Embered Cabbage Recipe

Prepare and preheat

Preheat your grill or a heavy cast-iron skillet over medium-high heat (about 400–450°F / 200–230°C). If using an oven broiler, position the rack 6 inches from the broiler and preheat.

Season cabbage and vegetables

Pat the halved cabbage dry. Brush both cut faces of each cabbage half and the daikon and onion rounds with 2 tablespoons neutral oil. Sprinkle 1 teaspoon kosher salt evenly over the cabbage cut faces and distribute the remaining salt across daikon and onion. Grind black pepper over all pieces.

Ember and char

Place cabbage cut-side down on the hot grill or cast-iron skillet. Arrange daikon and onion beside it. Cook without moving for 6–8 minutes until a deep golden-brown char forms. Flip daikon and onion once to get crosswise char marks; they will take 4–6 minutes total. If the cabbage begins to brown too quickly, reduce heat to medium and move to a cooler part of the grill. Using tongs, flip the cabbage so the cut side can finish cooking: cook another 4–6 minutes cut-side up to soften the core but preserve char. Total cabbage cooking time should be 10–14 minutes depending on size; it should be tender with smoky edges.

Rest and slice

Transfer the cabbage, daikon, and onion to a cutting board. Let rest 3–5 minutes to redistribute juices. Slice the cabbage into 1/2–3/4" thick wedges. Keep daikon rounds whole or quarter them if thick; cut onions into quarters or half-rings for serving.

Combine ingredients

In a bowl or jar, whisk together 2 tablespoons benne (toasted sesame) oil, 1 tablespoon extra-virgin olive oil, 2 tablespoons rice vinegar, 1 tablespoon light soy sauce, 1 tablespoon lime juice, 1 teaspoon honey (or maple syrup), 1 teaspoon minced ginger, and 1/2 teaspoon minced garlic until emulsified.

Add daikon and petals

Fold in the 1/3 cup grated daikon and the 2 teaspoons finely chopped Cassie flower petals (or substitute). Add 1 tablespoon toasted sesame seeds and 1 teaspoon water if the dressing is too thick. Taste and season with about 1/4 teaspoon salt or more as needed.

Rest for flavor

Let the dressing sit 5–10 minutes at room temperature so the floral notes infuse the vinaigrette. Re-whisk before using.

Arrange the embered cabbage wedges, charred daikon rounds, and onion pieces on a serving platter or individual plates. Spoon 2–3 tablespoons of Cassie Flower Dressing over the warm vegetables, letting it pool slightly on the cut faces of the cabbage so it seeps into the layers.

Scatter 2 tablespoons toasted benne seeds and 2 tablespoons micro herbs or thinly sliced scallion over the top. If desired, sprinkle 1/4 teaspoon chili flakes for heat.

Serve warm or at room temperature. Leftover dressing keeps refrigerated up to 3 days; re-warm or bring cabbage to room temp before serving if chilled.