Charred Cs

You can’t get much better than some Charred Cs! Super tender cabbage and carrots are infused with vegetable broth flavor and then topped with a special homemade dressing. Don’t be surprised if you want to drink the dressing straight; it’s light, sweet, and refreshing with notes of lime and maple! Charred Cs balance savory and sweet in a wonderful vegetarian side! See? We knew you’d love to eat your Cs!

Ingredients

• 1/3 cup fresh lime juice
• 2 tablespoons pure maple syrup
• 2 sprigs thyme, leaves picked
• 1 teaspoon crushed red pepper flakes
• 2 tablespoons plus 1/3 cup extra-virgin olive oil, divided
• 3 1/2 teaspoons kosher salt, divided, plus more, to taste
• 1 medium head (about 3-pound) green cabbage, outer leaves removed, cored, remaining leaves torn into 3-inch pieces
• 2 large carrots, peeled and thinly sliced into rounds
• 1 shallot, thinly sliced
• 4 cloves garlic, thinly sliced
• 6 whole allspice
• 1/4 cup low-sodium vegetable broth
• 4 scallions, dark and light green parts only, sliced on a diagonal

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Directions

Step 1 -In a small bowl, add the lime juice, the maple syrup, the thyme leaves, the red pepper flakes, and 2 tablespoons of the oil and whisk to combine.

Step 2 -Season the dressing with the extra salt.

Step 3 -In a large heavy pot over high heat, add the remaining oil.

Step 4 -Add 1/2 of the cabbage and 1 3/4 teaspoons of the kosher salt to the hot oil and cook, turning once, until the leaves are tender and charred in spots, about 8-10 minutes.

Step 5 -Transfer the cooked cabbage to a plate and repeat with the remaining cabbage and 1 3/4 teaspoons of the kosher salt.

Step 6 -Return the cabbage to the pot.

Step 7 -Add the carrots, the shallots, the garlic, and the allspice to the pot and stir to combine.

Step 8 -Add the broth to the pot and cover.

Step 9 -Cook until the carrots are tender, about 6-8 minutes.

Step 10 -Transfer the pot from the heat.

Step 11 -Drizzle in the dressing and stir to combine.

Step 12 -Transfer the vegetable mixture to a shallow bowl.

Step 13 -Top with the scallions and serve.