If there were one vegetable that deserves more respect, it would have to be cabbage. Too many of us remember the ammonia-wreaking stew pots indicative of Eastern European kitchens, and we tend to think that is the vegetable, rather than someone’s abuse of it. Have it the right way and the vegetable seems almost exotic again.
Ingredients
Olive oil Cabbage, cut into wedges, leaving the core intact
Salt
Directions
Cut cabbage into thumb-thick wedges, be certain to leave the core intact. Drizzle in a little extra virgin, place the wedges with spaces between them to allow any vapour to rise without steaming (you will likely need to work in batches). Using tongs, after four or five minutes, lift up a wedge and check for doneness. You want it a little singed, the edges slightly blackened. Flip and do the other side. Remove, add a little more oil (the less the better) and do the remaining batches.
Arrange in pretty spokes or as you like on a serving platter. Drizzle with your best extra virgin and salt to taste. Serve at room temperature.
Wine A bone-dry white goes beautifully but just about any red does as well. Cut up an leftovers and sauté with pancetta and toss with pasta. Your friends will scream about it.
