This past weekend I found a farmer selling pointy cabbage, which is smaller and sweeter than regular green cabbage. I love to char cabbage in butter on the stove as a simple and comforting side dish for weeknight dinners. Cabbage is beautiful when it’s sliced and crisped up, making it both pleasing to eat and look at.
I serve my charred cabbage with a bit of fresh butter, a dash of vinegar and a sprinkle of finishing flakey sea salt. It’s warm, creamy and comforting in it’s simple richness.
Simple Charred Cabbage
- 2 heads of pointy cabbage or 1 head of green cabbage
- 3 Tablespoons of clarified butter
- 1 teaspoon of butter, salted (optional)
- 2 teaspoons white wine vinegar (optional)
- pinch of flakey sea salt
- Cut your cabbage lengthwise, starting at the crown and moving down to the stem end. If you are using round cabbage, you can slice the cabbage into 1-2 inch thick disks.
- Heat a large frying pan on medium heat, and then add the oil. Once the oil is shimmering, and before you see any wisps of smoke, lay the cabbage cut side down. Work in batches, making sure not to layer the cabbage on its self.
- Cover, and let the cabbage cook for 5 minutes undisturbed. This allows the cabbage to develop a nice charred crust.
- After 5 minutes, check for doneness by poking the cabbage with a toothpick or skewer. It is done with the cabbage is soft, but still, have a bit of bite left. If the cabbage still feels raw, flip it and continue to cook for 3 minutes on the other side with the skillet covered.
- Once done, remove the cabbage from the skillet and serve with a dollop of fresh butter, a dash of vinegar and a pinch of flakey sea salt.