I Grew up eating fried Purple cabbage all winter long, we grew them in our backyard garden! Never made a salad from it, we always ate it hot with lot's of butter salt, pepper, and a dash of vinegar!! Love it!!
I live in a flat now trying to grow a hydroponic veg medley in the window; don't think it will run to cabbage and farmer's market a bridge to far. However .... love your recipe!
So good!! I made a Baja version of this with minor swaps and it was amazing. Swap the garam masala for chili lime powder, rice vinegar for cider vinegar, and honey for agave. Makes the absolute best taco topping. Cabbage isn't bitter at all, this charred cabbage recipe is *fantastic*.
Thank you so much, Chef John. This was an amazing video. I don’t usually watch a video to the very very end, but I wanted to capture everything that you said. I love your quirkiness and your “funny” dry sense of humor. And I especially love your explanation of why you do this and why you do that. My husband asked me to watch your video so that I can cook this for him, but I’m gonna subscribe to you and see what other fantastic things you recommend.😁💞💞💞
I make my red cabbage by frying it, and adding 2 tablespoons each of vinegar and brown sugar. Sometimes add a grated apple. Fantastic!! Your recipe sounds amazing too. Your recipes are always delicious!!
@@debbeasher-k4764 just saw it. Never heard of cabbage prepared like that before, but I don't know why. Sounds really good with garlic and ginger. Gotta remember that.
I Love roasted cabbage in the oven. Cut into quarters, place cut sides down, drizzle with olive oil, use your choice of seasonings (I use garlic powder, Italian seasoning, and red pepper flakes). Cover with foil, roast for 20 minutes. Uncover,turn,and roast another 15-20 minutes. Absolutely yum yum!
Brussels sprouts, part of the cabbage family, taste great oven roasted. I'm not sure why I haven't tried that with cabbage? Thanks for the idea. 👍 Will be trying it this St Patrick's day. Think I'll do the same with the carrots and potatoes.
Also delicious with a drizzle of bottled vinaigrette- I've used a Caesar vinaigrette to roast cabbage wedges like this and it's delicious. (Newman's brand I think? The good stuff.)
Nice..I was actually eating a slaw with the same cabbage, carrots, and red onions...with my house slaw dressing (mayo,sugar,apple cider vinegar, and poppy seeds)😉
On the "red" part of the name; red onion and red cabbage both are called that bcuz they can be used to create red dye Interestingly, some Germans even call it blaukraut, or blue cabbage; bcuz it can also be used to make blue dye. Both based on acidity lvls. Germans also call it rotkraut, for red cabbage, too
For my fellow apartment dwellers: a shower cap is great for temporarily¹ covering a smoke detector while your making this ¹DO NOT FORGET to take it off when you finish cooking. Tape some string on it to drape down to eye level if you need to be reminded
I remember the first time a fairly new Babish made a Chef John reference, now we have Chef John making a Babish reference. Food YTers are pretty cool sometimes.
Looks awesome. Have charred green cabbage but not red. What's the difference between roasting and baking? Although I think that's chard, I know some people who'll say it's burnt, so I'm wondering how you explain to them it's chard, not burnt, but maybe it's not worth it, just let them taste it and hopefully they'll like it, haha
*Chef John:* "And by the way, I would have called this purple cabbage, but I was not consulted." *Also Chef John:* "And while we're slicing, we'll take a red onion ..." *Me:* *"They're literally the same color!"*
The origin of colours is an interesting read up. Like how all different cultures perceived colours and what they called them. Apparently red was among the first colours to be distinct so they probably called purple red back in the day.
I've been making Rotkohl lately. I just bought a head of red cabbage to make more Rotkohl but now that I just watched this video, I think I will give this a try! I have carrots and onions too. I'm so excited!
