Charred Cabbage
Tamarind-Glazed Cabbage, Blistered Tomato Vinaigrette, Mustard Green Salsa Verde
Chef Chris Mendoza of Buddy | San Francisco, CA
Adapted by StarChefs | September 2026 | Photo: Alexander Zeren
INGREDIENTS
Tamarind Glaze:
2 cups tamarind purée
2 cups tamari
⅓ cup brown sugar
¼ cup sliced ginger
Blistered Tomatoes:
10 pounds cherry tomatoes
Olive oil
Kosher salt
Black pepper
Blistered Tomato Vinaigrette:
2½ cups olive oil
240 grams shallots, cut into rings
2 teaspoons crushed red pepper flakes
6 bay leaves
1 cup Sherry vinegar
Mustard Green Salsa Verde:
Yield: 2 quarts
90 grams chopped capers
70 grams chopped garlic
3 bunches mustard greens, stemmed, blanched, and chopped
2 bunches fresh parsley, leaves picked
90 grams miso paste
1½ cups olive oil
Zest and juice of 2 lemons
140 grams whole grain mustard
Kosher salt
Charred Cabbage:
1 head cabbage, quartered
Kosher salt
METHOD
For the Tamarind Glaze:
In a saucepan over medium heat, bring all ingredients and 4 cups water to a simmer. Cook until liquid is reduced by half. Strain through a fine-mesh sieve. Transfer to an airtight container and reserve.
For the Blistered Tomatoes:
Heat oven to 500°F. In a large mixing bowl, toss tomatoes with olive oil, salt, and pepper. Transfer to a parchment-lined sheet tray. Roast 15 minutes, or until skins are blistered and lightly charred. Set aside.
For the Blistered Tomato Vinaigrette:
In a large stockpot over medium heat, warm ½ cup oil. Add shallots, red pepper flakes, and bay leaves. Sweat until shallots are translucent. Add remaining oil and Blistered Tomatoes. Reduce heat and let simmer 20 minutes. Deglaze pot with vinegar. Remove from heat and let cool. Transfer to an airtight container and refrigerate.
For the Mustard Green Salsa Verde:
In a food processor, pulse capers and garlic until minced. Add mustard greens and parsley. Pulse until mixture reaches a paste-like consistency. Add miso paste, ½ cup olive oil, and lemon zest and juice. Mix until just combined. Transfer to a mixing bowl. Fold in mustard and remaining 1 cup olive oil. Season with salt. Transfer to an airtight container and refrigerate.
For the Charred Cabbage:
Heat oven to 350°F. Place cabbage, cut side up, on a sheet tray. Season with salt. Brush with desired amount Tamarind Glaze. Transfer to a hotel pan. Add 1-inch water to bottom of pan. Cover tightly with aluminum foil. Braise 50 minutes, or until cabbage is fork-tender. Let cool. In a sauté pan over high heat, sear cabbage on all sides until well caramelized. Set aside.
To Assemble and Serve:
Place Charred Cabbage on a serving plate. Drizzle with Tamarind Glaze. Spoon desired amount Blistered Tomato Vinaigrette and Mustard Green Salsa Verde over top.
