Malfuf (Grilled Cabbage)
Barbecues, like the ones usually held all over Israel on Independence Day, are a nightmare for vegetarians, but they don’t have to be. A few cuts, a generous butter or oil bath, coarse salt and some time over the flames transforms the humble cabbage (malfuf in Arabic) into a tender, caramelized delight. You may want to make a double (or triple) recipe—for the meat eaters, too.
- 1 conehead or regular cabbage
- 3½ tablespoons butter plus 2 tablespoons olive oil (or vegan/pareve version: omit butter and use ¼ cup olive oil in total)
- 1 teaspoon sea salt or kosher salt
- ¼ teaspoon freshly ground black pepper
- Optional: 1 teaspoon sugar and a sprig thyme
- Cut cabbage lengthwise in half, but only about halfway down, keeping it attached at the bottom. Then make another cut the same way, as if you were cutting it into quarters, but not all the way through. Spread butter or drizzle olive oil in the middle and between the leaves, then sprinkle with salt and pepper (and sugar and thyme, if using). Wrap cabbage in parchment paper and then in aluminum foil, tightening and sealing it well. Put it on the grill, off to the side, not in over the direct heat, for about 1½ hours or until soft when poked with a skewer. Remove from heat and unwrap carefully (it will release very hot steam). Taste and season with salt, if needed.
- Recipe translated by Merav Levkowitz.