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
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Citrus Juicer
$15 At Amazon
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Dutch Oven
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Vegetable Peeler
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Tongs
$21 At Amazon
Ingredients
8 Servings
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.
Leave a Review
Reviews (1)
Back to TopI searched for recipes with cabbage, trying to find a new way to make this veggie with its low calorie content but rich in vitamin C and K, plus some fiber. The carrots add some carbs, but also some color. It was just okay. The allspice didn’t go well with the cabbage. If I were to make it again, would eliminate it. It might work better just with the charred cabbage and the maple/olive oil/pepper flakes sauce.
Anonymous
Bay Area, CA
4/16/2023
