Directions

Make the Adobo Marinade

1. Remove the seeds and stems from the pasilla and ancho chiles.

2. 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.

3. Submerge the toasted chiles in hot water and let them soak for 10 minutes, or until soft.

4. 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.

5. 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.

6. Add a small amount of the chile soaking water to help blend everything into a smooth paste. Blend until well combined.

7. Taste the sauce and adjust the seasoning to your preference, adding more salt, vinegar, or water to balance the spice, saltiness, and acidity.

Prepare the Cabbage

1. Cut the cabbage into wedges about 2 inches thick, keeping the core intact to help hold the wedges together during cooking.

2. 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.

Cook the Cabbage

1. Heat a little oil in a large pan over medium-high heat.

2. Sear the marinated cabbage wedges in the hot oil for about 3-4 minutes on each side, or until golden brown and caramelized.

3. 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.

4. Cover the pan and cook for an additional 5 minutes, or until the cabbage is tender but still holds its shape.

5. Remove the cabbage wedges from the pan and place them on a serving platter.

6. Drizzle with the pan juices, and garnish with chopped cilantro, a dollop of crema, and crumbled queso fresco.

7. Optionally, chop the cabbage into smaller pieces and serve in tacos with the same garnishes.