Garlicky Tomato Grilled Cabbage with Crunchy Breadcrumbs
By Chatelaine1
PREP TIME
5 min
TOTAL TIME
50 min
Serves
6 to 8
Produced by Stephanie Han Kim; Photography by Christie Vuong; Food Styling by Matthew Kimura; Prop Styling by Christine Hanlon.
This is a perfect side dish (that can be transformed into a dinner casserole), using nearly overripe tomatoes to make a sauce that coats charred, tender-crisp grilled cabbage. You can use a barbecue, a grill pan or even the broiler. And while the anchovies are optional, they are highly recommended, providing a delicious umami base note to the dish.—Camilla Wynne
Crispy Breadcrumbs
- 1 tbsp olive oil
- 1/2 cup breadcrumbs
- 1/4 tsp salt
Grilled Cabbage
- 1/2 large cabbage
- 3 tbsp olive oil , divided
- 2 garlic cloves
- 3 anchovies , optional
- 2 very ripe tomatoes
- 1/2 tsp salt
- 1/4 tsp pepper
Instructions
- Breadcrumbs: Heat oil in a skillet on medium-high; add breadcrumbs and salt. Stir constantly until breadcrumbs are golden and begin to smell toasty, about 3 to 5 min. Transfer to a bowl and reserve. Wipe out skillet.
- Cabbage: Grease grill and heat on medium-high. Cut cabbage through core into 1-in. wedges. Drizzle or brush with 1 tbsp oil. Grill for 6 to 9 min per side, until tender and lightly charred. Transfer to cutting board, remove core and chop into 2-in. pieces.
- Meanwhile, heat the remaining 2 tbsp oil in a skillet over medium-low. Grate or finely chop garlic and add to oil with anchovies. Cook for 3 to 5 min, until fragrant and anchovies have broken down. Cut tomatoes in half and grate on the large holes of a box grater, leaving just the skin behind. Add grated tomato flesh, salt and pepper to pan and bring to a gentle simmer over medium heat. Cook until reduced by about one-third, 10 to 15 min.
- Toss cabbage with tomato sauce and transfer to a serving bowl or platter. Scatter with crispy breadcrumbs just before serving.
Kitchen tip
Save almost-overripe tomatoes for this grilled cabbage; the results will be saucier and that much sweeter.
Cheesy Cabbage and White Bean Casserole
Produced by Stephanie Han Kim; Photography by Christie Vuong; Food Styling by Matthew Kimura; Prop Styling by Christine Hanlon.
To turn Garlicky Tomato Grilled Cabbage leftovers into a delicious casserole, mix with drained and rinsed canned white beans and cheese—grated Asiago or smoked mozzarella, or torn fresh mozzarella will work well. Pat the mixture into a greased baking dish and bake at 350F for 30 to 40 min, until hot, melty and browned on top.
