…Yes, it tastes like pure heaven.

Consider this the ultimate ugly-delicious dish.

“Charred Cabbage with Miso and Lime” is by Portland, OR chef Jenn Louis. It’s from her cookbook, “The Book of Greens: A Cook’s Compendium of 40 Varieties, from Arugula to Watercress, with More Than 175 Recipes” (Ten Speed Press, 2017).

I love deeply charred cabbage because hitting it with fierce heat brings out its inherent sweetness as it caramelizes.

As such, I’m always looking for new ways to flavor it. This one especially appealed at this time because all it takes is red miso, butter, and lime — all of which I had handy already, which is no small miracle these days.

This recipe was originally intended for one green cabbage, cut into 8 wedges, and cooked in two pans. I actually used an arrowhead cabbage, an heirloom variety, that’s indeed shaped like a pointy arrowhead or cone. Grown by Pescadero’s Fifth Crow Farm, it tastes like green cabbage, but is just a tad sweeter.

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