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)



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.



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.


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.


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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