Ember-Roasted Slaw With Mint

Name: Ember-Roasted Slaw With Mint
Total time: 30 min
Yield: 6 servings
Cuisine: american
Ingredients: 3 tablespoons cider vinegar, plus more to taste; 3 tablespoons granulated sugar, plus more to taste; 3 tablespoons vegetable oil; 1 tablespoon Düsseldorf or Dijon-style mustard; 1/2 to 1 teaspoon caraway seeds; Sea salt and freshly ground black pepper; 1 head savoy cabbage (about 2 pounds), quartered lengthwise through core; 1/4 cup thinly sliced fresh mint

By Steven Raichlen

Total Time: 30 minutes
Rating: 4(111)
Comments: Read comments

Inspired by what is undoubtedly the world’s most ancient method of cooking, ember-roasted cabbage is turning up everywhere, from the charred cabbage with muhammara and hazelnuts at the new Safta restaurant in Denver to the cabbage roasted in the embers and served with yogurt, sumac and lemon zest at Charcoal Venice in Los Angeles. This one features a sweet-sour dressing of sugar, vinegar and caraway seeds, with mint leaves stirred in at the end for freshness. Savoy cabbage is an excellent cabbage for grilling: The smoke circulates freely through its crinkled leaves.

Featured in: Coleslaw Kissed by Fire

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:6 servings

3tablespoons cider vinegar, plus more to taste
3tablespoons granulated sugar, plus more to taste
3tablespoons vegetable oil
1tablespoon Düsseldorf or Dijon-style mustard
½ to 1teaspoon caraway seeds
Sea salt and freshly ground black pepper
1head savoy cabbage (about 2 pounds), quartered lengthwise through core
¼cup thinly sliced fresh mint

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Light a charcoal or wood-burning grill and let the coals burn down to glowing embers.
Step 2
Meanwhile, make the dressing: In a large bowl, whisk the vinegar and sugar until sugar dissolves. Whisk in the oil, followed by the mustard and caraway seeds. Season to taste with salt and pepper.
Step 3
Lay the cabbage quarters directly on the coals and roast until all sides are charred, turning with tongs, about 2 minutes per side. Transfer to a sheet pan and let cool.
Step 4
Discard the tough core of the cabbage then thinly slice the cabbage crosswise. Add the sliced cabbage to the dressing and toss to coat. Season with salt, sugar and vinegar to taste. Refrigerate until serving and serve within a couple hours of mixing. Just before serving, stir in the mint.

Ratings

4 out of 5

111 user ratings

Have you cooked this?

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

Carole5 years ago

I always cut back on sugar, but this needed more cutting, like maybe only use 1 tblsp. Also, next time I would grill the savoy cabbage on low heat and let it soak up more smoke (and cook a bit) without burning the edges. Flavor was good but cabbage didn't soak up dressing enough and was fairly tough. Perhaps cooking slower and longer would help.

Kelly5 years ago

Fun to try but very sweet dressing. I'd cut back or remove.

Martin Bartels5 years ago

Also, most of us have one charcoal grill, so you have to think about your prep: cook this over hot coals, then let the leftover coals re-light your grill for the short proteins (shrimp, pork, steak). The slaw will chill in the freezer or fridge.

Car3 years ago

I liked it better leaving the cabbage on the grate with the lid on the grill. It became tender and smokey and soaked up the dressing well.

LynnATX5 years ago

Agree to cut back on the sugar...otherwise was Delicious!

MC5 years ago

carrots, too, per the photo?

Private comments are only visible to you.