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Charred Cabbage and Carrots

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Charred Cabbage and Carrots recipe
Photograph by Eva Kolenko. Food styling by Susie Theodorou. Set design by Kira Corbin. On set producer: Jennifer Thomas.

Actor and cookbook author Ayesha Curry is on a mission to get cabbage the credit it deserves, starting by braising it in a sweet-tangy-hot mixture of allspice, lime juice, maple syrup, and crushed red pepper flakes.

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What you’ll need

Recipe information

  • Yield

    8 Servings

Ingredients

⅓ cup fresh lime juice
2 Tbsp. pure maple syrup
2 sprigs thyme, leaves picked
1 tsp. crushed red pepper flakes
2 Tbsp. plus ⅓ cup extra-virgin olive oil
2 Tbsp. Diamond Crystal or 3½ tsp. Morton kosher salt, divided, plus more
1 medium head of green cabbage (about 3 lb.), outer leaves removed, cored, remaining leaves torn into 3" pieces
2 large carrots, peeled, thinly sliced into rounds
1 shallot, thinly sliced
4 garlic cloves, thinly sliced
6 whole allspice
¼ cup low-sodium vegetable broth
4 scallions, dark and pale green parts only, sliced on a diagonal

Preparation

  1. Step 1

    Whisk lime juice, maple syrup, thyme leaves, red pepper flakes, and 2 Tbsp. oil in a small bowl to combine; season dressing with salt. Set aside.

    Step 2

    Heat remaining ⅓ cup oil in a large heavy pot over high. Add half of cabbage, sprinkle in 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, and cook, turning over once, until tender and charred in spots, 8–10 minutes. Transfer to a plate. Repeat with remaining cabbage and salt.

    Step 3

    Return cabbage to pot. Add carrots, shallot, garlic, and allspice, then pour in broth. Cover; cook until cabbage and carrots are tender, 6–8 minutes. Remove from heat. Drizzle in reserved dressing and stir to combine. Transfer to a large shallow bowl and top with scallions.

TagsBon AppétitDinnerSideVegetarianVeganCarrotRoot VegetableVegetableGreen CabbageCabbageLeafy GreensEasyQuickDairy FreeNut FreeBraise
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