Carla Makes Charred Cabbage | Bon Appétit 

Here in 2019 looking for some OG bon appetit gang content 🤙🏻

Has no one here eaten a brussel sprout? I cook my brussel sprouts like this all the time (half em and char the bottom) it carmelizes and gets crispy it's hella good. This is basically the same.

I often return to this comment section whenever I need a good laugh. You guys are so pure.

Everyone's talking about how burnt it is and I'm just here trying to figure out what the hell is an 1:28

"If your butter is starting to burn, adding fresh butter will bring it back from the brink." This is so good :'D

1:27 is hilarious!!!!! 😂😂😂😂

i love how dolled up they all are in these older videos - then they figured out we love them just as they are at work. :) No need to dress up, we're all family here.

It would appear the frame was not analyzed for stabilization. You should try clicking Analyze. I hear it's a technique pro chefs use but rarely get right.

Just tried making this Super tasty, surprisingly rich, and very sophisticated for a dinner party and so cheap and easy to make

Well someone messed up in premiere pro.

I tried this the other day with a red cabbage, and let me tell you... it was fantastic! It's the only way I'll cook it from now on

I did it, however using that technique it stil does not cook the cabbage all the way through, which is not a big deal. Ideally I will simply this recipe by cooking in a cast Iron for just five minutes to get the charting, another 5 for the basting then throw it in a 350F oven for 25 minutes and the cabbage is cooked.

This is sooo good! You should try it! I loved it

Just did it. Awesome! Not a cabbage fan. Butter fan. Keto lifestyle. Used five spice instead. LOVED IT! Super filling. Retains heat for a very long time so let stand before eating.

I love this recipe, tried. It with cauliflower worked great

It gave me the courage to burn the whole kitchen down

tip: use a small cabbage, mine was probably 1.5 times the size of hers and its did not cook through and it was hard to cut through

Tried this out and it definitely doesn't cook through in the time mentioned. After 15 minutes, all but bottom was raw. Another 20 minutes butter basting with kombu and it was still 2/3 raw. This might turn out better if the cabbage was steamed or microwaved first and then fried.

Aaaaamazine! Im definitely going to try this. Thanks

Success! I tried this tonight. Excellent. Thank you for inspiring me!

wonderful!

I used to do something similar with romaine hearts, but I would top it frozen/slushy red wine vinegar. Can't wait to try this!

That looks FANTASTIC!

I’ve always loved slightly burnt foods. I used to love the biscuits my mom made that she thought got too dark on the bottom, so I would take those ones. Another is cinnamon toast with slightly burnt toast.

holy crap this seems delicious, it sounds like it has just the type of texture and flavours I love

I love to add some butter to my butter and especially when it’s burnt I just add butter to the burnt butter to just add a lovely butter flavour... butter.

This girl is simply the loveliest cooking presenter on RU-vid. I trust her implicitly in her techniques...but most often just come to see her and hear her voice. She does a scallops preparation where she mimics the speech patter of her kids....lord that was wonderful. This vid is new to me and she looks fantastic! Landed here looking for an Asian spring cabbage prep with pepper oil that I can no longer find. I am glad I did.

Wow!!! Looks great!

Looks delicous!

Bubble and squeak has been made for decades. Using left over mashed potatoes and leafy greens from the day before, they are mixed together and fried in patties. The wonderful flavour comes from the browned potato but also from the little bits of charred greens in the crust. Eaten for breakfast with bacon and best cooked in the bacon fat. Yum.

Is there a corresponding recipe? If so, I'd like to see that link.

this looks so good

Gordon Ramsey: " WHEN WILL YOU LEARN, THAT YOUR ACTIONS HAVE CONSEQUENCES!!"

Can I use a nut butter for the basting part as well?

i deep fried my cabbage on a daily basis,it's surprisingly good,the sweetness of the cabbage,and bitterness from the brown,fried part are complementing each others.

I just tried this. I didn't cook it long enough overall, and used garlic instead of kelp, but I got a good idea of how it would be when cooked all the way through. Seemed rather tasty, not even done right.

Just slice it and fry in oil til it gets a scorch then simmer in butter, or a little water or veggie stock and the flavors you want til desired softness. Much easier we do it often.

I didn't think I could love cabbage any more than I already do! If only it wasn't spaghetti night (a.k.a my husband's night to cook)!

Carla charred my heart 💓

Great!

This is deceptively complex. SWEET caramelized vegetable sugars + BITTER char + SALT + SOUR vinegar + UMAMI kombu + ARMOMATIC basil + plenty of butter FAT. ...Symphony, or cacophony?

