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Side Dish / Vegetarian / Plant-based
This cabbage dish is a good one to make ahead—the cabbage is even better when it has a few hours or even overnight to chill before you grill! Nico Albert makes this dish using a sous vide for maximum flavor and melt-in-your-mouth texture, but it’s just as delicious slow-roasted in the oven. You can finish this dish on a grill over a wood fire or bed of charcoal, but it can be prepared on the stovetop as well.
Total Cook Time: 6 hours | Serves 4
Source: The Blue Zones American Kitchen, Photo: David McLain
1 head green cabbage, cut into four wedges (with the core left intact)
2 tablespoons sunflower oil
2 tablespoons ground sumac
2 tablespoons chopped fresh sage
Salt
Freshly ground black pepper
2 scallions, thinly sliced (optional)
1 red bell pepper
1 dried guajillo chili, split lengthwise and seeded
1 dried ancho chili, split lengthwise and seeded
7 whole roasted chestnuts
2 tablespoons pure maple syrup
1 tablespoon salt