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For some strange reason cabbage is mainly only used in salads or braised thinly cut. I love cutting large wedges and roasting them as a side dish or just serving it on it's own. The high heat crisps and chars the edges and outside surface while the inside is tender with a little bite.
Side Dish
4
Lior Lev Sercarz
1 head of green cabbage, cut in 4 wedges
1 1/2 tablespoons Reims N39
1 orange, cut in 6 wedges
Olive oil
Salt
Aleppo
Season the cabbage wedges with some olive oil, Reims and salt.
Heat some olive oil in a pan on medium high heat, add the cabbage and orange wedges and cook for about five minutes on each side covered with a lid.
Lower the heat and keep cooking until you get a nice char on each side but the cabbage is not too soft.
Remove the cabbage from the heat onto a serving platter. Once lightly cooled down, squeeze the cooked orange wedges juice on the cabbage and serve.
• Add a little honey or silan to the pan halfway through the cooking.
• Add a 1/4 cup of white wine to the pan a few minutes before the end of cooking.
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