Name: Charred Cabbage and Carrots
Yield: 8 Servings
Ingredients: ⅓ cup fresh lime juice; 2 Tbsp. pure maple syrup; 2 sprigs thyme, leaves picked; 1 tsp. crushed red pepper flakes; 2 Tbsp. plus ⅓ cup extra-virgin olive oil; 2 Tbsp. Diamond Crystal or 3½ tsp. Morton kosher salt, divided, plus more; 1 medium head of green cabbage (about 3 lb.), outer leaves removed, cored, remaining leaves torn into 3" pieces; 2 large carrots, peeled, thinly sliced into rounds; 1 shallot, thinly sliced; 4 garlic cloves, thinly sliced; 6 whole allspice; ¼ cup low-sodium vegetable broth; 4 scallions, dark and pale green parts only, sliced on a diagonal

Photograph by Eva Kolenko. Food styling by Susie Theodorou. Set design by Kira Corbin. On set producer: Jennifer Thomas.

Actor and cookbook author Ayesha Curry is on a mission to get cabbage the credit it deserves, starting by braising it in a sweet-tangy-hot mixture of allspice, lime juice, maple syrup, and crushed red pepper flakes.

What you’ll need

Citrus Juicer
$20 $15 At Amazon
Dutch Oven
$100 At Amazon
Vegetable Peeler
$14 $12 At Amazon
Tongs
$18 $14 At Amazon

Recipe notes

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