Name: Charred Red Cabbage with Spiced Tomato Relish
Ingredients: 2 lb red cabbage (about 1 small head), blemished outer leaves removed; 1/3 cup extra-virgin olive oil; 2 tsp kosher salt; Small handful of parsley leaves for garnish; 2 cups sun-dried tomatoes, finely chopped; ½ cup extra-virgin olive oil; 2 tsp kosher salt; ¼ tsp ground black pepper; 15 garlic cloves, thinly sliced; 1 large Scotch bonnet chile, stemmed and minced with seeds; 2 large shallots, cut into 1/8-inch dice; 2 tbsp ginger, peeled and finely chopped; 2 tbsp tamari; 2 tbsp honey or brown sugar; 1 tbsp picked thyme leaves; Zest of 1 lime, thinly grated

Description

Celebrate Juneteenth with this flavorful and filling recipe!

Ingredients

Scale

2 lb red cabbage (about 1 small head), blemished outer leaves removed
1/3 cup extra-virgin olive oil
2 tsp kosher salt
Small handful of parsley leaves for garnish

For the spiced tomato relish:

2 cups sun-dried tomatoes, finely chopped
½ cup extra-virgin olive oil
2 tsp kosher salt
¼ tsp ground black pepper
15 garlic cloves, thinly sliced
1 large Scotch bonnet chile, stemmed and minced with seeds
2 large shallots, cut into 1/8-inch dice
2 tbsp ginger, peeled and finely chopped
2 tbsp tamari
2 tbsp honey or brown sugar
1 tbsp picked thyme leaves
Zest of 1 lime, thinly grated

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Instructions

Adjust the oven rack to the top position and preheat the oven to 450 degrees.
Cut the cabbage through the core into 12 wedges (about 1 ½-inch thick), so the layers in each wedge remain intact.
Evenly drizzle 1 tablespoon of the oil onto a large sheet pan, then arrange the wedges flat on the pan in a single layer. Evenly sprinkle on the salt and drizzle on the remaining oil.
Roast the cabbage on the top rack until the white parts have turned purple, the leaves look soft and supple, and the wedges turn brown at the edges, about 10 minutes.
Remove the cabbage, preheat the oven to the broiler, then broil the cabbage on the top rack until the edges are black and crispy and the insides are tender with a slight bite, about 5 minutes.
Use a spatula to flip each piece, then broil again for 5 minutes more to char the other sides.
Transfer to a serving platter, spoon on the relish, and serve hot or warm. Sprinkle on the parsley just before serving.

For the spiced tomato relish:

Combine the tomatoes, oil, salt, black pepper, garlic, chile, shallots, and ginger in a medium heavy skillet. Set the skillet over medium heat and give it a stir. Wait until the oil gets hot and the aromatics start giving off liquid, causing the mixture to bubble rapidly.
Stirring frequently now, cook until the ingredients have softened and browned a bit at the edges, 8-10 minutes. Stir in the tamari, honey, and thyme and reduce the heat to gently simmer until the liquid is gone and everything is golden brown, shrivelled, and a little chewy, about 5 minutes more.
Turn off the heat and stir in the lime zest.