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Recipes
December 2021

Charred Cabbage and Carrots

By Ayesha Curry

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.

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

Need to make a substitution?

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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