Recipe from Polish’d: Modern Vegetarian Cooking from Global Poland © Michał Korkosz, 2023.Reprinted by permission of the publisher, The Experiment. Available everywhere books are sold. theexperimentpublishing.com 

Pan-Roasted Cabbage with brown harissa, sour cream, and turmeric oil

Serves 2 to 4

Charring is my favorite way to prepare young spring cabbage, which is usually associated with Grandma’s comfy stews, but in this rendition, it takes on a different charm. It starts on the stovetop and finishes in a hot oven, which gives it a fully cooked interior, a stunningly scorched surface, and a powerful kick. Here, the cabbage is glazed with Tunisian harissa, tomato paste, and brown butter for a smoky, nutty flavor. This recipe is one of my favorites.

Ingredients

• 1 medium sweetheart cabbage or other young spring cabbage, quartered lengthwise
• ¼ teaspoon sea salt, plus more for seasoning
• Freshly ground black pepper
• 2 tablespoons butter
• ¼ cup (60 g) harissa paste
• 2 tablespoons tomato paste
• 1½ tablespoons brown sugar
• ¼ cup (60 ml) olive oil
• ½ teaspoon turmeric
• 1 cup (240 g) sour cream
• 3 tablespoons dill, roughly chopped

Instructions

1. Preheat the oven to 425°F (220°C).
2. Season the cabbage with salt and pepper.
3. Melt the butter in a small pot over medium heat, stirring occasionally, until it starts to foam and brown, 3 to 4 minutes. Remove from the heat. Add the harissa, tomato paste, and brown sugar, and set aside.
4. Heat 3 tablespoons of the oil in a large cast-iron skillet over medium-high heat. Add the cabbage quarters, cut sides down, and cook until charred, 4 to 5 minutes on each side. Turn the cabbages cut side up.
5. In the skillet, glaze the cabbage with the harissa mixture. Roast in the oven until the cabbage is fully tender and the glaze is caramelized, 5 to 10 minutes.
6. Meanwhile, heat the remaining oil with the turmeric and salt in a small skillet over medium heat, until fragrant. Remove from the heat and set aside.
7. Spread the sour cream on a large platter or on individual plates. Place the cabbage on the plate and top with the dill. Drizzle the turmeric oil over the cabbage and serve.

Michał Korkosz won the 2017 Saveur Blog Award for best food photography (both Editors’ and Readers’ Choice). He is a food journalist (a contributor to Vogue Polska), cake lover, and croissant gourmand. On his blog, Rozkoszny (which means “delightful”), he connects his love of cooking with another hobby—photography that captures both his delicious dishes and the loved ones he shares them with. He was born and raised in Poland and lives in Warsaw. Follow him on Instagram at @rozkoszny @michal_korkosz.