Succotash
Farideh Sadeghin
104 ratings with an average rating of 4 out of 5 stars
104
35 minutes
Hot Slaw, Mexican-Style
- Total Time
- 1 hour
- Rating
- Notes
- Read community notes
Advertisement
Ingredients
Yield:Serves 6-8
- 1small purple cabbage
- 1small green cabbage
- 1small bunch cilantro, the leaves cleaned and roughly chopped, approximately ½ cup
- 1cup crema, or to taste
- 1tablespoon freshly squeezed lime juice, or to taste
- 1tablespoon adobo from a can of chipotles en adobo, or hot pepper sauce to taste (optional)
- Kosher salt and freshly ground black pepper, to taste
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
60 calories; 6 grams fat; 3 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 1 gram protein; 93 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Make the crema the night before, or many nights before, the day you want to cook.
- Step 2
When you are ready to make the slaw, build a fire in your grill, leaving about ⅓ of grill free of coals, or set one burner of a gas grill to high. When the fire is ready, place the cabbages, whole, onto the fire or over the open burner, and allow them to roast in the heat of the open flames, turning them every few minutes and allowing them to rest occasionally on the cooler side of the grill, until they are blackened, blistered and a little soft to the touch, approximately 30 to 45 minutes. You are not looking to incinerate them so much as to cook them aggressively. You will discard most of the burned exterior.
- Step 3
Meanwhile, make the dressing. Whisk the cilantro into the crema in a bowl, and add the lime juice and, if you’re using, adobo or hot sauce to taste, along with a little salt and pepper.
- Step 4
When the cabbages are blackened and have softened to the point where you can insert a knife into each one fairly easily, remove them to a cutting board. Once they have cooled slightly, take off most of the blackened exterior leaves. Cut each cabbage in half, then use your knife to remove the cores. Slice the cabbage into thin strips, as for a coleslaw, and add them to a large serving bowl.
- Step 5
Apply about ½ a cup of the crema to the sliced cabbage, and toss to combine. Continue adding crema until you have enough to coat all the cabbage, then taste and adjust seasonings. (You can save the rest of the crema for another use, keeping it in a closed jar in the refrigerator.) Serve with grilled meats or alone.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
Eileen
"...until they look like something tragic and ruined." Cooking directions that have possible application elsewhere in ones life.
Neal
Is a grill required? Can I recreate this in a small Manhattan apartment?
Crystal
O,M,G, This is the rolls royce of slaws! The mother slaw of all time! I made the crema the night before, leaving it out and then popped into the fridge all day. Between the cream and sour cream and lime and smoky cabbage? Thot I'd died and you know what. My palate favors lime, so I added quite a bit more. The extreme char on the cabbage handled it well, with no loss to the base flavor of the crema. I am a cole slaw junkie, and this one is now near the top of the list for frequent rotation.
Camille Piper
I dry, grilled (in cast iron grill pan) angel hair slaw and red cabbage since small apartment did not allow BBQ. Tossed with cilantro, crema, lime juice, green verde sauce and ground pepper. My variation a hit for church pot luck !
Ronda
This is a delicious recipe, and I've found that it can be made in the middle of winter in the oven. I just cut the cabbage into a couple large pieces, put it in the oven under a medium broiler, and wait until it is blackened on the outside. Then I cut those parts off, cut up the cabbage and mix it with the lime juice, cilantro, adobo, and salt and pepper. For visual appeal, I like it better with the delicious crema drizzled over it at the end, instead of mixed with the slaw.
sj
I decided to make this as a last minute accompaniment for Carnitas that I made for a pot luck. Since I was so short on time, I used (GASP!) Bagged coleslaw mix and shredded purple cabbage. I spread half of each bag on a baking sheet and put under the broiler to let them char a little. Then mixed with the uncooked remainder, so it would still have crunch. The dressing is incredible! I can't wait to try this the intended way. Bottom line, I'd eat pencil shavings if they were in that dressing.
Mimi
I like to grill an oiled, quartered radicchio and serve it, dressed with a vinaigrette, over white beans and tuna (canned works fine--high-quality Italian canned is even better).
Barbara
Char/turn any veg over the gas stovetop burners.
Bonnie
Sliced cabbages in 1/2" slices. Brushed with oil and baked at 500°F for 15-20 minutes. Turned out great!
Judy
This sounds like the adult version of roasting marshmallows over the fire at summer camp. What fun. Can't wait to try this.
June
Delicious! Easy to char the (small) head of cabbage on the gas stove. Don't forget to dry roast a clove or 2 of garlic, threaded on a small skewer at the same time. I added some smoked paprika instead of chipotle, plus the garlic and some scallions. Maybe chipotle next time. Let the cabbage cool a bit, maybe,before adding the crema. So good!
KayVR
I'm thinking of trying this in the oven, the same way that I char an eggplant. Maybe add a spritz of liquid smoke.
bobbyfangirl
Really unique taste, delicious as a side dish with tacos. Everyone enjoyed it. Took the better part of an hour to cook. We didn't have chipotle but I would say it is a 100% necessary ingredient for the next time.
Sheila
While I very much liked the flavors of this recipe, I found the cabbage to be a bit soggy. Next time, I will either quarter the cabbage and grill the quarters, leaving them a bit more crisp, or sear the quarters in a cast iron pan per a Bittman recipe - a little bit of char, a little bit of crunch. I think this would be preferable to the somewhat steamed character of the cabbage when it's grilled whole.
Hilary
It should work on a gas burner, the way I do eggplant, peppers, and corn.
