Charred Cabbage with Coconut, Garlic, and Chili Crisp

Ingredients

• 15 cloves garlic cloves (medium, peeled)
• 1/2 cup canola oil
• 2 tbsp palm sugar (finely grated, or granulated sugar)
• 2 tbsp Thai fish sauce (such as Megachef)
• 1/2 tsp black pepper
• 2.25 lb green cabbage (1 head, trimmed of outer leaves and cut through core into 8 wedges)
• 1/4 cup coconut milk (or mayonnaise)
• 3/4 tsp kosher salt
• 1/2 cup chili crisp (such as Fly By Jing)

Instructions

1. 1

   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.

   12 min
2. 2

   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.

   5 min
3. 3

   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.

   9 min
4. 4

   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.

• 

  Green Curry Fried Rice

  25 minThai
• 

  Fresh Spring Rolls

  25 minThai
• 

  Pesto Pasta with Green Beans & Corn

  25 minItalian
• Korean Beef with Glass Noodles

  55 minKorean