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this is a bowl sitting on the kitchen counter with blistered cabbage and 2 lemongrass chicken skewers.

Blistered Savoy Cabbage

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.
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Equipment

  • cast iron pan

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.

Notes

If you add too much cabbage to the pan at once, it’s fine - it may just begin to steam and cause a liquid to come out of the cabbage. You won’t get that nice, charred texture if you cook all the cabbage at once, so be patient and sear the cabbage in multiple batches. I find 2 batches for 1/2 a small head of Savoy cabbage to be the right balance.
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