This ridiculously easy, and so good!

I learned about charring vegetables from Carla Lalli Music at bon appétit, but I don’t think her’s is the best example of how to make this particular dish.

I find it works best to choose a cabbage that it is somewhat loosely constructed, and cut it into 4-6 wedges, depending on its size. Don’t remove the core — you want to keep it so that the wedges remain intact.

I use a mixture of oil and butter, and turn the wedges over once they are nicely charred on one side. You can baste the cabbage as it cooks with the hot oil/butter mixture.

Haven’t tried this yet with the vinegar, fish sauce, and tarragon (from the video below), but I like the idea very much. I have tried fresh basil, and that was good.

References

https://www.bonappetit.com/recipe/blackened-cabbage-with-kelp-brown-butter