Oh my heck that’s exactly what I had for dinner tonight! I was just cleaning out the vegetable drawer. With the addition of some broccoli florettes. I haven’t seen the whole thing yet but mine had a little balsamic glaze at the end. It was actually quite good
Hi chef John, you reminded me I had a red cabbage and didn't have the nerve to use your technique. I have stripped a couple of carrots plus red onion but as my mum did used a few cloves in the onions and red wine vinegar ... it makes a lot of brilliant side salad. We used to eat it traditionally Xmas Eve and Easter with Goose . These days goose dispensable but I still eat fish, cooked it the way my mum did and it really improves over a couple of days, addictive in a good way. I do roast brussell sprouts and reduce balsamic vinegar which does come out amazing. perhaps next time will be more adventurous. Have a few beets, making beets and walnut salad spring not here yet up in Canada. Your channel always an inspiration. My mum born in Berlin but Polish and tried your peroghies sp sorry and they were as light as air many thanks. I like the mushroom stuffing wonderful memories. Don't know if you have ever done Sarma, cabbage rolls baked briefly on a bed of sauerkraut with paprika. Will google. Love your channel.
@@shaunhall284 hate to waste food did my mum's version tx. He's pretty reliable not a big fan of charring stuff so glad I have a ton of cabbage that's edible lol.
Hi Chef John, is there a Possebility that you do a recipe for "Kassler"? Its a variaty of pork meat from germany. ( Dont know if u can get it or if you even ever heard of this meat)
@@shaunhall284 So, i went ahead and finally looked... Your main comment doesnt exist, i think it got caught by automod for smth; it can be overzealous I scrolled thru all the comments sorted by newest first; you dontve a main comment to go read
2:23 On the broiler, what brits wud call a grill, and it bein at the top of the oven... Mine's not! I was so confused at first with this new oven the landlord had got bcuz first i cud only find one oven rack, and then second i cudnt figure out why the broiler didnt heat up.... And then i opened up the bottom of the oven and found the answer to both questions xD Its super frustratin havin to literally get on the ground to access the broiler; def wud not recommend 2/10 exp Idk, maybe theres some cookin benefit to broiler bein at the bottom; it likely saves a bit of energy to not have to heat the whole oven as it broils food... but i cant imagine thats all that much; its probs slightly faster, but not worth it Tho im also someone who needs an office chair in the kitchen to save enrgy, so gettin down on the floor sucks even more i feel. Even tho i dont mind floor time in my room lol
dear friend. the other day i bought red cabbage that i wanted to pickle.... slice and pickle in a 50/50 vinegar water mix. do you fink rosting it just a wee bit before doing so will give a nice result? not charing as hard you did there. just the initial char.... you reckon that might give it something extra if pickled only for a few days? not weeks. or would it instantly overpower the taste.... the char taste that is?
April is coming I can see the fools, and the bunt of the joke. I mean sure add some mayo to your cab and carrot and you have coleslaw, bit of mean sauce, cheese sour cream on some hot potatoes! This salad would be amazing as a coleslaw, yeah eating it other than a side dish, yeah... ok
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I Grew up eating fried Purple cabbage all winter long, we grew them in our backyard garden! Never made a salad from it, we always ate it hot with lot's of butter salt, pepper, and a dash of vinegar!! Love it!!
That sounds amazing!
yum
I live in a flat now trying to grow a hydroponic veg medley in the window; don't think it will run to cabbage and farmer's market a bridge to far. However .... love your recipe!
Nice!
Sounds wonderful 😊
So good!! I made a Baja version of this with minor swaps and it was amazing. Swap the garam masala for chili lime powder, rice vinegar for cider vinegar, and honey for agave. Makes the absolute best taco topping. Cabbage isn't bitter at all, this charred cabbage recipe is *fantastic*.
Andrew is going to be so stoked about the mention.
Thank you so much, Chef John. This was an amazing video. I don’t usually watch a video to the very very end, but I wanted to capture everything that you said. I love your quirkiness and your “funny” dry sense of humor. And I especially love your explanation of why you do this and why you do that. My husband asked me to watch your video so that I can cook this for him, but I’m gonna subscribe to you and see what other fantastic things you recommend.😁💞💞💞
I make my red cabbage by frying it, and adding 2 tablespoons each of vinegar and brown sugar. Sometimes add a grated apple. Fantastic!! Your recipe sounds amazing too. Your recipes are always delicious!!
Ooo, that does sound good! I've never grated an apple...
