Charred Cabbage Caesar with Rye Crumbs and Capers
Inspired by techniques from America's Test Kitchen.
Green cabbage wedges charred in a hot pan until smoky and sweet, drizzled with a creamy anchovy Caesar dressing and scattered with crisp rye crumbs, capers and Parmesan.
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Method
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Equipment
- large heavy (cast-iron) frying pan with lid
- bowl
- whisk
- plate
- serving platter
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 317 kcal |
| Protein | 5 g |
| Carbohydrate | 18.3 g |
| of which sugars | 5.8 g |
| of which free sugars | 0.9 g |
| Fat | 25.8 g |
| of which saturates | 4.3 g |
| Fibre | 4.9 g |
| Salt | 1.35 g |
Protein per 100 kcal
1.6 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 6 servings
Dressing
- 120 g mayonnaise
- 2 tbsp lemon juice
- 2 tsp yellow mustard
- 1 tsp Worcestershire sauce
- 2 anchovy fillets, mashed
- 1 garlic cloves, grated
- ¼ tsp ground black pepper
Cabbage
- 4 tbsp olive oil
- 100 g rye bread, crumbled
- 1 small green cabbage (about 900 g), cut into 8 wedges through the core
- 1.5 g fine sea salt or table salt about ¼ tsp
To finish
- 1½ tbsp capers, drained
- 20 g Parmesan-style hard cheese, finely grated
- 1
Whisk the dressing. Whisk the mayonnaise, lemon juice, mustard, Worcestershire, anchovies, garlic and pepper together.
- 2
Crisp the rye. Heat 1 tbsp oil in the pan over medium heat and fry the rye crumbs, stirring, for 6-8 min until crisp. Tip onto a plate.
- 3
Char the cabbage. Brush the wedges with 2 tbsp oil. Heat the rest of the oil in the pan over medium-high heat, add half the wedges cut side down, sprinkle with half the salt, cover and cook 3-4 min per side until deeply charred and just tender. Repeat.
- 4
Assemble. Lay the wedges on the platter, scatter with capers, drizzle with half the dressing, then add the rye crumbs, Parmesan and more pepper. Serve the rest of the dressing alongside.
Storage
Best on the day. Leftover wedges keep 1 day in the fridge; the dressing keeps 3 days. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
