We brushed a long Napa cabbage with pork fat and placed it in a roasting pan just inside the mouth of our wood fired oven. We turned the head as the outer leaves blistered and charred. The heat of the oven and the smoke of the wood wafted over it, cooking and flavoring the vegetable. When the head felt tender all the way through, we moved the cabbage to the granite shelf outside the mouth of the oven to allow for carryover cooking and give it a resting period to absorb flavors. After an hour we sliced the cabbage in the style of a roast. All it needs is a nice sauce and some accompaniments. This oven roasted cabbage also has the potential to be taken in other directions from coleslaw to dumpling filling.
April 24, 2005