Roasted Cabbage and Capers salad

Roasted Cabbage — is this correct? Indeed, and it's delicious. Cabbage is one of those vegetables that reacts well to high heat. On top of its high tolerance for direct fire, it also becomes milder in flavor and sweeter than the raw version because the sugars in it come to life. There are many ways to char cabbage. The best way is probably on the grill, barbecuing it alongside all the other meat cuts. Another good version is searing it in a pan with butter. In this recipe I'll use a blowtorch and put some direct fire on it to get that smoky fire flavor. This is a great, refreshing salad that works as a starter or side dish for any meal. The roasted cabbage adds a burnt, fire-kissed flavor that pairs with a good vinaigrette and fresh herbs to really enhance the taste.

Roasted cabbage in a salad

This salad is all about smoky flavor — we want to get a campfire feeling to it. The second thing we want to bring is a fresh, lemony herb presence to kick up the smoky flavor and make it refreshing.

Roasted cabbage salad is made on the spot. I mean, roasting the cabbage is done ahead of dinner for time-related reasons, but the salad assembly is last minute — the lemon and herbs tend to make the cabbage go soggy, and we want it crusty and fresh.

The lemon dressing will bring the roasted cabbage to life. It's the kind of dressing you'll need to taste and adjust — it's got a strong, lemony flavor, so use as much as you need.

I'll admit I didn't pay much attention to cabbage in the past, but it's become a regular side dish salad for every barbecue at my house.