Charred Cabbage with Yogurt Sauce

Finished with a hit of Firecracker Farm Three Kings Hot Salt, this dish is the perfect side or a standout star on your plate.

Prep & Cook Time:

Prep Time: 5-10 minutes
Cook Time: 15 minutes
Total Time: 20-25 minutes

Ingredients

For the Charred Cabbage:

• 1 medium head of cabbage (green or red)
• 2 tablespoons olive oil, ghee, or butter
• Firecracker Farm Three Kings Hot Salt (to taste)
• 1 teaspoon smoked paprika (optional)
• ½ teaspoon cumin (optional)

For the Yogurt Sauce:

• 1 cup plain Greek yogurt (or preferred yogurt)
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 1 small garlic clove, minced (Japanese pickled garlic adds a unique touch!)
• 1 teaspoon honey or maple syrup (optional)
• Snake Eater Firecracker Farm Salt & freshly ground black pepper, to taste
• Fresh herbs (cilantro, mint, or parsley) for garnish (optional, but highly recommended!)

Instructions

1. Prepare the Cabbage:

Cut the cabbage into 1-inch thick wedges or slices, keeping the core intact to hold the pieces together. (If you remove the core, handle carefully to prevent separation.)

2. Char the Cabbage:

Heat 2 tablespoons of olive oil, ghee, or butter in a large sauté pan over medium-high heat.
Add the cabbage slices cut-side down, making sure not to overcrowd the pan.
Let the cabbage cook 5-7 minutes per side, until deeply charred but still tender. Adjust the heat if needed to prevent burning.
Season with Three Kings Hot Salt, smoked paprika, cumin, and black pepper to taste.
Flip and continue charring on all sides, then remove from heat and set aside.

3. Make the Yogurt Sauce:

While the cabbage is cooking, whisk together Greek yogurt, lemon juice, olive oil, minced garlic, honey (if using), and a pinch of Snake Eater Salt & pepper in a small bowl.
Taste and adjust seasonings—add more lemon for acidity or honey for sweetness, depending on your preference.

4. Serve & Enjoy:

Spread or dollop the yogurt sauce onto a serving plate.
Arrange the charred cabbage wedges on top or alongside.
Finish with a few grinds of Snake Eater Salt and sprinkle with fresh herbs for a pop of color and flavor.
🔥 Pro Tip: This dish pairs beautifully with grilled meats, roasted vegetables, or even on its own as a bold, flavor-packed vegetarian option!

Enjoy!

About the Author Dave Sands

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Dave brings his passion for food and culinary experience as host of The Food Origins Podcast (Listen on Spotify or Apple Podcast - Also on 17 other listening platforms including Google, Stitcher and many others.)

Dave was born and raised in San Francisco, CA. Growing up Japanese and Caucasian , Dave was exposed to many cultures and cuisines immediately. Watching and learning from his late Mother set the seeds of his pure joy of cooking. As a graduate of the City College of San Francisco’s Hotel & Restaurant program, Dave cooked professionally all over the San Francisco Bay Area for five years working in numerous restaurants, catering and corporate food services. With some unfortunate burn out, Dave went on work as a service advisor for a high end car dealer. While working there, he transitioned to one of his dream jobs as a San Francisco Police Officer. After 15 years in Law Enforcement, injuries caused Dave to retire. Cooking became my therapy after my Mother passed away. Dave always cooked throughout his careers, sharing many dishes to family , friends and coworkers. Dave has been fortunate to have met a wide range of people from many aspects of life and can’t wait share their food origin stories!

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