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Cook the tomato sauce, covered, for about twenty minutes.

Packed with a variety of textures, this stunning vegetarian dish pairs juicy seared cabbage steaks with creamy, sweetened labneh and smoky chile crisp.The cabbage is marinated in a bright Champagne vinegar brine before being steamed until tender and then seared and roasted to pick up a golden brown, caramelized crust.

Look for cabbages that are heavy for their size and have tightly wrapped green leaves..The cumin and caraway seeds in the chile crisp provide a warm nuttiness and hint of citrus to play off dried chiles in the spice-infused oil.The Chile Crisp recipe will yield more than you need for the cabbage — keep a jar in the fridge for spooning over vegetables, fried eggs, or even vanilla ice cream.

(You can find the urfa biber for the chile crisp online at burlapandbarrel).Caraway-chile crisp may be stored in an airtight container in the refrigerator for up to 3 months.

Cabbage can be marinated up to 24 hours in advance.. Save.Greg Dupree / Food Styling by Kelsey Moylan / Prop Styling by Josh Hoggle.

Whether you’re cooking over.Take one of those away, and you're not really eating at all..

When I got to Bali, an island east of Java that is primarily Hindu, the sambal took a turn for the piquant.Bali's signature is.

, an uncooked almost-slaw of chiles, shallots, makrut lime or Key lime juice, and coconut oil, often mixed by hand.It's hot, slightly crunchy, tart, rich, and an ideal base for other ingredients, which, depending on the cook's preference, might include terasi, lemongrass, or (my favorite) sweet and floral torch ginger buds.