Charred Cabbage with Spicy Dressing

Getting the cabbage to the point where it straddles a razor-thin line between heavily charred and burnt brings out its rarely seen side

I love cabbage. I love cabbage for the same reason Meg Ryan’s character in You’ve Got Mail loves daisies (“Cabbage is so friendly. Don’t you think cabbage is the friendliest vegetable?”)

Cabbage is not only versatile, but also hard to ruin. Even when it’s cooked until soft—“boiled to death” as snobbish foodies would say—cabbage still tastes good. In fact…