I don’t know if it’s ye olde age or what, but I’m really into cabbage lately. And chili crisp is an absolutely goated condiment; no such thing as too much. This side dish, adapted from Food & Wine, brings a ton of flavor to an otherwise mild-mannered vegetable. Don’t be put off by the amount of garlic: it mellows out and tastes spectacularly savory-sweet.
- 15 garlic cloves, peeled
- 1/3 cup avocado oil
- 2 tablespoons coconut or granulated sugar
- 2 tablespoons fish sauce
- 1/2 teaspoon black pepper
- 1 (2 1/4-pound) head green cabbage, cut through core into 8 wedges
- 1/4 cup coconut milk
- 3/4 teaspoon salt
- 1/2 cup chili crisp
- Cook garlic and oil in a small saucepan over low, stirring occasionally, until garlic is golden and semi-softened, about 12 minutes. Drain garlic-infused oil into a small bowl. Transfer garlic cloves to another small bowl. Mash cloves using a fork; stir in sugar, fish sauce, and pepper. Set aside garlic chutney and reserved oil.
- Set a steamer rack inside a large pot filled with 1 inch of water; bring to a boil over high. Place cabbage on steamer rack; cover with lid, and cook until bright green and tender, about 5 minutes. Remove cabbage; pat dry.
- Preheat a large cast-iron skillet over high. Whisk together coconut milk and 1/4 cup reserved garlic oil in a small bowl. Brush cut sides of each cabbage wedge with 1 tablespoon coconut milk mixture; sprinkle wedges evenly with salt. Working in 2 batches, cook cabbage wedges in skillet until charred, 2 minutes per side.
- To serve, spread 1 1/2 teaspoons reserved garlic chutney over charred sides of each cabbage wedge; drizzle each wedge with 2 teaspoons chili crisp.