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    Charred Cabbage with Amatriciana Sauce

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    Pixicook editorial team

    Savor the rustic flavors of Italy with this charred cabbage with Amatriciana sauce. The dish combines the smokiness of bacon with the sweetness of caramelized cabbage, all enhanced by the spicy, tangy tomato sauce.

    Ingredients for Charred Cabbage with Amatriciana Sauce

    units in
    USchevron
    units in
    USchevron
    serves
    2 peoplechevron
    serves
    2 peoplechevron

    Green Cabbage, cut into six wedges

    each

    Substitute chevron-down

    Avocado Oil

    tablespoons

    Substitute chevron-down

    Bacon, diced

    0 oz

    Substitute chevron-down

    Crushed Calabrian Chili, crushed

    teaspoons

    Substitute chevron-down

    Garlic, thinly sliced

    cloves

    Substitute chevron-down

    Dry White Wine

    cups

    Substitute chevron-down

    Crushed Tomatoes

    cups

    Substitute chevron-down

    Pecorino Romano Cheese, freshly microplaned

    to taste

    Substitute chevron-down

    How to Make Charred Cabbage with Amatriciana Sauce

    1. Prep

    Start by preheating your oven to 400°F (200°C). Cut the cabbage into six even wedges. Thinly slice the garlic. If using whole San Marzano tomatoes, crush them by hand or with a fork to a rough texture. Dice the bacon.

    2. Render and Brown the Cabbage

    Preheat a cast iron over medium high heat and add the oil. Place the cabbage wedges cut side down, season then with salt and sear on both cut sides until nicely browned. Remove them from the pan and lower the heat to medium low and add the bacon. Render the bacon until about 75% cooked, return the cabbage to the pan and place into the oven.

    3. Roast

    Roast the cabbage in the oven for 20-30 minutes, flipping half-way through. The cabbage should be fully browned on both sides and tender throughout. Once tender and browned, remove from the oven.

    4. Make the Sauce

    Remove the pan from the oven and set it over medium heat on the stove. Remove the cabbage from the pan and add the chili and garlic with a pinch of salt. Cook for 2 minutes until tender and fragrant. Pour in the white wine and reduce it almost entirely. Then, stir in the crushed tomatoes and nestle the cabbage wedges back into the pan. Let everything simmer together for about 10 minutes, allowing the flavors to meld. Taste and adjust the seasoning.

    5. Serve

    Plate the cabbage with the sauce spooned over the bottom and the cabbage on top. Garnish with freshly microplaned Pecorino Romano cheese, if desired, for a sharp, salty finish that complements the sweet and tangy sauce.

    Pitfalls and tips

    Achieving the Perfect Char

    Use a cast-iron skillet or a heavy-bottomed pan to get an even and deep char on your cabbage. Let it get really dark but be vigilant to avoid burning, which can impart bitterness.

    Balancing the Amatriciana Sauce

    Use guanciale for rich flavor, or pancetta as a substitute. Cook it low and slow to render fat and get it crispy. Balance with San Marzano tomatoes, chili flakes, and rendered pork fat.

    Selecting the Right Cabbage

    For a good char, you want a cabbage that is dense and firm. A green cabbage is excellent for this recipe because it’s sturdy and holds up well to high heat. Avoid using savoy or Napa cabbages as they are too delicate for this preparation.

    Cooking the Cabbage

    Start with the core side down, then flip to ensure the leaves get attention too. Aim for tender, fully cooked parts and charred, crispy edges without moving it around too much.

    Taste as You Go

    Adjust seasoning, spice levels, and acidity to your preference as everyone's palate is different.


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