I’ve been loving the charred cabbage dishes I’ve had at restaurants lately (try the charred hakka cabbage at Two Penny, charred cabbage with walnut vinaigrette and manchego at Ten Foot Henry, and the charred cabbage with Mimolette cheese and jalapeño cream at Pigeonhole), and figured it’s about as easy as it gets to make at home. I use thick wedges or inch-thick cross-sections of green cabbage and cook them in oil or ghee in a very hot cast iron skillet until they’re charred on both sides and tender all the way through (cover the pan for a few minutes if you need to, and you could even add a splash of stock or water to create some steam), but you could also drizzle it with oil and roast in a hot oven until tender and charred on the edges.
It could get smoky! But that’s OK- it’s also quick and easy to just straight-up cook a chunk of cabbage in a skillet, like a steak. The intense heat will make it tender-crisp all the way through.
And if you want to roast it in the oven, that’s OK too – you won’t get the same contact with the hot skillet, but you’ll still get crispy bits. And that’s what I was going for with the squished potatoes – I had leftover boiled new potatoes in the fridge from a big fondue party on the weekend, and so enlisted W to squish them with a fork on a baking sheet, drizzle them with oil, and roast for 15 minutes to get them all toasty and crisp.
It’s one of my favourite ways to make potatoes, and they pair so well with charred cabbage – it’s like the opposite of colcannon (which a surprising number of you make every March when it closes in on St Patrick’s Day), but somehow still the same in the end. Here’s to more boiled potatoes and cabbage for dinner.