Grilled Cabbage Wedges with Gochujang Mayo

 

Somewhere someone declared that cabbage was the vegetable of the moment. I say, what took you so long?!

I was the lunchroom weirdo who ate raw hunks of green cabbage all through high school, but raw cabbage is not something that everyone's tummy can handle. Here it is seared on high heat and then drizzled with gochujang mayo - a gift of the gods!

You want to use green cabbage and not Napa or Savory cabbage, since green cabbage has a dense and compact interior that is best for slicing into wedges to sear. Buy a cabbage that feels heavy for it size, ensuring that dense interior.

Seared Cabbage Wedges with Gochujang Mayo

(serves 2-3)

1 lb green cabbage

1 tablespoon olive oil

1 tablespoon mayonnaise

1/2 tablespoon gochujang

furikake to garnish (optional) (I make my own)

Heat a large cast iron skillet over medium heat, covered, for 3-4 minutes. Slice the cabbage in half and cut out the core. Carefully slice 1 inch wedges of cabbage, keeping the wedges as intact as possible. 

Add olive oil to the hot skillet and swirl to coat the bottom. Place cabbage wedges flat side down and cook covered for 5-6 minutes. 

Combine the mayonnaise and the gochujang well and set aside. 

Check cabbage wedges and make sure they are well seared, meaning the bottom should be blackened in places. Carefully flip the wedges and cook on the other side, uncovered. Once both sides are well seared, carefully place them on a plate and drizzle with the gochujang mayo and garnish with furikake if desired.

Hugs!