Carla Makes Charred Cabbage | Bon Appétit

[@shannitoburrito]

Here in 2019 looking for some OG bon appetit gang content 🤙🏻

[@flowerboy6968]

Shannon Wright same queen

[@hamcann0n680]

here in 2020

[@SanskarWagley]

2021!

[@moxamoon5791]

2022!!

[@slizzynguyenner6442]

2023

[@arunbose103]

Has no one here eaten a brussel sprout? I cook my brussel sprouts like this all the time (half em and char the bottom) it carmelizes and gets crispy it's hella good. This is basically the same.

[@---iv5gj]

yea you have no concept of physics and heat transfer. your beloved brussel sprouts are small enough to be cooked evenly using this method, while the cabbage's surface will be burnt to a crisp without the inside being cooked, and the favouring cannot reach the inside of the cabbage either.

[@tissuepaper9962]

- - That's why she used a medium heat and cooked for fifteen minutes. Brussels sprouts take closer to five minutes on high heat to do the same thing. The three Ts of cooking are time temperature and technique. Don't forget the first two when critiquing the third.

[@---iv5gj]

TissuePaper mate did you even read my comment? Heat transfer IS time, temperature dependant. you throw these words around yet you don't seem to grasp the concept of it.

[@rlwalker2]

Yup - I do the same and also add some beef broth.

[@rylingauvin8172]

Arun Bose I do too. I love them so much 😩😊

[@jheckie14]

I often return to this comment section whenever I need a good laugh. You guys are so pure.

[@stillhuntre55]

i love how dolled up they all are in these older videos - then they figured out we love them just as they are at work. :) No need to dress up, we're all family here.

[@nfvjgrofgjvoldlkgvlo]

nothing wrong with making an effort either.

[@vincej2488]

Everyone's talking about how burnt it is and I'm just here trying to figure out what the hell is an 1:28

[@thedoogs674]

This is what happens when you try to stabilize a shot in after effects/premiere but the program doesn't accept the shot.... And it is the reason you ALWAYS check your export after editing....

[@noshow]

Seriously.

[@teenanguyen217]

how unprpofessional

[@LinkEX]

Lmao, what a clumsy blunder. Someone needs to step up their quality assurance. Your delivery made it even more hilarious, thanks.

[@LinkEX]

On second thought, wait a moment. Could this be an intentional joke, considering this is an Aprils Fools video?

[@TheWhiteleather]

This girl is simply the loveliest cooking presenter on KZbin. I trust her implicitly in her techniques...but most often just come to see her and hear her voice. She does a scallops preparation where she mimics the speech patter of her kids....lord that was wonderful. This vid is new to me and she looks fantastic! Landed here looking for an Asian spring cabbage prep with pepper oil that I can no longer find. I am glad I did.

[@candacecuthbert9780]

I tried this the other day with a red cabbage, and let me tell you... it was fantastic! It's the only way I'll cook it from now on

[@Desi-qw9fc]

"If your butter is starting to burn, adding fresh butter will bring it back from the brink." This is so good :'D

[@Lisa-lisa-lisa-lisa1]

1:27 is hilarious!!!!! 😂😂😂😂

[@NarcissistMargarine]

It would appear the frame was not analyzed for stabilization. You should try clicking Analyze. I hear it's a technique pro chefs use but rarely get right.

[@wellsparker]

Just did it. Awesome! Not a cabbage fan. Butter fan. Keto lifestyle. Used five spice instead. LOVED IT! Super filling. Retains heat for a very long time so let stand before eating.

[@evesgirls4897]

Just slice it and fry in oil til it gets a scorch then simmer in butter, or a little water or veggie stock and the flavors you want til desired softness. Much easier we do it often.

[@alkatraz706]

It gave me the courage to burn the whole kitchen down

[@annother3350]

But the flavour you imparted...

[@MrDaraghkinch]

This is deceptively complex. SWEET caramelized vegetable sugars + BITTER char + SALT + SOUR vinegar + UMAMI kombu + ARMOMATIC basil + plenty of butter FAT. ...Symphony, or cacophony?

[@MrSasyB]

I made it and I can tell you it's delicious

[@Rafick203]

I did it, however using that technique it stil does not cook the cabbage all the way through, which is not a big deal. Ideally I will simply this recipe by cooking in a cast Iron for just five minutes to get the charting, another 5 for the basting then throw it in a 350F oven for 25 minutes and the cabbage is cooked.

