I’ve talked bad in the past about my mom’s pickles and now I’m going to cut down her cabbage, so let me preface this by saying she makes delicious green beans, really good not-too-sweet tea and an oft requested banana pudding. Not to mention that she killed it this year on the cornbread dressing.
But cabbage, at least the cabbage of my childhood plates, was not her strong suit. Boiled big leaves swam on my plate next to another hate (summer sausage) and turned me against the whole bunch.
Spicy cabbage brought back the love. Think kimchi or slaw or this salad from Chef Michael Gulotta of MOPHO in NOLA. The chef left his post at Restaurant August to do his restaurant his way, which, for this hometown boy, turned out to be Vietnamese.
Charred Spicy Cabbage Salad
from Chef Michael Gulotta of MOPHO, New Orleans, LA
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