Dark Days: Broiled Cabbage with Lime Vinaigrette
This Dark Days post is going to be short & sweet as I’m feeling under the weather–but with such a simple, yet pleasing dish, there’s not much to say. Saturday, we forgot to go to the farmer’s market and, while I have winter squash and sweet potatoes on hand, I just didn’t have it in me to prepare anything other than the most simple of recipes: broiled cabbage.
The napa cabbage hails from a farm somewhere close by, but I can’t remember where. We picked it up at the natural foods co-op here where, surprisingly, local food is almost unheard of–plenty of organics, but not much local. The three or four cabbages in the produce department summed up the entirety of local offerings. A shame that there wasn’t more, but I was happy enough to get my mitts on one!
The recipe is ripped entirely from The Kitchn and, while I wasn’t up for starting the grill for one small cabbage, broiling the cabbage in a cast iron pan did the trick. For the vinaigrette, I used organic lime juice in the fridge and a bottle of vegetarian fish sauce (yup, they make it…and mostly out of leeks, apparently), as well as the other ingredients (sans cilantro–just can’t eat the stuff).
Once again, it’s summer in a dish–with the crispy edges of the leaves reminding me of BBQs and charred veggie dogs, the lime like jumping into a cold lake on a hot day. Between the spice and the citrus and the almost-grilled quality of the dish, it hit the spot. And made me wish that it were beach weather again. Or, well, anything but cold and rainy!
Broiled Cabbage with Lime Vinaigrette
From the Kitchn
For the cabbage:
1 head napa cabbage, rinsed & outer leaves removed
Canola or vegetable oil
For the vinaigrette
1/4 c lime juice
1/4 c olive oil
1 tsp vegetarian fish sauce (omit if you don’t have any)
1 tsp Bragg’s amino acids or soy sauce
2 cloves garlic
1/2 tsp salt
1/2 tsp red pepper flakes
1 tsp turbinado sugar
Set the oven to broil.
Make the vinaigrette by combining all ingredients in a blender and blending until smooth. Adjust seasonings to taste. Set aside.
Chop the napa cabbage lengthwise, then into wedges. Arrange the wedges in a cast iron pan or on a baking sheet. Brush with canola/vegetable oil, and let broil for 5-7 minutes until the edges are browning and crisping. Flip over with a pair of tongs and repeat for another 5-7 minutes.
Remove the cabbage wedges from the oven and arrange on a platter. Drizzle with the vinaigrette.
Serve as a side dish.