Food Recipes Side Dishes Vegetable Side Dishes Charred Cabbage with Coconut, Garlic, and Chili Crisp 5.0 (2) 2 Reviews Cabbage that’s steamed and charred is then smeared in a tangy garlic chutney and topped with a spicy chili crisp in this sweet and savory side dish. By Justin Pichetrungsi Updated on October 23, 2024 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Save Rate PRINT Share Active Time: 35 mins Total Time: 45 mins Servings: 4 Jump to recipe Sweet, salty, umami-forward garlic chutney is smeared between tender cabbage leaves and then topped with a crunchy, spicy, and heavy-hitting chili crisp in this game-changing cabbage recipe by 2022 F&W Best New Chef Justin Pichetrungsi of Anajak Thai in Sherman Oaks, California. Cabbage wedges are steamed first and then charred, allowing the vegetable to cook to a just-tender texture without burning. Garlic-infused oil, reserved from making the chutney, lends a depth of flavor to the coconut milk mixture rubbed onto the cabbage just before cooking. "Don’t be afraid of the char, lean into it. The coconut milk and the char develops this toasted marshmallow flavor which is nice," says Pichetrungsi. Frequently Asked Questions How do you char cabbage? Cabbage can transform with a quick char in the oven or on the grill. At a high heat, the outer edges get a bit of crunch while the center is tender, soft, and sweet — the perfect vehicle for umami-heavy dressings. What is fish sauce? Fish sauce, a liquid condiment made by fermenting salted anchovies, krill, and shrimp, is integral to the cuisines of Southeast Asia, where it’s known as patis in the Philippines, nam-pla in Thailand, and nuoc-mam in Vietnam. It’s made by allowing its ingredients to ferment in a closed container for up to two years. Some variations are processed even further by evaporating any leftover water. Fish sauce is shelf-stable and does not need to be refrigerated. Notes from the Food & Wine Test Kitchen Steaming the cabbage prevents it from burning before cooking until tender. Suggested pairing Try a zippy Riesling with lemon notes, like Weingut Markus Huber Terrassen, with this stunning vegetable side. Make ahead Cabbage wedges can be steamed, cooled, and refrigerated in an airtight container for three days. Cook Mode (Keep screen awake) Ingredients 15 medium garlic cloves, peeled 1/2 cup canola oil 2 tablespoons finely grated palm sugar or granulated sugar 2 tablespoons Thai fish sauce (such as Megachef) 1/2 teaspoon black pepper 1 (2 1/4-pound) head green cabbage, trimmed of outer leaves and cut through core into 8 wedges 1/4 cup coconut milk or mayonnaise 3/4 teaspoon kosher salt 1/2 cup chili crisp (such as Fly By Jing) Directions Cook garlic and oil in a small saucepan over low, swirling occasionally, until garlic is golden and semi-softened, about 12 minutes. Drain garlic-infused oil into a small bowl. Transfer garlic cloves to a second small bowl. Mash cloves using a fork or spoon; stir in palm sugar, fish sauce, and black pepper. Set aside garlic chutney and reserved oil. While garlic cooks, set a steamer rack inside a large pot filled with 1 inch of water; bring to a boil over high. Place cabbage on steamer rack; cover with lid, and cook until bright green and tender, about 5 minutes. Remove cabbage; pat dry. Preheat a large cast-iron skillet over high for 5 minutes. Whisk together coconut milk and 1/4 cup reserved garlic oil in a small bowl. Brush cut sides of each cabbage wedge with 1 tablespoon coconut milk mixture; sprinkle wedges evenly with salt. Working in 2 batches, cook cabbage wedges in skillet until charred, 2 minutes per side. To serve, spread 1 1/2 teaspoons reserved garlic chutney over charred sides of each cabbage wedge; drizzle each wedge with 2 tablespoons chili crisp. Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen Originally appeared in Food & Wine magazine, October 2024 Rate It Print