Give Cabbage the Adobada Treatment

November 18, 2024

Vegetarians sometimes get the short end of the stick for holiday meals, so for this year's Thanksgiving, we're taking something simple (the humble cabbage) and treating it with as much tender loving care as we would our favorite cut of meat. You'll start by rubbing thick wedges of cabbage with an adobo sauce made with chiles, aromatics, and vinegar before searing them until each side gets nice and charred. Next, braise the wedges in stock until they become sweet and fall-apart tender; the liquid in the pot becomes a rich pan sauce to drizzle over the cabbage along with queso and crema. Dive in it with a fork or tuck slices into tacos. It's up to you whether you decide to share with the turkey-eaters!

Cabbage Adobada (Braised Adobo Cabbage)

Masienda Team

Ingredients

3 dried pasilla chiles
3 dried ancho chiles
½ onion, peeled
2 garlic cloves
1 tsp dried oregano
2 bay leaves
1 tbsp salt
Splash of white vinegar
1 small head of green cabbage
Oil (for searing)
½ cup vegetable stock or water
Fresh cilantro, chopped (for garnish)
Crema (for garnish)
Queso fresco, crumbled (for garnish)

Directions

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Remove the seeds and stems from the pasilla and ancho chiles.
Toast the chiles on a comal or pan set to medium-high for 1-2 minutes, until their color deepens; do not allow them to burn.
Submerge the toasted chiles in hot water and let them soak for 10 minutes, or until soft.
While the chiles are soaking, toast the onion (cut in two, unpeeled) and the garlic cloves on the same pan still set to medium-high, turning until all sides are charred and softened, about 5 minutes.
Drain the chiles, reserving their soaking liquid. In a blender or food processor, combine the drained chiles, onion, garlic, oregano, bay leaves, salt, and a splash of white vinegar.
Add a small amount of the chile soaking water to help blend everything into a smooth paste. Blend until well combined.
Taste the sauce and adjust the seasoning to your preference, adding more salt, vinegar, or water to balance the spice, saltiness, and acidity.

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Cut the cabbage into wedges about 2 inches thick, keeping the core intact to help hold the wedges together during cooking.
Rub the adobo marinade generously over the cabbage wedges, making sure the marinade gets into all the crevices. (Reserve any leftover marinade for the cooking stage.) Let the cabbage marinate for at least 20 minutes, or refrigerate overnight for deeper flavor.

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Heat a little oil in a large pan over medium-high heat.
Sear the marinated cabbage wedges in the hot oil for about 3-4 minutes on each side, or until golden brown and caramelized.
Once the cabbage is nicely seared, add 1/2 cup vegetable stock or water to the pan, along with a bit more adobo sauce. Stir to coat the cabbage.
Cover the pan and cook for an additional 5 minutes, or until the cabbage is tender but still holds its shape.
Remove the cabbage wedges from the pan and place them on a serving platter.
Drizzle with the pan juices, and garnish with chopped cilantro, a dollop of crema, and crumbled queso fresco.
Optionally, chop the cabbage into smaller pieces and serve in tacos with the same garnishes.