Charred red cabbage with spiced tomato relish [Gregory Gourdet] from Black Food: Stories, Art, and Recipes from Across the African Diaspora (page 279) by Bryant Terry

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Notes about this recipe

  • bernalgirl on March 15, 2022

    My sun dried tomatoes were very dried so the relish took longer than expected but the relish is wonderfully complex. I roast green cabbage wedges often but hadn’t cooked red cabbage this way. I prefer the green and will make again. Note that the relish makes a lot, even using it generously I have plenty left over. So far, it’s good on cheese toast and stirred into a bowl of quinoa and heirloom beans

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