{"id":1372,"date":"2024-05-27T12:47:38","date_gmt":"2024-05-27T12:47:38","guid":{"rendered":"https:\/\/homekitchennotes.com\/smittenkitchen\/2024\/05\/27\/charred-cabbage-with-kimchi-dressing\/"},"modified":"2024-07-30T06:30:42","modified_gmt":"2024-07-30T06:30:42","slug":"charred-cabbage-with-kimchi-dressing","status":"publish","type":"post","link":"https:\/\/homekitchennotes.com\/ja\/charred-cabbage-with-kimchi-dressing\/","title":{"rendered":"Charred Cabbage With Kimchi Dressing"},"content":{"rendered":"

Cabbage is that rare vegetable that\u2019s equally marvelous raw or cooked. Here it\u2019s roasted to a frizzled crisp, rendering it sweet and tender with blistered edges. The accompanying kimchi dressing is out to prove there\u2019s no such thing as too much cabbage. Its bright, fizzy intensity hacks through the creamy tahini and starchy white beans, making every bite a sensorial delight. Round this out with slices of toasted sourdough to swipe through every last bit of dressing if you\u2019d like.<\/p>\n

\n

Ingredients<\/h2>\n

4 servings<\/p>\n

\n

\u00bd<\/p>\n

small head of green or savoy cabbage (about 1 lb.), cored, cut into 3″ pieces<\/div>\n

1<\/p>\n

15.5-oz. can butter beans or other large white beans, rinsed<\/div>\n

\u00bd<\/p>\n

cup extra-virgin olive oil, divided<\/div>\n

1<\/p>\n

Tbsp. plus 1\u00bd tsp. Diamond Crystal or 2\u00bd tsp. Morton kosher salt, divided<\/div>\n

\u2153<\/p>\n

(packed) cup finely chopped drained Napa cabbage kimchi, plus 2 Tbsp. kimchi juice<\/div>\n

1<\/p>\n

tsp. sugar<\/div>\n

5<\/p>\n

Tbsp. fresh lemon juice, divided<\/div>\n

\u2153<\/p>\n

cup tahini<\/div>\n

1<\/p>\n

large jalape\u00f1o, thinly sliced<\/div>\n

\u00bc<\/p>\n

cup coarsely torn dill<\/div>\n

\u00bc<\/p>\n

cup coarsely torn parsley<\/div>\n<\/div>\n<\/div>\n
\n

Preparation<\/h2>\n
    \n
  1. \n

    Step 1<\/h4>\n

    Place a rack in lower third of oven; preheat to 450\u00b0. Toss \u00bd small head of green or savoy cabbage (about 1 lb.), cored, cut into 3″ pieces<\/strong>, one 15.5-oz. can butter beans or other large white beans, rinsed<\/strong>, \u00bc cup extra-virgin olive oil<\/strong>, and 1 Tbsp. Diamond Crystal or 1\u00be tsp. Morton kosher salt<\/strong> on a rimmed baking sheet until cabbage leaves are separated and evenly coated. Roast until cabbage is tender and charred in spots, 25\u201335 minutes.<\/p>\n

    Step 2<\/h4>\n

    Meanwhile, whisk \u2153 (packed) cup finely chopped drained Napa cabbage kimchi, plus 2 Tbsp. kimchi juice<\/strong>, 1 tsp. sugar<\/strong>, 3 Tbsp. fresh lemon juice<\/strong>, 1 tsp. Diamond Crystal or \u00bd tsp. Morton kosher salt<\/strong>, and remaining \u00bc cup extra-virgin olive oil<\/strong> in a small bowl to combine. Set kimchi dressing aside.<\/p>\n

    Step 3<\/h4>\n

    Vigorously whisk \u2153 cup tahini<\/strong>, remaining 2 Tbsp. fresh lemon juice<\/strong>, \u00bd tsp. Diamond Crystal or \u00bc tsp. Morton kosher salt<\/strong>, and \u2153 cup water in a medium bowl until light and creamy. Set tahini sauce aside.<\/p>\n

    Step 4<\/h4>\n

    Spoon half of reserved kimchi dressing over roasted cabbage and beans and toss gently to coat (it doesn\u2019t have to be even). Spread reserved tahini sauce over a platter and drizzle remaining kimchi dressing over. Pile cabbage and beans on top, then scatter 1 large jalape\u00f1o, thinly sliced<\/strong>, \u00bc cup coarsely torn dill<\/strong>, and \u00bc cup coarsely torn parsley<\/strong> over.<\/p>\n

    Do ahead:<\/strong> Dressing can be made 1 day ahead. Cover and chill. Bring to room temperature and stir before using.<\/li>\n<\/ol>\n<\/div>","protected":false},"excerpt":{"rendered":"

    Cabbage is that rare vegetable that\u2019s equally marvelous raw or cooked. Here it\u2019s roasted to a frizzled crisp, rendering it sweet and tender with blistered edges. The accompanying kimchi dressing is out to prove there\u2019s no such thing as too much cabbage. Its bright, fizzy intensity hacks through the creamy tahini and starchy white beans, […]<\/p>\n","protected":false},"author":2,"featured_media":1373,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-1372","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-veggielicious-eats"],"acf":[],"_links":{"self":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/1372","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/comments?post=1372"}],"version-history":[{"count":1,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/1372\/revisions"}],"predecessor-version":[{"id":5128,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/1372\/revisions\/5128"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/media\/1373"}],"wp:attachment":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/media?parent=1372"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/categories?post=1372"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/tags?post=1372"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}