Summer dinners aren’t fancy. They’re good with cold beer and require little fussing. They’re less about cooking, and more about stepping aside to let the season’s produce taste its best.
Cabbage, like all cruciferous veggies, is happiest when roasted. So, when one showed up in our CSA, we did just that. And we weren’t disappointed.
Half hot wedge salad, half gigantic pseudo brussels sprout, roasted cabbage really doesn’t need anything else to taste good. But a little zingy dressing never hurt anyone. A puree of green onion, spiked with lime and tahini, adds the perfect nutty, tart foil that makes it impossible to put down our fork.
Serve it alongside a fat, juicy steak or some simple fish tacos, and call it a day.
Crispy Cabbage
Serves: 8
Ingredients
- 1 head of Red Cabbage
- 2 tbsp Olive Oil
- Salt and Black Pepper to taste
- 1-2 Limes, for serving and squeezing
Instructions
On the Grill
- Heat your grill to ripping fucking hot.
- Trim the core, remove the outermost leaves, and slice your cabbage into 6 wedges. Rub it lightly on all sides with oil, and season well with salt.
- Grill on all three sides (each half of the wedge and the round side) for 10 minutes apiece until the cabbage is very soft and well charred.
In the Oven
- Preheat your oven to 500°
- Line a baking sheet with tin foil.
- Trim the core, remove the outermost leaves, and slice your cabbage into 6 wedges. Rub it lightly on all sides with oil, and season well with salt.
- Roast, wedge side up, for 25 minutes, or until the cabbage is very tender and the edge are real, real crispy.
Serve hot or cold (makes dope leftovers), with black pepper, a healthy blop of dressing and plenty of extra lime.
Roasted Green Onion Dressing
Ingredients
- 2 bunches (about 10 stems each) Green Onion
- 2 tbsp Tahini
- 1 Lime, juiced
- 3 tbsp Olive Oil
- 1-3 tbsp Water
- Salt and Pepper to taste
Instructions
- While the cabbages get crispy, thrown your green onions on the roasting pan or grill. No need to oil them, just let them hang until they get soft and start to get brown spots-- about 10 minutes.
- Slice off the roots (or don't ¯\_(ツ)_/¯ ), and pop it into your blender or food processor (like, carefully, without burning yourself. it's hot).
- Drop in the Tahini and Lime Juice. Bzzz it up until it forms thick paste.
- Transfer to a bowl and stir in the olive oil. Why not just throw it all in the blender? I think olive oil starts to taste funky and bitter when it gets blended in sauces. You can do it, like, I won't ever know. But it won't taste quite as nice.
- Add just enough water to make a thick-but-dripable dressing, and season with Salt and Pepper.
- Spread it on the cabbage, thick. Also probably throw it on your steak or your other roasted veggies, or toss it in pasta, or use it instead of hummus, or just like eat it with a spoon. This shit is goddamned tasty.
