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