Serious Eats: Recipes
Dinner Tonight: Asian-Flavored Roasted Cabbage
I didn’t even attempt to take a picture of this monstrosity because I knew no camera angle could make this blackened pile of slosh look anything approaching edible. I’d blame Barbara Kafka if it didn’t taste so remarkable. In her famous Roasting cookbook
The impetus for the recipe came in the middle of roasting a chicken according to the Kafka method. I had an obscenely hot oven and figured I should find another recipe from her book to toss in. Some cabbage was lying around and everything for the sauce was in the fridge. And while it does disfigure the vegetable beyond all recognition, it also crisps it up and layers it in flavor. Far from weepy and aromatic, it’s rich and complex. I wouldn’t serve this for company, but it is a great side dish.
About the author: Nick Kindelsperger is a co-founder of The Paupered Chef, a blog dedicated to saving time and money while enjoying food in every way possible. He sells wine for a living and lives in Columbus, Ohio.