[@jasonhu1997]

Well someone messed up in premiere pro.

[@tom_something]

What foodies do: try new things that seem like they would be strange. What non-foodies do: criticize and dislike a recipe without trying it because it seems like it would be strange.

[@rfldss89]

i get your point, but most people have experienced burnt food and didn't enjoy it (understandably so).

[@jordanbridges]

Pretty much. brussel sprouts benefit the same way using the same method. I wouldnt call it foodies, more like gastro-adventurers.

[@tom_something]

Notice that she takes of the most scorched parts. This isn't exactly charcoal on a plate.

[@DaniloRiffo]

uhm... she didn't. She only took off a leaf that went too dry. All the charcoal is still there. I make cabbage stirfries caramelizing it to a brown color ant it's amazing. Don't get how the charred cabbage bitterness and astringency will benefit it at all. Just cut it in quarters instead of halves, fry all 3 surfaces until golden brown under high heat and profit... no need to add cancerous charcoal to it.

[@zachwilson3769]

How does no one see that this is an April Fools video?

[@sheilasanderson9681]

Bubble and squeak has been made for decades. Using left over mashed potatoes and leafy greens from the day before, they are mixed together and fried in patties. The wonderful flavour comes from the browned potato but also from the little bits of charred greens in the crust. Eaten for breakfast with bacon and best cooked in the bacon fat. Yum.

[@Yerfdog1]

To answer everyone's question. You need to analyze the frame in Adobe Premiere. The warp stabilizer effect helps to stabilize the motion in a clip. In the timeline, click on the clip, go to effect controls panel, locate the Warp Stabilizer effect and click on the analyze button. All set! It's okay, we all make mistakes! I know I do! All that matters is that we learn from them. Keep up the delicious content, Bon Appétit.

[@user-hj3sj2bc1r]

I love to add some butter to my butter and especially when it’s burnt I just add butter to the burnt butter to just add a lovely butter flavour... butter.

[@wanaan]

Do it like the TRUE original recipe and dunk some fish sauce in it. A lot of westerners find its smell really gross (it's kinda anchovy-like), but I guarantee that if you do it just right, it's way richer and deeper than Konbu could ever be.

[@gunhedd5375]

Savin Wangtal • Sounds good, but that's a completely different dish.

[@DaniloRiffo]

also, if you use fish sauce, cut down on the salt... and both konbu and fishsauce have strong umami compounds, so it's just a matter of preference. I bet your "original" recipe also doesn't call for basil

[@musicspeakstoashley]

we westerners know what fish sauce is lol we cook more then you know . we are a melting pot

[@supergeek1418]

"it's kinda anchovy-like" mostly because it's generally made from anchovies! -\_O_/-

[@no_wrong_notes]

fish sauce smells like raw butthole...butt it's delicious.

[@lanchile1483]

yall are hating. this is just a giant brussel sprout SO cabbages are GREAT to char, steam and boil. they're so versatile!

[@thornhill18]

Tried this out and it definitely doesn't cook through in the time mentioned. After 15 minutes, all but bottom was raw. Another 20 minutes butter basting with kombu and it was still 2/3 raw. This might turn out better if the cabbage was steamed or microwaved first and then fried.

[@overseastom]

The pan being used is important too - cast iron, like Carla is using here, has a higher thermal mass & conductivity than, say, stainless steel, meaning it'll project the heat higher into the ingredients you're cooking. If you had poor results with getting it cooked through, then you could try cutting "steaks" of cabbage, instead of using a quarter of a head of it.

[@wahyuramadhandi3215]

i deep fried my cabbage on a daily basis,it's surprisingly good,the sweetness of the cabbage,and bitterness from the brown,fried part are complementing each others.

[@MetalMatt93]

Daily?

[@johnwright2911]

Are you still alive?

[@danielthomasphipps6180]

There's a fine line between charred and burnt I think. But y'all should still give this a shot! If you're into spicy, different flavs, I think you'd dig some char/burn!

[@itsgonnabeanaurfromme]

There isn't. Char literally means to turn into something like charcoal

[@danielthomasphipps6180]

@@itsgonnabeanaurfromme I think you'd dig the flavor!

