Charred cabbage ribbons can be used in a variety of dishes

A seared cabbage cross-section can be browned, steamed into buttery ribbons and finished in many ways, including topped with eggs or tossed with sauces; the article gives stovetop and oven timings and serving ideas.

Cabbage is being highlighted alongside cauliflower, Brussels sprouts and kale for more than just ferments. High heat helps brassicas brown and develop layered flavour through the Maillard reaction. On the stovetop, a thick cross-section of cabbage can be seared in a heavy skillet, then steamed so it separates into smooth ribbons. The piece outlines both stovetop and oven approaches and several finishing options. Cooking highlights: - Brassica vegetables respond well to direct high heat because their lower moisture supports caramelization and browning. - Stovetop method described: use a heavy skillet and oil to brown a 3/4- to 1-inch cabbage cross-section, flip to brown the other side, add about 1/2 cup water or stock, cover and steam for 5–8 minutes until tender and ribbon-like. - To finish with eggs the article notes beating 2–3 eggs with about half a shell full of water, pouring the eggs over the separating ribbons, then cooking covered on low or transferring to a 350–400 F oven for 5–10 minutes until set. - For larger batches the article recommends brushing cabbage slabs with oil and roasting on a parchment-lined sheet at 425 F for 20–30 minutes, turning halfway. - Serving ideas mentioned include tossing the ribbons with butter, pasta sauce or whipped cheeses, topping with chili crisp, hoisin, furikake or sesame seeds, or chopping leftovers into fried rice or noodle dishes. Summary: This approach produces charred, tender cabbage ribbons that can be served in multiple ways, from an egg-topped skillet to being tossed with sauces or folded into rice and noodles. The piece provides specific stovetop and oven parameters and several condiment and finishing examples. Undetermined at this time.