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Charred Cabbage and Carrots

4.8

(25)

Charred Cabbage and Carrots recipe
Photograph by Eva Kolenko. Food styling by Susie Theodorou. Set design by Kira Corbin. On set producer: Jennifer Thomas.

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

Recipe information

  • Yield

    8 Servings

Ingredients

⅓

cup fresh lime juice

2

Tbsp. pure maple syrup

2

sprigs thyme, leaves picked

1

tsp. crushed red pepper flakes

2

Tbsp. plus ⅓ cup extra-virgin olive oil

2

Tbsp. Diamond Crystal or 3½ tsp. Morton kosher salt, divided, plus more

1

medium head of green cabbage (about 3 lb.), outer leaves removed, cored, remaining leaves torn into 3" pieces

2

large carrots, peeled, thinly sliced into rounds

1

shallot, thinly sliced

4

garlic cloves, thinly sliced

6

whole allspice

¼

cup low-sodium vegetable broth

4

scallions, dark and pale green parts only, sliced on a diagonal

Preparation

  1. 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.

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Reviews (25)

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  • I prefer eating vegetarian for most meals and love cabbage. I had most of the ingredients and picked up a carrot and some scallions at the store. Several days later I am hungry after work and decide to whip this together. It's good! But it was only as I started putting together the dressing (lime juice and maple syrup??) that I was realizing this is an odd recipe. It hit the spot though, has a nice sweet, salty, savory combination, and was fast to make. Enjoy!

    • Konstantin

    • Durham, NC

    • 12/1/2021

  • This was so delicious we couldn’t get enough. The flavor combinations lime juice, syrup and red pepper flakes was amazing!!! I made without the carrots. This is now my go to recipe for cabbage.

    • Anonymous

    • Summerfield NC

    • 1/2/2022

  • This was delicious. I kept the cabbage ( I only red a red cabbage) in wedges and we ate it with grilled salmon.

    • Anonymous

    • Oakland, CA

    • 1/3/2022

  • The dressing and flavors were delicious. However, the cooking time is too long for the cabbage, and finishing everything together in a covered pot with vegetable broth made this into a soggy cabbage soup. Next time I'll try charring on the BBQ and roasting the other veggies separetely.

    • Anonymous

    • Los Angeles

    • 1/3/2022

  • delish, comes together easy w/ cheap ingredients and ends up being interesting flavours! loved it. Agree w/ comment below, cut the initial char time to a little shorter.

    • Claire

    • Asheville NC

    • 1/4/2022

  • Really delicious. Loved tearing the cabbage leaves and eating torn leaves. Then the flavor was really delicious. Had red cabbage so used that. The dressing could probably be used on other vegetables. Best easy veg prep in a long time. Many thanks!

    • Lynn

    • NYC

    • 1/5/2022

  • This was really delicious! Definitely a more than the sum of its parts recipe. I didn't have whole allspice, so used ground, and turned out fine.

    • Dani

    • San Diego, CA

    • 1/15/2022