Crack That Cabbage Santenello's Snack

Springtime has arrived!

The freshly manicured trails are hustling and bustling with people fiending for a taste of the warmer weather. The soil is in prime time, and days are finally long enough to squeeze in that after-work ride. Nature is in full bloom, and the farmers’ market is fully stocked with a technicolor display of local veggies.

The temptation to splurge on freshly foraged morel mushrooms and $10 mini bunches of heirloom asparagus is strong. But do you really need the crème de la crème of vegetables to improve your riding and culinary endeavors? For this dish, I’m going to push back and say no! Like some undercover ripper in jeans who blows your downhill lap time by 5 seconds on a 2007 Transition PBR Bottlerocket, this humble cabbage recipe is affordable and lethal. With a little bit of deft technique, we can elevate this cruciferous veggie past the Asparagus Aristocracy.


• 1 head of cabbage
• 1 stick unsalted butter, soft
• 2 1/2 tablespoons black sesame seeds ground in a blender
• 1 jalapeño, small dice, leave in seeds for spice, cut seeds out for milder flavor
• 2 tablespoons maple syrup
• 1 lemon, zested and juiced
• 1 teaspoon cumin
• 1 teaspoon coriander
• Salt and pepper to taste

Also Needed

• Parchment paper, corn husks, or banana leaves for wrapping
• Butchers twine


1. Preheat oven to 400 F. Use convection if available.

2. Slice the cabbage almost all the way through in quarters, lengthwise, around an inch from the base of the stem.

3. Combine all other ingredients in the mixing bowl. Spoon mixture evenly into the cabbage, working it into the cuts you’ve made.

4. Wrap cabbage in parchment paper, corn husks, or banana leaves and tie it off with butcher's twine like you’re wrapping a present. Twine should hold cabbage and wrapper together.

5. Place on a sheet pan and roast in the oven for 2 hours. The wrapper should be charred, and the cabbage should be very soft. Cook for longer if needed. Char is your friend!

6. Unwrap and rough chop the cabbage. Drizzle with pan drippings and serve. Season more