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This blistered savoy cabbage is all about simple technique and big flavor. Searing the cabbage in a hot pan brings out a deep, toasty flavor and crisp texture that’s nothing like the boiled or steamed versions you might be used to. It’s quick, satisfying, and works well as a side with just about anything.
Chef Tips:
- Dry your cabbage well – After rinsing, let the cabbage air-dry or pat it with a towel. Wet leaves + hot oil = splatter and steam, which prevents charring.
- Don’t overcrowd the pan – Too much cabbage = steam instead of sear. Cook in two batches to get that crisp, blistered texture. Add more oil in each batch to get the blistered edges. If you’re in a rush, you can sear it all at once, it just won’t be as blistered.
- Spread the cabbage out and don’t touch it for a couple minutes – Once it hits the pan, give it space and don’t stir too much right away. Let it sit to develop color.
- Season at the end – Salt draws out moisture, so wait until the cabbage has blistered before adding it.
Ingredient Notes:
- Savoy Cabbage – Savoy cabbage is more tender and less dense than green or red cabbage. Its wrinkly leaves blister really nicely and cook quickly. Make sure to remove the tough core before cutting into 1″ pieces. Sometimes, the outer leaves are also really tough and fibrous, so be sure to remove these tough outer leaves as well.
- A tough outer leaf will feel thick and hard to tear apart.
- Scallions – You’ll cook these with the cabbage, and the charred scallion flavor is simple but fragrant!
- Neutral Oil – Use something with a high smoke point like avocado, grapeseed, or canola oil. Avoid olive oil here—it can burn at this heat.
- Kosher Salt & Black Pepper – Season to taste. Start light and adjust after cooking.
FAQ
You can, but Savoy cabbage works best here. It’s more tender and blisters better than green or red cabbage. If using a denser variety, slice it thinner and cook slightly longer.
Yes, if you want that charred, blistered texture. Cooking too much at once will steam the cabbage and make it soft. For half a head of Savoy, two batches is the sweet spot.
Absolutely. A splash of soy sauce, minced garlic or chili crisp at the end adds extra flavor. You can also top it with toasted sesame seeds.
Yes! Blistered cabbage holds well and reheats well up to 3 days later.
What to pair with this dish
Recipe
Blistered Savoy Cabbage
Equipment
Ingredients
- 1 tablespoon neutral oil
- 1/2 head savoy cabbage, cut into 1” pieces
- 1 scallion, thinly sliced
- kosher salt
- black pepper
Instructions
- Prep the vegetables – remove the tough core then chop the savoy cabbage into 1” wide pieces. Give this a rinse then let it dry as much as possible (oil + water = splatter).
- Blister the savoy cabbage. Heat a pan on medium high heat and add a tablespoon of oil. Once the oil is hot, add the scallions and half of the cabbage mixture and spread out as evenly as possible (this help develop a char on the cabbage vs steam it). Cook for 3-4 minutes, stirring occasionally until you see that nice blistered color on the leaves. Add a pinch of kosher salt and give everything a toss. Plate, then repeat with the remaining cabbage and scallions.
