Charred Cabbage with Mushroom Butter

Prep the cabbage: Remove the outer leaves of 1 green cabbage and cut it into quarters.

Cook the cabbage: Heat a cast-iron skillet over medium-high heat. Add 1 tablespoon neutral oil and the 4 wedges of cabbage. Cook the cabbage undisturbed until very dark on one side, darker than you think is normal or right, about 10 minutes.

Assemble the cabbage: Next, you will be doing a very cheffy thing here, called butter basting. Turn the heat down to medium-low and add the butter to the pan with the cabbage. Once it starts getting a little foamy, tilt the pan toward you a bit, and use a spoon to baste the butter over each cabbage wedge at its thickest part. Do this for about 30 seconds to a minute, then take a little break, and do it again a few more times. If the butter starts to get too dark, add another little knob. It’s a little bit hard to test the cabbage for doneness with certainty, but a skewer should be able to be inserted deep into the cabbage fairly easily. Add 1 tablespoon mushroom powder to the butter, swirl it all around, and baste the cabbage wedges one more time.

Serve the cabbage: Carefully remove the cabbage from the pan, cut it into smaller pieces if desired, and drench with any butter left in the pan. Shake a little vinegar over the top and sprinkle with flaky salt.