@@gohawks3571 grating an apple is rather messy. Depending on the apple 🍎 it might have to be chopped. Still tastes great regardless. 🙂
See my recipe too. 😉
@@debbeasher-k4764 just saw it. Never heard of cabbage prepared like that before, but I don't know why. Sounds really good with garlic and ginger. Gotta remember that.
100+ comments on this channel. Bro is doin backflips on it 💀 EDIT: nvm it's a bot
One of my favorite salads is: red cabbage, carrot, red onions, raisins.
I look forward to trying this one.
You had me until raisins 😂
You must always eat the cabbage core instead of throwing out - they're crunchy and delicious!
Never heard of this but it looks oddly good.
I am going to LOVE THIS (with green cabbage & white onions) 😃✨
I made this recipe and turned out beautifully delicious.
That's not chard that's cabbage. (i'm so sorry for this joke)
😂
Chard, cabbage, and carrots sounds like a decent salad too!
Dad joke!😂
🤣🤣
Never apologize for art!
That chard isn't Swiss and the cabbage is red Russian! I wanted a neutral dish!😂😂😅😅 sorry I just had to! 😮😊
This looks fantastic! Can’t wait to try it!
I eat cabbage daily
Just LOVE IT
Thanks for this
As much as cheese cake?
Any favorite recipes? I'm trying to add more to meals
@@shaunhall284 I feel so bad for you. There really is help if you just reach out. No one has to be as miserable as you seem to be.
@@shaunhall284Bro, nobody knows you or your comment as it's buried. Just end it loser.
@@shaunhall284delete your account today, shaun
I believe you, john. Some of the simple things are unbelievable tasty!
Chef John your salad tossing is exceptional
I Love roasted cabbage in the oven. Cut into quarters, place cut sides down, drizzle with olive oil, use your choice of seasonings (I use garlic powder, Italian seasoning, and red pepper flakes). Cover with foil, roast for 20 minutes. Uncover,turn,and roast another 15-20 minutes. Absolutely yum yum!
Brussels sprouts, part of the cabbage family, taste great oven roasted. I'm not sure why I haven't tried that with cabbage? Thanks for the idea. 👍 Will be trying it this St Patrick's day. Think I'll do the same with the carrots and potatoes.
Also delicious with a drizzle of bottled vinaigrette- I've used a Caesar vinaigrette to roast cabbage wedges like this and it's delicious. (Newman's brand I think? The good stuff.)
@@shaunhall284lol, k
@@shaunhall284 read between the lines, chump
This made my mouth water 🤤
thanks bro
@@shaunhall284No! It's unimportant.
Killer
Looks good! Also keeps you warm at night! 😅
Cabbage is my MVP vegetable! Can't wait to try this salad!
I''m going to give it a try. And I'm thinking I'll add some orange.
A few toasted and roughly chopped walnuts go great with a red cabbage dish like this. Looks delicious!
Nice..I was actually eating a slaw with the same cabbage, carrots, and red onions...with my house slaw dressing (mayo,sugar,apple cider vinegar, and poppy seeds)😉
looks good, thinking it will go good with sauerbraten
My Dear Chef John...your wonderful 10 year old Guinness stew is taking off on Saturday. I adore your legacy❤❤❤
Where’s your white SPOONULA? I want one! Where did you get it?
Yum to red cabbage and carrots!
On the "red" part of the name; red onion and red cabbage both are called that bcuz they can be used to create red dye
Interestingly, some Germans even call it blaukraut, or blue cabbage; bcuz it can also be used to make blue dye. Both based on acidity lvls. Germans also call it rotkraut, for red cabbage, too
@@shaunhall284 Cuz i infodump? Wtaf?
I think date syrup would be delicious with this or a balsamic reduction. Yum! This looks fantastic!
Mmmmm... looks so delicious 😋 I would add feta cheese to this
Really!!! It’s great!❤🎉🎉
Char the core too!❤
Can also do it on the stove with butter & oil! Season with garlic salt & ginger & it’ll be like chips.
This sounds like halluski but better! TY CJ!
As usual BRAVO!!!! Yummm!
wonder if this would work with brussel sprouts?
My first thoughts from the image and title were the complete opposite of the description's beginning. It sounds so good!
