This method is inspired by my outdoor pizza oven, where intense heat creates beautiful vegetable caramelization. Here, the cabbage roasts on a baking sheet in a scorching-hot oven, allowing it to caramelize while the moisture it releases keeps it from drying out. The vinaigrette—a balance of sweet, sour, and savory flavors—delivers the signature tingling sensation of Sichuan peppercorns in two forms: toasted and crushed peppercorns and their infused oil. Serve this as a side with rice, a vegetable curry, or a meat dish.
This recipe is available to paid subscribers of my newsletter, The Flavor Files.