Bonnie
Sliced cabbages in 1/2" slices. Brushed with oil and baked at 500°F for 15-20 minutes. Turned out great!
sj
I decided to make this as a last minute accompaniment for Carnitas that I made for a pot luck. Since I was so short on time, I used (GASP!) Bagged coleslaw mix and shredded purple cabbage. I spread half of each bag on a baking sheet and put under the broiler to let them char a little. Then mixed with the uncooked remainder, so it would still have crunch. The dressing is incredible! I can't wait to try this the intended way. Bottom line, I'd eat pencil shavings if they were in that dressing.
Sheila Datt
If you're dairy-free, substituting full fat coconut milk for the crema works perfectly.
Carol C.
Question: I'd appreciate suggestions for using a non-dairy dressing instead of the crema. This looks like a great recipe, but I need to share it with someone who can't eat milk-based products (especially at this level). Thanks for any ideas.
Claire
Canned coconut milk or coconut cream or coconut yogurt would be my choice of substitutes. Melissa Clark's recipe for instant pot coconut yogurt would be amazing!
lynn rogers
vegan mayo ... especially the kind made with aquafaba which is the cooking liquid from garbanzo beans; it can be made from scratch (see recipe for vegan mayonnaise here on NYT Cooking) but can also be bought in stores like Whole Foods, on brand being Fabonnaise. Other kinds of vegan mayo could work. As could some vegan yogurts which would offer a bit of tang not unlike crema.
L. Amenope
Although I like cooked cabbage, I prefer my coleslaw cold and crisp. I have made coleslaw with cold shredded cabbage, minced fresh jalapeno and cilantro, lime juice, and salt. Sometimes, I add shredded carrot and minced scallions. I never thought about crema, and I will definitely try that on my slaw.
June
Delicious! Easy to char the (small) head of cabbage on the gas stove. Don't forget to dry roast a clove or 2 of garlic, threaded on a small skewer at the same time. I added some smoked paprika instead of chipotle, plus the garlic and some scallions. Maybe chipotle next time. Let the cabbage cool a bit, maybe,before adding the crema. So good!
Ronda
This is a delicious recipe, and I've found that it can be made in the middle of winter in the oven. I just cut the cabbage into a couple large pieces, put it in the oven under a medium broiler, and wait until it is blackened on the outside. Then I cut those parts off, cut up the cabbage and mix it with the lime juice, cilantro, adobo, and salt and pepper. For visual appeal, I like it better with the delicious crema drizzled over it at the end, instead of mixed with the slaw.
Crystal
O,M,G, This is the rolls royce of slaws! The mother slaw of all time! I made the crema the night before, leaving it out and then popped into the fridge all day. Between the cream and sour cream and lime and smoky cabbage? Thot I'd died and you know what. My palate favors lime, so I added quite a bit more. The extreme char on the cabbage handled it well, with no loss to the base flavor of the crema. I am a cole slaw junkie, and this one is now near the top of the list for frequent rotation.
Cat Findlater
a great new recipe for a Mexican-style hot slaw (above). I hope even if you're dealing with rain or howling winds, you'll give it a try real soon, perhaps as an accompaniment to carne asada or fish tacos. Those and the slaw would make for a pleasurable Sunday night meal.
dave beemon
Had great hopes for this one. In one word, tragic. Warm slaw with runny dressing just didn't hit it off with anyone at the table. I prefer my slaw cold and crisp, not luke-warm and soggy. Sorry. I love this cooking section but this gets my personal thumbs down. I've had charred Romaine with caesar dressing, which was outstanding, and the charred bits were left on. The inside was still crisp. That to me, is a better solution.
Sherry
You aren't missing it...there is a recipe for the crema but It wasn't linked on my iPhone screen version either, but I had read it in the print version that appeared in the Sunday magazine. It might be on the website...
Issassi
Dear Sam Sifton -
Your lifestyle is reflected in this dish, and your NYT column made me want to cook this - and at the only time I can ever remember without a grill! But I oven-roasted the cabbage, plus the green onions and 2 other veggies, and broiled the fish (tilapia) rubbed with evoo & jerk; and the crema w/ chipotle adobo - and made fish tacos that were out of this world. We might not picture a king eating tacos but these tacos are fit for a king. Thank you so much!! Julie Dalia
kimvanantwerp
We made this last night on our gas grill. The cabbage could have been more cooked, but no matter, it was really delicious with fish tacos!
I used Greek yogurt in place of crema, and added the zest of one lime just for fun. Thanks NYT!
Jonathan
That is a great idea using the yogurt! Did you add the lime and hot sauce to it?
kimvanantwerp
Yes! we used the lime and the hot sauce. I'm about to make it again--it's raining so I'll have to try one of the indoor variations.
Sheila
While I very much liked the flavors of this recipe, I found the cabbage to be a bit soggy. Next time, I will either quarter the cabbage and grill the quarters, leaving them a bit more crisp, or sear the quarters in a cast iron pan per a Bittman recipe - a little bit of char, a little bit of crunch. I think this would be preferable to the somewhat steamed character of the cabbage when it's grilled whole.
Ululani
Followed the recipe; it was delicious! Those who ate enchiladas loved it alongside. I could've left the purple cabbage on the grill longer since it is generally a little tougher than green, but it added a nice crunch. Next time, more adobo and cilantro for me, and the chipotle crema would be great with chips and veggies so I'll make extra. This held up well for next-day round two, reheated.
Private notes are only visible to you.
Advertisement