Really nice!

that looks really good actually.

I love char.

This looks like when my 4 year old is proudly making dinner

Not gonna lie, I wasn't about it at first, but then you had me with the butter. I'm gonna try this one day. Plus, the leaves in between the layers would probably look really cool with that one squash recipe on this channel. Maybe for Thanksgiving?

I wonder if you can make it into kimchi after you char it and if it'll make it taste an different.

Added a touch of stevia with Lou Han. Took it to another level. Super hot after 10 mins.

Reminds me of the way I make Brussels sprouts, which are actually the same plant.

There's a fine line between charred and burnt I think. But y'all should still give this a shot! If you're into spicy, different flavs, I think you'd dig some char/burn!

Do it like the TRUE original recipe and dunk some fish sauce in it. A lot of westerners find its smell really gross (it's kinda anchovy-like), but I guarantee that if you do it just right, it's way richer and deeper than Konbu could ever be.

It does look really good I want to try the cabbage but that being said when I do this to broccoli I do get tired of that taste and have to go back to blanching them again

yum

My rabbit will love this

Yum!

I'm no vegetarian, but this looks amazing!

so it's like halved brussel sprouts done well

3:40 Yes Carla I can't wait to burn my kitchen too

I'm reminded of that ryan reynolds gif confusedly mouthing "but why?"

Carla's lovely.

The piece she threw away looked like it was the most delicious part!! D':

To answer everyone's question. You need to analyze the frame in Adobe Premiere. The warp stabilizer effect helps to stabilize the motion in a clip. In the timeline, click on the clip, go to effect controls panel, locate the Warp Stabilizer effect and click on the analyze button. All set! It's okay, we all make mistakes! I know I do! All that matters is that we learn from them. Keep up the delicious content, Bon Appétit.

I'm halfway through the video just a quick question why use brown butter and not regular butter when you just going to burn it anyways what difference does it make?

That is looking bad, but taste so good. I might try it myself at home and see how it tastes.

Very nice 👍🏻

I thought I was the only one who loves a good borderline burnt cabbage in butter

I thought this was supposed to be for health benefits but I realize this is just for flavor when she brought out the butter

I wonder if the Chef judges from Chopped would like this if it was served to them during an ep

I don’t eat seaweed, what can I use instead?

can I use soybean oil?

did she say kombu pepper? like a seasoning version of kombu seaweed crumbled up?

I tried this tonight. I no longer have a kitchen.

In catalonia there is a plate called "escalivada" that consists in burning your veggies like red pepper, onion, garlic, and eggplant an then removing the burn skin, so we could cut the burn part and it problably would taste ok the non-burnt part

yum compost

Gordon Ramsey would love this

Sound good, like charred Brussels sprouts

Take a shot every time she says the word "tender"

I had a chunk of cabbage today that was sautéed and blsckened and I swear it had a wasabi -ish taste.

She said "grape seed oil" lol

Anyone tried? I’m really curious about the taste.

Am I really about to see a video on why should I be charing my cabbage.

Can somebody who has actually tried this recipe describe the flavour and texture of it?

its amazing how U.S. americas kitchen sees something old from other countries, and make it a trend. some people might get very upset about them for taking it sometimes to be their invention or smth like that but in my mind its re-giving people things that are cool but not popular anymore, making it popular again!

seaweed and basil?

imagine paying for that lmao

Can y’all film this again (for obvious reasons).

yall are hating. this is just a giant brussel sprout SO cabbages are GREAT to char, steam and boil. they're so versatile!

This is real. Other sites have raved about it within a span of a year of each other. Granted this made the boom happen online, but this as a successful recipe has been corroborated by multiple sources. It's not a joke.

Holy c rap i didnt even notice the frame not analyzed thing across the screen until i read comments :O

Whats for supper? Burnt cabbage cooked in burnt butter!

I have not tried this recipe, but I'm just trying to sort out how eating food burnt to the point of forming a carbon layer can possibly taste good.

thisss is pretty wierd, but id still try it i suppose.

Great idea, less carcinogens

I don't know how the cabbage could be tender throughout; spooning hot butter won't cook through all those layers. I'd cover in foil and put the pan in the oven for 30 minutes or so, basting a few times. Also, that burning cabbage over a constant high heat for 20+ minutes is going to fill your house with acrid smoke.

1:29 Frame not analysed for stabilization? C'mon guy do some QC this is a rookie mistake!

Charring vegetables before stir frying is really common in China. It imparts a nice smoky flavor to food.

what about washing the cabbage?

I love how she can keep such a straight face through all this

Just how I like roasted Brussel sprouts.

2020 April 10 corona