+
4 (1)

Category: Vegetables

Cabbage baked in embers with yogurt, sumac and lemon zest

Cabbage baked in embers with yogurt, sumac and lemon zest
Christina House / For The Times

The weather is a little chilly, the sky more dull shades of gray than bright blue, and it's actually raining again, thanks to El Niño. Welcome to winter in Los Angeles, where we break out the scarves when the temperature ... Read more

Total time: 1 hour, 30 minutes | Serves 6 to 8
Note: Adapted from a recipe by Josiah Citrin from Charcoal Venice restaurant.

Sauce

  • 1 cup Greek yogurt
  • Zest of 1 lemon
  • 1 teaspoon sumac
  • 2 tbsp chopped chives
  • Juice of 1/4 lemon

Step 1In 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 large head green cabbage
  • Extra-virgin olive oil
  • Fleur de sel
  • Sauce

Step 1Start a batch of hard lump charcoal in a grill or barbecue, watching for all of the coals to turn red, 20 to 30 minutes.

Step 2Meanwhile, 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.

Step 3Dry 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.

Each of 8 servings:
Calories 58; Protein 5 grams; Carbohydrates 11 grams; Fiber 4 grams; Fat 0; Cholesterol 1 mg; Sugar 6 grams; Sodium 39 mg
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Vegetables
Glazed vegetable melange
Tapenade-stuffed vegetables
Zucchini Gratin With Goat Cheese
Creamed green beans and onions