Ingredients
Method
- Heat oil in a heavy cast iron or nonstick frying pan over medium-high heat. Once very hot, add cabbage wedges in a single layer without crowding. Cook for three to five minutes until golden brown on the first side. Flip with tongs or a spatula and cook the other side for about five minutes, until tender, nicely browned, and crispy on the edges. Generously season with salt and pepper. Serve hot.
Nutrition
Notes
Ingredient Swap: I love using avocado oil for its high smoke point when I want a really aggressive sear without any bitterness.
Storage Tip: These are best eaten right away, but if you have leftovers, store them in an airtight container in the fridge for up to 3 days and reheat in a hot pan to recrisp.
Make-
Ahead Trick: You can cut the cabbage into wedges and keep them wrapped in the fridge a day ahead, which makes dinner come together in just minutes.
Common Mistake: Don't crowd the pan.
Giving each wedge space is the only way to get that beautiful, crispy caramelization instead of steaming them.
Serving Suggestion: I often finish these with a drizzle of balsamic glaze or a sprinkle of flaky sea salt right at the table for an extra pop of flavor.
Equipment Note: While I prefer cast iron for the perfect sear, a good heavy-bottomed stainless steel skillet works nearly as well in a pinch.