Cabbage: Roasted/Grilled

Cabbage takes well to all forms of high-heat cooking. In summer I cut the cabbage into wedges and grill them to create frilly, singed leaves and a tender steamed core. In the winter, I’ll sear those same wedges in a very hot frying pan or pan roast shaved leaves. For big parties I’ll oven roast the cut greens in a ripping hot oven because you can cook three to four cabbages in one go. The link between all of these is high-heat searing and caramelizing the leaves without zapping the structure of the greens. If done at a low heat or in a crowded pan, the cabbage will steam, not caramelize, creating a smell like the most classic of cafeterias.