Charred Cabbage and Friends
by
Michael Symon
An underrated vegetable finally gets its moment. This charred cabbage dish is basted in brown butter and miso, topped with a creamy bacon-yogurt dressing, and finished with avocado and pickled onions for a bold, balanced bite.
Prep Time:
10 Minutes
Cook Time
20 Minutes
Serves:
3-4 Servings
Level:
Intermediate
1 large green cabbage
6 slices bacon
2 tablespoons unsalted butter
1–2 teaspoons white miso paste
½ cup plain Greek yogurt
1 ripe avocado, diced
2 scallions, thinly sliced
1 tablespoon Dijon or grain mustard
Juice of ½ lemon
Splash vinegar (any mild vinegar)
Extra-virgin olive oil
Pickled red onions
Flat-leaf parsley or cilantro
Black pepper
Ingredients
Step 1 Cut the cabbage into thick rounds, keeping the core intact so the slices hold together during cooking.
Step 2 In a large pan over medium heat, cook the bacon until crisp and the fat is fully rendered. Remove the bacon and set it aside, leaving the fat in the pan.
Step 3 Place the cabbage rounds into the hot bacon fat. Sear until deeply charred on one side, then flip and char the other side.
Step 4 Add the butter and miso to the pan. As the butter melts, baste the cabbage continuously until it becomes tender and glossy.
Step 5 In a bowl, whisk together the yogurt, mustard, lemon juice, vinegar, olive oil, sliced scallions, and a spoonful of the reserved bacon fat to form the dressing.
Instructions
Plate cabbage
spoon over dressing
garnish with bacon, avocado, herbs, and pickled onions.