Long-Cooked and Scorched Cabbage with Pecorino and Yogurt Recipe
You will see some variation of charred cabbage in almost every restaurant in Tel Aviv. When cabbage is charred and then braised it takes on a whole different flavour, one that you will not be able to resist. Eat this with a good crusty bread, dipped into the pan juices.
Ingredients
- 1 green cabbage
- 2 tbsp sunflower oil
- Kosher salt
- Freshly ground black pepper
- 4 tbsp/½ stick butter (or vegan butter)
- 2 tbsp honey
- ½ cup dry white wine
- ¾ cup chicken or vegetable stock
- 8 cloves garlic, peeled and smashed
- 4-5 sprigs of fresh thyme
- 1 lemon
- A handful of pecorino shavings (use a
- vegetable peeler)
- ½ tsp flaked sea salt
- 1 cup whole milk yogurt, labneh or
- sour cream
- 1 tsp sumac
- A drizzle of extra virgin olive oil
Instructions
- 1
Preheat the oven to 300˚F.
- 2
Heat a large brasier, high-sided skillet with a lid or Dutch oven to medium-high heat.
- 3
Cut cabbage in half through the core. Then cut each half into 2-3 wedges, keeping the core intact and holding the wedge together.
- 4
Add oil to the pan, sprinkle the foil with 1 teaspoon kosher salt and a few grinds of black pepper, lay the cabbage down in the oil and move the wedges around a little to make sure that they are oiled. Cook undisturbed for about 10 minutes until very charred, almost burnt.
- 5
Add the butter and honey to the pan; as it melts and browns, tip the pan toward or away from you and baste the cabbage wedges with the melted and browning butter-honey mixture. Do this basting technique for 2-3 minutes. Add white wine to the pan, let it reduce for 2-3 minutes. Add the stock, bring it to a bubble. Remove from the heat. Flip the wedges over.
- 6
Add the smashed garlic cloves around the cabbage. Tuck the sprigs of thyme around the cabbage wedges.
- 7
Place a piece of parchment paper directly on top of the cabbage.
- 8
Cover the pan with a lid and place in the oven for 2 hours or more.
- 9
Uncover, let cool a little.
- 10
Serve on a platter or onto plates. Squeeze a little lemon juice into each wedge. Shower the cabbage with shaved pecorino. Sprinkle with flaked salt and dollop with yogurt, labneh or sour cream. Sprinkle with sumac and black pepper and a good drizzle of olive oil. Serves 6.
Tips & Storage
- How to Store
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Can I Freeze This?
- Most recipes freeze well for up to 3 months. Cool completely before transferring to a freezer-safe container.
- Make Ahead Tip
- This recipe can be prepared in advance. Simply reheat when ready to serve.
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Frequently Asked Questions
How do I make Long-Cooked and Scorched Cabbage with Pecorino and Yogurt?
This Long-Cooked and Scorched Cabbage with Pecorino and Yogurt recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 18 ingredients and the recipe is designed for home cooks of all skill levels.
What goes well with this long-cooked and scorched cabbage with pecorino and yogurt?
This recipe pairs well with a variety of dishes. Try it as part of a complete meal with complementary sides, salads, or proteins.