[@ahitra]

Whats for supper? Burnt cabbage cooked in burnt butter!

[@tonijackson6529]

LOL

[@yodaydyxz1752]

Ahitra De white peoples food

[@armouredoutlaw1537]

Yoda Ydyxz yea we would appreciate it if you didn't appropriate our food culture

[@ToadyMcgee]

It's good though

[@blueberryblablabla86]

+Yoda Ydyxz Just like how the internet is the white people's invention?

[@tasmaniandevil6750]

I’ve always loved slightly burnt foods. I used to love the biscuits my mom made that she thought got too dark on the bottom, so I would take those ones. Another is cinnamon toast with slightly burnt toast.

[@JustinZamora]

I love char.

[@LaurentIpsum]

This is real. Other sites have raved about it within a span of a year of each other. Granted this made the boom happen online, but this as a successful recipe has been corroborated by multiple sources. It's not a joke.

[@stanislav3114]

So much confidence while showing a disastrous or sub-optimal result, bravo

[@Hacks4FPS]

Cook like a pro! Step 1: burn your food

[@kevinjames9926]

Step 2: add butter....then add more butter.

[@DaniloRiffo]

... when the firstly added butter burns. Then add some more

[@clauderodrigue6461]

Step 2: burn butter a dumb it on the cabbage Step 3 : burn seaweed to the bottom of your pan

[@supergeek1418]

Just as there's a *BIG* difference between "blackened" Cajun food and "burned" Cajun food, there's a big difference between "charred" vegetables, and "burned" vegetables. Most fruits and vegetables contain a fair amount of sugar. This sugar caramelizes, and imparts a nutty caramel flavor. Burned gives you astringent and bitter flavors. It may be a fine line between the two, but it definitely is still there.

[@parkchimmin7913]

Yannick Tsk, tsk, tsk. We *char* it silly! Charring is fancy shmancy way of saying “I burnt the food, but I won’t admit it. I know some people like burnt marshmallows, who’s to say they like burnt food as well?”

[@twin3290]

I love this recipe, tried. It with cauliflower worked great

[@cookedcode]

Carla's lovely.

[@okthen5532]

Gordon Ramsey: " WHEN WILL YOU LEARN, THAT YOUR ACTIONS HAVE CONSEQUENCES!!"

[@andreamorales8129]

This is sooo good! You should try it! I loved it

[@AldenRogers]

I just tried this. I didn't cook it long enough overall, and used garlic instead of kelp, but I got a good idea of how it would be when cooked all the way through. Seemed rather tasty, not even done right.

[@cottemann]

My rabbit will love this

[@MrJorggi]

In catalonia there is a plate called "escalivada" that consists in burning your veggies like red pepper, onion, garlic, and eggplant an then removing the burn skin, so we could cut the burn part and it problably would taste ok the non-burnt part

[@Jacklynofalltrades]

yes my mom used to make it all the time! Delicious!!! She called it "cooked salad"

[@jjfaceplant]

I love how she can keep such a straight face through all this

[@JCAMason]

its amazing how U.S. americas kitchen sees something old from other countries, and make it a trend. some people might get very upset about them for taking it sometimes to be their invention or smth like that but in my mind its re-giving people things that are cool but not popular anymore, making it popular again!

[@JCAMason]

btw my grandma does eat charred cabbage like since her youth in the time after the second world war.

[@MrDaraghkinch]

I don't know how the cabbage could be tender throughout; spooning hot butter won't cook through all those layers. I'd cover in foil and put the pan in the oven for 30 minutes or so, basting a few times. Also, that burning cabbage over a constant high heat for 20+ minutes is going to fill your house with acrid smoke.

[@ProfGoodlife]

This looks like when my 4 year old is proudly making dinner

[@RaulVazquez-dh7sz]

I used to do something similar with romaine hearts, but I would top it frozen/slushy red wine vinegar. Can't wait to try this!

[@EJRhees]

That looks FANTASTIC!

[@tupacsnotdead]

Carla charred my heart 💓

[@buddhathegod]

holy crap this seems delicious, it sounds like it has just the type of texture and flavours I love

[@jerome2755]

I thought I was the only one who loves a good borderline burnt cabbage in butter

[@rushfudge62]

3:40 Yes Carla I can't wait to burn my kitchen too

[@thewhoopimen]

Charring vegetables before stir frying is really common in China. It imparts a nice smoky flavor to food.

