Best for: The cabbage skewer from the night market.
Shaokao stalls grill everything, and cabbage is one of the best of it: leaves threaded or laid on the grate, brushed with spiced oil, charred at the edges while the ribs stay crisp, and dusted with the cumin-chile house mix. It takes eight minutes and eats like it took an hour.
Grill: Direct medium-high heat over charcoal; 425°F. Equipment: Charcoal grill, tongs, small brush, skewers (optional).
Ingredients
Rest: 2 minutes. Total: 24 minutes.
- 1 medium green cabbage (about 2 lb), cut into 8 wedges with the core intact, or large leaves separated
- 2 tablespoons neutral oil
- 1 tablespoon cumin seeds, coarsely crushed
- 2 teaspoons Chinese chile flakes (or crushed red pepper flakes)
- 1 teaspoon fine table salt
- 1/2 teaspoon ground Sichuan pepper
- 1/2 teaspoon sugar
- 1 teaspoon rice vinegar, to finish (optional)
Directions
Stir the neutral oil, cumin, chile flakes, salt, Sichuan pepper, and sugar into a spiced oil. Light the charcoal and heat the grill to 425°F.
Brush the cabbage wedges all over with the spiced oil, working it between the outer leaves.
Grill the wedges directly over the coals for 4–5 minutes per side, until the edges char deeply and the ribs soften but keep some crunch.
Brush once more with spiced oil as you turn the wedges, so the seasoning builds in the charred spots.
Pull the cabbage when the leaf edges are crisp and dark and the centers are just tender.
Rest for 2 minutes, drizzle with the rice vinegar if you like the stall-style tang, and serve in the wedges.
Grilling tip: Keep the core in the wedges — it is the handle that holds the leaves together over the fire.
