Blackened Cabbage
1 cabbage
As needed, creole seasoning
- Cut the cabbage into wedges ¼ or 1/8 depending on the size of the cabbage. Leave the core intact so the wedge holds together
- Blanch the cabbage wedges just until they are soft and chill
To Blacken the Cabbage
- Season the cabbage with creole seasoning on one side
- In a cast iron skillet, over high heat, sear the cabbage seasoned side down until it get nice a caramelized
Toppings
For the Relish
2 cup Small dice mixed squash and zucchini
2 cup dice peaches
¼ cup olive oil
2 Tbl blackberry jam
2 Tbl chiffonade of fresh basil
In a mixing bowl, mix all the ingredients and let marinate over night to macerate the squash and peaches
¼ - ½ cup fresh ricotta
To plate
Spoon some fresh ricotta on to the bottom of a round plate
Place the blackened cabbage wedge on top of the ricotta
Spoon the squash and peach relish over the cabbage and serve.
Note: The cabbage can be served hot or cold.