For my fellow apartment dwellers: a shower cap is great for temporarily¹ covering a smoke detector while your making this
¹DO NOT FORGET to take it off when you finish cooking. Tape some string on it to drape down to eye level if you need to be reminded
@@shaunhall284 get help.
I remember the first time a fairly new Babish made a Chef John reference, now we have Chef John making a Babish reference. Food YTers are pretty cool sometimes.
This looks delicious, bro!
@@shaunhall284 Huh? What comment?
That looks like I must try it! to me it looks like it needs some nuttiness added to it. Like maybe some toasted sunflower seeds, or toasted almonds...
Looks awesome. Have charred green cabbage but not red. What's the difference between roasting and baking? Although I think that's chard, I know some people who'll say it's burnt, so I'm wondering how you explain to them it's chard, not burnt, but maybe it's not worth it, just let them taste it and hopefully they'll like it, haha
❤❤wow complimenti 😋 ❤❤
*Chef John:* "And by the way, I would have called this purple cabbage, but I was not consulted."
*Also Chef John:* "And while we're slicing, we'll take a red onion ..."
*Me:* *"They're literally the same color!"*
I gotta make this!
The broiler is my go-to for most dishes, but I never thought to put cabbage in there! Makes sense given how good broiled brussels sprouts are.
The origin of colours is an interesting read up. Like how all different cultures perceived colours and what they called them. Apparently red was among the first colours to be distinct so they probably called purple red back in the day.
I wonder if some balsamic vinegar wouldn't be a good idea.
Or if you can find it, black Sichuan vinegar.
wow i found one comment that doesn't have a reply from that shaun person! also yes probably
Oh boy! I’m going to have to try this recipe. It’s so colorful and looks so delicious. Thank you so very much.
Had to get up and give this a try. Excellent side dish. Thanks Chef John.
Sprinkle raw red cabbage with salt🧂for a great snack.😋
out of habbit with this ingredients I always want to add garlic for unknown reason 😂 thank you for recipe will try it, must be very tasty 😋
I've been making Rotkohl lately. I just bought a head of red cabbage to make more Rotkohl but now that I just watched this video, I think I will give this a try! I have carrots and onions too. I'm so excited!
2:25 What the Brits call a grill.
Looks delicious!
Gonna make this to go with my brisket on St Paddy's day this Sunday
Oh my heck that’s exactly what I had for dinner tonight! I was just cleaning out the vegetable drawer. With the addition of some broccoli florettes. I haven’t seen the whole thing yet but mine had a little balsamic glaze at the end. It was actually quite good
I like charred frozen collard greens and string beans. Something about charred greens is more delicious than usual 😋
I am definitely going to make that, it looks so delicious!
Yum! Can’t wait to try it!
I kept thinking that an ole shakah shakah of balsamic wouldn't go amiss.
YUMMMMM !!
My rabbit will love this.
Doing this soon
I love that. Both purple and green cabbage are amazingly delicious when charred. I prefer to drizzle them with balsamic vinegar.
I think brussels sprouts are best when they're nearly burnt, so I am definitely going to be making this!
You are the tsar of your char.
Hi chef John, you reminded me I had a red cabbage and didn't have the nerve to use your technique. I have stripped a couple of carrots plus red onion but as my mum did used a few cloves in the onions and red wine vinegar ... it makes a lot of brilliant side salad. We used to eat it traditionally Xmas Eve and Easter with Goose . These days goose dispensable but I still eat fish, cooked it the way my mum did and it really improves over a couple of days, addictive in a good way. I do roast brussell sprouts and reduce balsamic vinegar which does come out amazing. perhaps next time will be more adventurous. Have a few beets, making beets and walnut salad spring not here yet up in Canada. Your channel always an inspiration. My mum born in Berlin but Polish and tried your peroghies sp sorry and they were as light as air many thanks. I like the mushroom stuffing wonderful memories. Don't know if you have ever done Sarma, cabbage rolls baked briefly on a bed of sauerkraut with paprika. Will google. Love your channel.
@@shaunhall284 hate to waste food did my mum's version tx. He's pretty reliable not a big fan of charring stuff so glad I have a ton of cabbage that's edible lol.
Bro, that looks delicious.
