Charred Cabbage with Tamarind Butter

Keep a little core on each cabbage wedge so it stays together in the pan. The proposed finish is buttery and tart, with toasted peanuts for crunch.

Estimated yield: 4 side portions. Estimated preparation: 10 minutes. Estimated cooking: 20 minutes. Equipment: large lidded frying pan.

Ingredients

• 1 small cabbage, about 700 g, cut into 8 wedges
• 2 tablespoons neutral oil
• 1/4 teaspoon fine salt
• 60 ml water
• 30 g unsalted butter
• 2 teaspoons seedless tamarind paste
• 2 teaspoons light soy sauce
• 2 teaspoons brown sugar
• 2 tablespoons water for the sauce
• 25 g roasted unsalted peanuts, roughly chopped

Method

1. Mix the tamarind paste, soy sauce, sugar and 2 tablespoons water in a small bowl.
2. Heat the oil in a large frying pan over medium-high heat. Add the cabbage in one layer, in batches if needed, and sprinkle with salt. Brown the cut sides for 3 to 4 minutes each.
3. Return all the cabbage to the pan. Add 60 ml water, cover and lower the heat. Cook for 5 to 7 minutes until a knife enters the thickest part with a little resistance. Uncover and let the water evaporate.
4. Lower the heat. Add the butter and tamarind mixture. Turn the wedges gently for 1 to 2 minutes until coated. If the sauce looks oily, stir in another tablespoon water.
5. Spoon the sauce over the cabbage and finish with peanuts.

Kitchen trial

Specify the tamarind product used: concentrates vary. Start with half the quantity if using a concentrated product and adjust after tasting. Confirm that the core is tender before serving.