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Cabbage baked in embers with yogurt, sumac and lemon zest

Time 1 hour 30 minutes
Yields Serves 6 to 8
Cabbage baked in embers with yogurt, sumac and lemon zest
(Christina House / For The Times)

Sauce

1

In a mixing bowl, combine the yogurt, lemon zest, sumac, chives and lemon juice and mix well. Transfer to a container with a tight-fitting lid and keep cold.

Cabbage

1

Start a batch of hard lump charcoal in a grill or barbecue, watching for all of the coals to turn red, 20 to 30 minutes.

2

Meanwhile, bring a pot of water to a boil. Add 1 tablespoon salt per quart of water. Add the cabbage to the water and boil for 1 minute. Immediately remove the cabbage and transfer to an ice bath to cool.

3

Dry off the cooled cabbage and drizzle all over with oil. Wrap the cabbage in foil and place directly in the coals, rotating every 5 minutes for 1 to 1 1/4 hours. Remove and set aside to cool for 10 minutes. Cut the cabbage into quarters and place on a platter, sprinkling the cabbage with fleur de sel. Have guests tear pieces of cabbage with their fingers, dipping the cabbage into the sauce.

Adapted from a recipe by Josiah Citrin from Charcoal Venice restaurant.

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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