You’re the one who’s gonna have to live with your charred cabbage, so you better make good & sure it’s cooked to your liking. - Chef John, 2024
Looks great
I agree, it’s purple.
Hi Chef John, is there a Possebility that you do a recipe for "Kassler"? Its a variaty of pork meat from germany. ( Dont know if u can get it or if you even ever heard of this meat)
Interesting!!!
I have a feeling this will stink up the house worse than Brussel sprouts 😘
Fabulous 😍
Chef Sara Bradley won a Top Chef competition with her charred cabbage steaks, and they were totally blackened!
Fish sauce works very well too
My three-year-old plays with his food. Is that a sign he has an aptitude for becoming a chef?
Great Babbage reference. I love both of you guys.
Broiling with Babbage is one of my favourite TH-cam shows.
Babish?
I love when Chef John says: "That's just you cooking."
I’ll make it tomorrow
I tried it, it's good recipe but hardly "the greatest thing I ever ate".
This is charbage
On your intro and dont call me bro, always love to hear someone say that :3 Its not hard to ask folk to respect us
@@shaunhall284 So, i went ahead and finally looked... Your main comment doesnt exist, i think it got caught by automod for smth; it can be overzealous
I scrolled thru all the comments sorted by newest first; you dontve a main comment to go read
@@shaunhall284 No, i didnt, i literally cudnt find it xD
@@terencem8795 Theyre also a spammer
All hail to the bro
2:23 On the broiler, what brits wud call a grill, and it bein at the top of the oven... Mine's not!
I was so confused at first with this new oven the landlord had got bcuz first i cud only find one oven rack, and then second i cudnt figure out why the broiler didnt heat up....
And then i opened up the bottom of the oven and found the answer to both questions xD Its super frustratin havin to literally get on the ground to access the broiler; def wud not recommend 2/10 exp
Idk, maybe theres some cookin benefit to broiler bein at the bottom; it likely saves a bit of energy to not have to heat the whole oven as it broils food... but i cant imagine thats all that much; its probs slightly faster, but not worth it
Tho im also someone who needs an office chair in the kitchen to save enrgy, so gettin down on the floor sucks even more i feel. Even tho i dont mind floor time in my room lol
@@shaunhall284 Stop spammin that on every comment; and wtaf u mean get some help, what new lvl of harassment bot are you?
I do the same thing with Tamari. Yum.
Roasted cabbage of any sort is DELISH.
I always remember the nice Chef John's voice when I see someone cooking.
Toss it in the compost!? My word us kids use to fight over the core!
Time to put down the Kleenex and hand lotion.@@shaunhall284
“It’s very hard to remove honey from a salad.” 😂
Chef Bro
If you're going veggie? Please link to the original Cheff John!
dear friend. the other day i bought red cabbage that i wanted to pickle.... slice and pickle in a 50/50 vinegar water mix. do you fink rosting it just a wee bit before doing so will give a nice result? not charing as hard you did there. just the initial char.... you reckon that might give it something extra if pickled only for a few days? not weeks. or would it instantly overpower the taste.... the char taste that is?
Arranging that cut side up.
Cut side up... cut side up.
Yeah... I have a Chef John problem.
I’ve made it with roughly chopped walnuts.
If My mother was still alive, she'd be all over this!!!
Who’s going to chip in and get Chef John some new forks? 😆
April is coming I can see the fools, and the bunt of the joke. I mean sure add some mayo to your cab and carrot and you have coleslaw, bit of mean sauce, cheese sour cream on some hot potatoes! This salad would be amazing as a coleslaw, yeah eating it other than a side dish, yeah... ok
Sorry mean sauce is or was ment to be meat sauce, got to love auto correct and why not keep it as mean
Ugh,not gonna fly with my family.
I want to add toasted walnut pieces and figs to this.
@@shaunhall284 Huh?
@@shaunhall284 Why?
@@shaunhall284 I’m not going looking for your comment. You can say what you want to say, or not. I don’t care. Up to you.
@@shaunhall284 Apparently, you do or you wouldn’t be here. Your actions belie your words. Nice self own!
On a taco with that lamb… yum
@@shaunhall284 no, I don’t think I will