Charred Cabbage Mexicana

Ingredients

Roasted & Charred Cabbage:

• Green cabbage cut into quarters
• Olive oil
• Salt

Crema:

• 1/4 cup mayo
• 1/4 cup sour cream
• Juice from 1 lime
• 1/2 tsp salt

Salsa Verde:

• 300ml canned tomatillos
• 1–2 whole jalapeños, stems and seeds removed
• 50g cilantro (stems and leaves)
• Juice from 3 limes
• 1 tsp salt

Cotija & Topping:

• 1/2 cup cotija cheese, crumbled
• Tajin
• Cilantro

Directions

For the Roasted & Charred Cabbage:

1. Lightly brush cabbage with olive oil and season with salt.
2. Let rest for 1 hour with salt before cooking; the salt helps tenderize the cabbage.
3. Roast on low heat for 45 minutes to 1 hour at 275–300°F max, turning on all 3 sides every 10–15 minutes so it doesn’t burn.
4. If it needs more charred colour, crank heat after one hour and sear on high heat (500°F) for 2–3 minutes on all 3 sides.

For the Crema:

1. Mix mayo, sour cream, lime juice, and salt by hand in a bowl.
2. Place into a squeeze bottle.

For the Salsa Verde:

1. Blend tomatillos, jalapeños, cilantro, lime juice, and salt in a Vitamix or with a hand immersion blender until smooth.

To Serve:

1. Spread salsa verde on a plate.
2. Place cabbage on the plate.
3. Top cabbage with crema, cotija, Tajín, and cilantro.
4. Serves 4–6