This month’s prize package includes a collection of Christopher Kimball for Kuhn Rikon cookware, including the Christopher Kimball for Kuhn Rikon Collection Wok Skillet, Tongs, Traverse Whisk, Softedge Quick Turn Spatula, Serrated Pocket Peeler, Spider Skimmer, All-Purpose Kitchen Grater, Ratchet Grinder, Storage Jars, Everything Ladle, Pop-Up Steamer Basket, and Duromatic Pressure Cooker.
Roasted Cabbage with Cilantro and Sesame
Inspired by a wood fire-roasted cabbage dish at Firedoor in Sydney, this dish turns a simple green cabbage into tender, lightly charred side with tons of flavor. Our dish adapts the idea to a standard oven, cutting the cabbage into quarters and roasting it covered for 15 minutes to tenderize the leaves, followed by another 15 minutes uncovered to render them deeply browned and superbly tasty. An Asian-leaning vinaigrette pairs perfectly with the cabbage's natural sweetness and nutty roasted notes.
pound head savoy cabbage, tough outer leaves removed, cut into 4 even wedges
tablespoons (½ stick) salted butter, cut into 4 pieces and softened
01Heat the oven to 475°F with a rack in the middle position. Line a rimmed baking sheet with foil. Using your hands and 1 tablespoon of the butter per cabbage wedge, rub the butter on all sides and into the layers of the cabbage. Sprinkle each wedge with ¼ teaspoon each salt and black pepper. Place the cabbage wedges cut-side down on the prepared baking sheet. Cover tightly with foil and roast until a skewer inserted at the thickest part of the cabbage meets a little resistance, about 15 minutes.
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