Charred Cabbage Recipe

Prep and halve

Trim core end of the cabbage so halves hold together, then cut cabbage in half through the core. Leave outer leaves if they help keep halves intact.

Season

Brush both cut faces and outer leaves lightly with 2 tbs neutral oil. Sprinkle 1 tsp kosher salt and 1 tsp black pepper evenly over both halves.

Char

Heat a heavy cast-iron skillet or grill pan over high heat until smoking. Place cabbage cut-side down and press gently with a spatula. Cook without moving 5–7 minutes, until deeply charred and browned. Flip and char the rounded side 3–4 minutes until slightly blistered. Reduce heat if burning.

Finish in oven (optional)

If cabbage isn’t tender through the core, transfer to a 375°F (190°C) oven for 8–12 minutes until just tender when pierced with a knife. Rest 5 minutes, then slice into 1" wedges for plating.

Place chopped mustard greens in a bowl and sprinkle 1.5 tsp kosher salt. Massage greens with hands for 2–3 minutes until wilted and juices start to release.

In a separate cup, stir together 1 cup water, 2 tbs rice vinegar, 1 tsp sugar, and optional ½ tsp red pepper flakes until sugar dissolves. Pour the brine over the massaged greens so they are submerged; press down with a small jar or weight.

Cover loosely and leave at room temperature for 8–12 hours for a quick ferment/tang. Refrigerate for at least 1 hour before serving. Reserve 3–4 tbs of the pickled liquid for plating if desired.

If you have a smoker: toss carrots with 1 tbs olive oil and spread on a tray. Smoke at 225°F (107°C) for 25–30 minutes until tender and lightly charred. If no smoker: roast on a lined sheet pan at 425°F (220°C) for 20–25 minutes until caramelized, or char in a hot skillet.

Transfer hot carrots to a blender or food processor. Add ½ tsp smoked paprika, 1 tbs lemon juice, 3 tbs water or stock, and ½ tsp salt. Purée until smooth, adding up to 2 tbs more liquid if needed to reach a thick, spreadable consistency.

Taste and adjust seasoning — more lemon for brightness, more smoked paprika for smokiness. Keep warm or reheat gently before plating.

Preheat a small skillet over medium. Add 1 tsp neutral oil and the 1 cup peanuts. Toast, stirring frequently, for 4–6 minutes until golden and fragrant.

Reduce heat to low and stir in 1 tsp soy sauce, ½ tsp sriracha, ½ tsp brown sugar, and ¼ tsp sea salt. Cook 1 minute more until sauce coats the peanuts and liquid is absorbed. Remove from heat and stir in 1 tsp toasted sesame seeds if using. Let cool slightly, then roughly chop or coarsely crush, leaving some whole bits for texture.

On a serving platter or individual plates, spread a generous smear (approx. 2–3 tbs) of smoked carrot purée where the cabbage will sit.

Place charred cabbage wedges on top of the purée. Spoon a few tablespoons of the quick fermented mustard greens alongside and some on top of the wedges for contrast.

Scatter the spicy peanuts over the cabbage and around the plate for crunch and heat. Drizzle a little of the reserved fermented liquid (if kept) or an extra tsp of lemon juice around for brightness.

Garnish with cilantro leaves, a light dusting of crushed red pepper if desired, and serve with lime wedges to squeeze over the cabbage.