miso brown butter

In a small saucepan over medium heat, melt 6 tbs unsalted butter. Continue cooking, swirling pan occasionally, until the butter foams and the milk solids turn golden-brown and smell nutty, about 4–6 minutes. Remove from heat and let cool 30 seconds. In a small bowl, whisk together 1.5 tbs white miso with 1 tsp water until smooth. Whisk the miso mixture and 1 tsp lemon juice into the browned butter until fully incorporated. Keep warm at very low heat or off heat; do not overheat (browned butter will seize if too cool or burn if too hot).

Cook corn and blend romesco

If using fresh corn, cut kernels from 2 small ears. In a medium skillet over medium-high heat, add 1 tbs olive oil and toss in the corn kernels; cook until lightly charred, about 4–5 minutes. Let cool slightly. In a food processor combine the cooked corn, 1/2 cup roasted red pepper, 1/2 cup chopped tomato, 3 tbs blanched almonds, 1 tbs sherry or red wine vinegar, 1/2 tsp smoked paprika, 1 minced garlic clove, and 3 tbs olive oil. Pulse until a coarse, slightly chunky purée remains (you want texture, not completely smooth). Season with 3/4 tsp kosher salt and 1/4 tsp black pepper; taste and adjust acidity or salt as needed. Transfer to a bowl and hold at room temperature.

Make chive oil

In a blender or tall jar combine 1/2 cup packed chopped chives, 1/2 cup neutral oil, and 1/4 tsp fine salt. Blend on high until a bright green, emulsified oil forms, about 30–45 seconds. Pass through a fine-mesh sieve if a smoother oil is desired. Refrigerate briefly if not using immediately; bring to room temperature before plating.

Toast pepita pangrattato

Heat a medium skillet over medium heat and add 2 tbs olive oil. Add 1/2 cup pepitas and 3/4 cup coarse bread crumbs and cook, stirring frequently, until the pepitas begin to pop and the crumbs turn golden, about 4–6 minutes. Add 1 minced garlic clove, 1/4 tsp smoked paprika and 1/2 tsp kosher salt in the last minute and stir to combine. Remove from heat and let cool; the mixture should be crunchy and fragrant. Break up any large pieces with a spatula.

Place a charred cabbage half on each serving plate (split the cabbage if making 2 servings). Spoon about 2–3 tbs of corn romesco alongside and a generous drizzle (about 1–1.5 tbs) of miso brown butter over the cut face of each cabbage, allowing some to pool on the plate. Dot or streak 1–2 tbs chive oil around the cabbage for brightness. Sprinkle 2–3 tbs pepita pangrattato over the cabbage and plate for crunch. Finish with an extra grind of black pepper and a pinch of flaky sea salt to taste. Serve immediately while warm.