Charred Cabbage Recipe

Prepare cabbage

Preheat a gas burner, grill, or cast-iron skillet until very hot. Remove outer loose leaves from the cabbage and halve the head through the core; if very large, quarter it so pieces are about 1–1.5 inches thick. Pat dry.

Brush each cabbage wedge lightly with 2 tbs olive oil (reserve a little for finishing) and season both cut sides with 1 tsp kosher salt and 1 tsp black pepper, dividing evenly.

Place wedges cut-side down on the hot grill or skillet. Cook without moving for 4–6 minutes until deep brown to black char marks form. Flip and cook the other cut side 3–5 minutes to slightly soften while keeping a firm texture. Total cook time will depend on heat and wedge thickness—cabbage should be tender-crisp, with pronounced char.

Transfer charred wedges to a platter and let rest 3 minutes while you finish the toppings and dressing.

Char the leek

Heat 1 tbs extra-virgin olive oil in a small skillet over medium-high heat. Place the halved leeks cut-side down and cook 4–6 minutes until the cut surfaces are deeply browned and slightly blackened (the 'burnt' flavor). Flip and char the outer sides briefly for 1–2 minutes. Remove and let cool slightly. Finely chop the charred white and light-green parts.

In a bowl, combine the chopped charred leek with 1 tbs mayonnaise, 2 tbs Greek yogurt, 1 tbs lemon juice, 2 chopped anchovy fillets (or anchovy paste), 1 tsp Dijon, 1 tsp Worcestershire sauce, 1 minced garlic clove, 3 tbs grated Parmigiano-Reggiano, 1 tsp salt, and 1/2 tsp black pepper.

Whisk while slowly drizzling in the remaining 2 tbs extra-virgin olive oil to emulsify. If the dressing is too thick, whisk in up to 1 tbs hot water to loosen to a pourable, creamy consistency. Taste and adjust salt, pepper, or lemon.

Make the crispy topping

In a small skillet over medium heat, melt 2 tbs butter with 1 tbs olive oil. Add 3/4 cup fresh breadcrumbs and cook, stirring frequently, until golden brown and crisp, about 5–7 minutes. Watch carefully to avoid burning.

Remove from heat and stir in 1/2 cup finely grated Parmigiano-Reggiano, 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp lemon zest (if using). Mix thoroughly and set aside.

Arrange the charred cabbage wedges on a serving platter. Spoon or brush a generous amount of the burnt leek Caesar dressing over each wedge, letting some run into the crevices.

Sprinkle the warm Parmigiano-breadcrumb mixture over the dressed wedges so it adheres to the dressing. Drizzle the final 1 tbs extra-virgin olive oil over the top and shave or grate an additional 2 tbs Parmigiano-Reggiano over everything.

Garnish with chopped parsley if desired and serve immediately while the topping is warm and crisp.