[@Woodshadow]

yeahhhh I don't know about that

[@susiefennhaven339]

Success! I tried this tonight. Excellent. Thank you for inspiring me!

[@JbK856]

Not gonna lie, I wasn't about it at first, but then you had me with the butter. I'm gonna try this one day. Plus, the leaves in between the layers would probably look really cool with that one squash recipe on this channel. Maybe for Thanksgiving?

[@SeekerKC]

I didn't think I could love cabbage any more than I already do! If only it wasn't spaghetti night (a.k.a my husband's night to cook)!

[@fillstar84]

I tried this tonight. I no longer have a kitchen.

[@Jordymonn]

Sound good, like charred Brussels sprouts

[@mdogzino]

I'm halfway through the video just a quick question why use brown butter and not regular butter when you just going to burn it anyways what difference does it make?

[@graceli534]

this looks so good

[@nchoi01]

Is there a corresponding recipe? If so, I'd like to see that link.

[@thebarbacoaboyz5419]

Aaaaamazine! Im definitely going to try this. Thanks

[@berylrosenberg704]

Burning with butter is easy tasty. Give us a non-dairy sub for that which isn't margarine and that would be usable for many more of us!

[@tissuepaper9962]

Beryl Rosenberg Coconut oil, Lard, Vegetable shortening, Literally any other cooking fat with some flavor. Probably olive oil would work well for the basting if you turned the heat way down, but the charring needs to be done in a high temp neutral oil.

[@shlomovenezia101]

Great idea, less carcinogens

[@cozyvamp]

I charred some asparagus under the broiler because I wasn't paying attention. I almost pitched it but then decided to give it a taste. It was good. Better than good. I have to really force myself not to burn all my asparagus now. Who knew?

[@semco72057]

That is looking bad, but taste so good. I might try it myself at home and see how it tastes.

[@fizban7]

1:29 Frame not analysed for stabilization? C'mon guy do some QC this is a rookie mistake!

[@RyanCreatesThings]

Reminds me of the way I make Brussels sprouts, which are actually the same plant.

[@StarvingSound]

I wonder if you can make it into kimchi after you char it and if it'll make it taste an different.

[@iankrasnow5383]

I think it would be a better idea to cook fermented kimchi than to cook it before fermenting it.

[@StarvingSound]

Ian Krasnow Maybe but I think the results would be different. I mean I put it in soup. It'd be impossible to char it afterwards.

[@flikkie72]

Can I use a nut butter for the basting part as well?

[@potatocorners]

Yum!

[@seraph8672]

The piece she threw away looked like it was the most delicious part!! D':

[@wellsparker]

Added a touch of stevia with Lou Han. Took it to another level. Super hot after 10 mins.

[@leonelcano1139]

They deleted all the Gordon Ramsey's comments :( btw, YOU DON'T GRILL YOUR F*CKING SALAD.

[@BrazillianFOsho]

he was ignorant for saying that. Just because it hasnt been done before doesnt mean its shit. Thats how you get in the way of innovation

[@michaeltang3333]

Gordon ramsay has grilled lettuce recipes. he just says shit like that for tv

[@CartoonKidOLLY]

Wow!!! Looks great!

[@p.sheffield]

I would recommend not even using warp stabilizer for that one - with a loose camera feel, having artificial stabilization might seem less natural for that shot

[@nonchalant5315]

I wonder if the Chef judges from Chopped would like this if it was served to them during an ep

[@jiashenglee]

it's April Fool. Don't try this at home

[@No-hf1xq]

Oh god I totally fell for it. I was expecting it to become more ridiculous if it were a joke.

[@bossbaby7068]

Ah yes march 30th april fools day

[@lordgarion514]

@@No-hf1xq You didn't fall for anything. He's an idiot. You can Google blackened cabbage if you wish to verify. But it's a real recipe, and it looks awesome.

[@qwertyuiopasdfghjklzxcvbnm9642]

Can somebody who has actually tried this recipe describe the flavour and texture of it?

