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.