We have to set people straight about salad all the time. We’ll say it again, “Salad does not have to be boring.” Just like we showed you with the Avocado Pesto Kale Salad last week: Salad is badass. And this time we’re kicking the badassery up a notch with fire.
One of our favorite ways to eat cabbage is on the grill, well done. When the cabbage steaks start to form those flavorful char lines and the structure starts to melt … oh man, hot ticket!
We use a kitchen torch to blast the pepper with flames so the skin blisters and chars while the heat mellows and the pepper softens. If you don’t have a kitchen torch, you can also fire-roast the pepper by holding it with some tongs over a gas range. Turn to make sure it chars evenly.
If you don’t have a kitchen torch, you can hold the pepper carefully over a gas range to char and blister the skin. Alternatively, continue grilling pepper on skillet until well done, turning so all sides char evenly.
If you don’t have a grill pan use a flat skillet, of course we like to use cast iron but any would do. The key is to come close to burning and searing the cabbage to add flavor and crisp-ness.
Tag @wickedkitchenfood on Instagram and hashtag it #wickedkitchen.
Want more inspiration? Subscribed to The Wicked Kitchen YouTube Channel!