[@emyemyemyyyy]

qwertyuiopasdfghjklzxcvbnm cabbage, burn, butter

[@dee_lulu]

I actually had it in a restaurant along with a caldereta sausage. It was gooooooood.

[@yas7689]

In Indonesia, java at least, it's common to deep-fry cabbage to eat alongside with chicken or catfish. It taste great

[@vantablack2847]

it was deep fried, not freaking burnt

[@laurents1906]

Yasin Abdillah not like this.... This is april fool joke......

[@L1LL38R0R]

Great!

[@dayvie9517]

Looks delicous!

[@jprice_]

It's fucking RAW!!

[@musingsofajay387]

LOL ramsay lost his shit when one chef served him grilled ceasar salad remember

[@dralissa123]

She looks pretty

[@Vstrum]

Is this the Earliest vid of a current bon Appétit employee?

[@herpsenderpsen]

This is an april fool's joke right?

[@Woodshadow]

is it??? it is hard to tell when they post the day before.

[@user-pq3v2yw3v]

The sweetness of charcoal.

[@czarpeppers6250]

It isn't, just Google charred cabbage. Actually sounds pretty good... although I would want to have something with it. Maybe put it in a sandwich or something.

[@janner2006]

@@user-pq3v2yw3v Are you one of those people that think grill marks are a sign of burning? Because it's not burnt. Cabbage is low on sugar so it can go really far in terms of caramelization before it actually burns and becomes acrid unlike something that's high in sugar like a carrot. Ever had a charred brussel sprout before? Does that taste like charcoal to you?

[@user-pq3v2yw3v]

@@janner2006 Caramelization is not burning. Black is acrid. I roast slices of cabbage that browns, (maillard reaction) and becomes sweet. This is visually unpalatable. I'll eat slightly tinged roasted items, but this is over the top. It clearly hasn't become a sensation. Enjoy it if you will. Would you serve this to friends (or customers?)

[@andreaomy4221]

I don’t eat seaweed, what can I use instead?

[@halftuck]

CARLA I WANT TO DISAGREE SO BAD AND HATE THE CABBAGE BUT I LOVE AND TRUST YOU

[@mason8140]

american chefs are the apple of the food community

[@tissuepaper9962]

Bo8ii Man The chef who created this recipe is European numbnuts

[@DanDan-fw6we]

people are shocked by charred cabbage yet here we have indonesians deep frying cabbages in gallons of oil

[@caminhantesolitario]

Really nice!

[@marlenedietrich2468]

why are everyone so worried about the burning when it looks delicious as hell

[@tasabihelamir9765]

2020 April 10 corona

[@teresango2706]

I thought this was supposed to be for health benefits but I realize this is just for flavor when she brought out the butter

[@DavidFSloneEsq]

I'm no vegetarian, but this looks amazing!

[@anitagomez9100]

It does look really good I want to try the cabbage but that being said when I do this to broccoli I do get tired of that taste and have to go back to blanching them again

[@pccalcio]

so wait, this was an April fools video ?

[@TheEighthDay0]

She said "grape seed oil" lol

[@on_certainty]

so it's like halved brussel sprouts done well

[@dogscott7881]

Charred cabbage and Brussels sprouts are fantastic. But I don't expect all the Taco Bell eaters in the comments to know that.

[@anthonystrazza]

I have not tried this recipe, but I'm just trying to sort out how eating food burnt to the point of forming a carbon layer can possibly taste good.

[@VR-ef2xi]

Can y’all film this again (for obvious reasons).

[@bootnreboot7456]

so charred is the gourmet way of saying burnt?

[@andrew2lu]

nah it's pretty much the same. "blackened" is the *real* gourmet to say burnt

[@YewOw]

Not the same: You're still good to go if you suffer from 3rd degree burns, but if you're charred - you're screwed.

[@T2uyu]

I think *caramelized* is the only delicate way to say in cooking industry

[@Nabbehh]

TheCommieBoy caramelized usually implies the darkening of sugar though. Unless you consider the small amount of sugar in cabbage, it’s mostly the plant material turning dark.

[@LaurentIpsum]

It's a controlled burning.

[@DasSchwarzeKorsett]

A) People char brussel sprouts all the time, and it's really not that different and B) This cost 2$ to make and they probably sell if for 30$ at a 5-star

[@MsJavaWolf]

There are no 5 stars.