Best 3 Charred Cabbage Recipes

CRISPY-SKIN SALMON PROVENCAL WITH CHARRED RED CABBAGE SALAD

Steps:

• Brush 1 tablespoon Dijon all over the flesh side of each piece of salmon, then sprinkle each with salt, pepper and 1 teaspoon herbes de Provence.
• Heat a large nonstick pan over medium heat and add the olive oil. Place the salmon in the pan skin-side down and let it sizzle until the skin is golden brown and crispy, 6 to 7 minutes. Gently flip with a fish spatula. Add 1 tablespoon butter to the pan and let the salmon cook until the flesh is golden brown and the internal temperature is 130 degrees F, 2 to 3 minutes more. Add the remaining 1 tablespoon butter and the lemon juice, then remove from the heat. Serve the salmon on top of the Charred Cabbage Salad. Spoon the lemon pan sauce over the salmon and garnish with the crispy onions.
• Preheat the grill or a grill pan for cooking at high heat.
• Drizzle the cabbage and onion liberally with olive oil. Sprinkle with salt and pepper. Grill the cabbage and onion until the cabbage is slightly wilted and super charred and the onion is soft and charred, about 5 minutes per side. Remove from the grill and set aside to cool until cool enough to handle. Remove the stems of the cabbage and roughly chop the cabbage; transfer to a medium bowl. Roughly chop the onion and add to the bowl along with the olives, red pepper, orange segments and juice, lemon juice, olive oil and salt and pepper. Toss to combine and adjust seasoning if necessary.

CHARRED CABBAGE

Steps:

• Set up your grill for even high heat. If using a charcoal grill, distribute the coals evenly. If using a gas grill, heat both sides evenly.
• Drizzle the cabbage wedges with olive oil and season with salt and pepper. Place onto the grill and close the lid. Cook until the cabbage is charred and softened, flipping halfway, about 5 minutes per side.

CHICKEN SOUP WITH CHARRED CABBAGE

Steps:

• Bring chicken carcass, shiitake stems, garlic, 1 tsp. salt, and 8 cups water to a boil in a large pot, skimming foam from surface as needed. Cover pot and reduce heat to medium. Simmer 15 minutes. Strain broth through a fine-mesh sieve into a large bowl. Rinse out pot, then pour broth back in.
• Meanwhile, heat oil in a large skillet over medium-high. Cook mushroom caps, stirring occasionally, until golden brown and softened, 7-9 minutes. Transfer mushrooms to a plate; season with salt.
• Add cabbage to same skillet, press into an even layer, and cook, undisturbed, 2 minutes; season with salt. Turn cabbage with tongs, then continue to cook, undisturbed, until lightly charred and tender in some spots and still crisp in others, about 2 minutes.
• Add mushrooms, cabbage, and shredded chicken to broth and cook over medium heat just until chicken is warmed through, about 3 minutes. Season soup with salt and pepper. Divide among bowls and drizzle with chili oil if desired.