If you could’t find lemon or Thai basil, regular basil will work in its place.
Cabbage was central to my childhood.
The humble vegetable tantalized each one of my senses whenever it hit my family’s dining table.
Photo: Ali Redmond (photography, food & prop styling)
The combinations were endless, and its chameleon-like quality led to cabbage becoming my favorite vegetable growing up.
Memories like these have fueled my relationship with food.
The subsequent dishes have not only provided me with comfort, but also made me feel nourished and whole.
I never questioned the perceived nutritional value or its ranking on the clean eating scale.
Cabbage has been a staple in African American cuisine for centuries, particularly during times of enslavement and segregation.
Cabbagesturdy yet eleganthas always served as a symbol for sustenance and nourishment.
However, our system of food hierarchy has routinely omitted culinary stories from people of color.
Society’s reverence for the Mediterranean diet isn’t unfounded.
This recipe is a textbook example of what’s become my signature cooking style: Global Comfort.
Aromatics like bird’s eye chiles, leeks, garlic and shallots add depth of flavor.
I rounded out the plate with a cashew-and-herb relish, which provides balancing texture and brightness.
They reflect historical influences, migration patterns, trade routes and the available resources.
They convey narratives of resilience, adaptation and creativity in the face of challenges.
Bring to a simmer over medium-high heat.
Place a wire rack on a baking sheet.
Line another baking sheet with a clean kitchen towel or layers of paper towels.
Add cabbage wedges to the simmering broth.
Cook until tender-crisp, about 15 minutes.
Using tongs, transfer the cabbage wedges to the prepared rack.
Let drain for 10 minutes; then transfer to the towel-lined baking sheet and set aside.
Cook over medium-low heat, stirring occasionally, until the vegetables begin to soften, about 6 minutes.
Add 2 1/2 cups water and the drained cashews.
Simmer for 15 minutes.
Add 1/4 teaspoon salt.
Remove from heat and let cool for 15 minutes.
Transfer the mixture to a high-speed blender.
Puree until completely smooth, about 3 minutes.
To prepare relish:Preheat oven to 350F.
Combine 1 cup cashews, olive oil and a pinch of salt in a medium bowl.
Spread the cashews on a baking sheet; bake until golden brown, 7 to 9 minutes.
Transfer to a clean cutting board to cool, then roughly chop.
Heat 1/4 cup avocado oil (or other neutral oil) in a medium saucepan over medium heat.
Add shallot and garlic.
Cook, stirring occasionally, until lightly browned, 2 to 4 minutes.
Add sorghum (or maple) syrup and vinegar; cook until sizzling subsides, about 30 seconds.
Let cool for about 5 minutes, then add the chopped cashews.
Heat a large skillet or griddle over medium-high heat.
Add 2 tablespoons avocado oil (or other neutral oil).
Add 2 of the cabbage wedges; cook until nicely charred, 1 to 2 minutes per side.
Transfer to a plate.
Repeat with the remaining cabbage wedges and oil.
Stir cilantro and basil into the relish.
Spoon 1 1/2 cups cashew cream onto a serving platter (reserve the rest for another use).
Top with the cabbage wedges and the relish.
To make ahead
Refrigerate cashew cream (Steps 1 & 4) for up to 3 days.
Refrigerate relish (Steps 5-7) for up to 1 day.
Look for it at specialty-foods stores or order it online.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
