Alice Zaslavsky’s satay-butter charred cabbage wedges with fragrant chicken mince – recipe

The cookbook author has a shortcut method for blanching vegetables that saves on time, equipment and water Check out more Alice Zaslavsky recipes I love a burnt brassica, and there’s no better flavour than the big mama herself: the cabbage.

Vegetables in the cruciferous family, like brussels sprouts, broccoli and cauliflower, have naturally bitter compounds. However, with concentrated heat, this bitterness is…