This story is part of On Repeat, a series in which we ask top chefs, cookbook authors, and other famous foodies about the dishes they just can’t quit.
For this week’s On Repeat dispatch, we asked James Beard Award–winning chef Alon Shaya what plant-based dish he keeps in heavy rotation. The New Orleans–based co-founder of the Pomegranate Hospitality restaurant group pointed to his charred cabbage with olive oil. It’s something he makes at home for his family and also at eateries including Safta in Denver, Saba in NOLA, and Safta 1964 in Vegas.
Why I love it
“Cabbage is such a delicious, sometimes underrated ingredient, and I want to show it some love by turning it into a hero on the plate. I really love this dish because it reminds me of my grandmother’s stuffed cabbage recipe.”
What I’ve changed
“At the restaurants, we sous-vide it for eight hours, but at home we poach it whole in seasoned broth, then broil the wedges until they’re charred all along the edges. Sometimes, I’ll finish it on my grill to get a little bit of charcoal flavor onto it as well, which is really nice to give it more umami. You can also serve it with any number of sauces: pesto, tahini, muhammara (pictured above), romesco, or garlicky toum.”
What else I’m into right now
Simmering stock. I have a big Le Creuset stockpot that I regularly fill up to make broths with all my trimmings—herbs, meat like chicken necks and gizzards—things that would normally go in the trash.
Zesting citrus. I love to use a Microplane to utilize the zest from any citrus. In Louisiana, we get beautiful citrus from Plaquemines Parish, and when it’s in season I always make the most of it, whether I’m adding the zest to cake or just scrambled eggs in the morning.
Making smoothies. We love to make smoothies at home, which are the perfect place for overripe fruits and berries. We pop them in the freezer and turn them into breakfast for the whole family.