Blackened Cabbage with Chipotle Mayo

Ingredients

• 1/2 head green cabbage
• 2 Tbsp high smoke point cooking oil
• Pinch of salt and pepper
• 1/4 cup mayonnaise
• 1/4 tsp chipotle powder
• 1/8 tsp garlic powder
• 1/8 tsp salt
• 1/2 Tbsp lemon juice
• 1 Tbsp olive oil

Directions

1. Set a 10" or larger cast iron skillet over medium-high heat and let it get hot for at least 5 minutes before any oil goes in. Pull off any bruised outer cabbage leaves, rinse the cabbage thoroughly, and cut it in half. Slice one of the halves into 4 wedges, keeping the core attached; trim only the very end if it looks dirty or damaged. Save the second half for another use.
2. When the skillet is hot, pour in 1-2 Tbsp of oil and tilt the pan so the bottom is coated. Arrange the cabbage wedges in the pan with a flat cut side touching the hot surface. Sprinkle with a pinch of salt and pepper, then leave the cabbage alone for about 7 minutes, until the underside is deeply blackened.
3. Turn the wedges over and add another pinch of salt and pepper to the second side. Cook without shifting them for about 7 minutes more, until that side is well charred too. The pan may smoke, so switch on your vent hood.
4. After both sides have plenty of dark char, turn off the burner, cover the skillet, and let the cabbage steam until tender all the way through, core included, 5-7 minutes.
5. As the cabbage cooks, make the sauce: in a bowl, stir together the mayonnaise, chipotle powder, garlic powder, salt, lemon juice, and olive oil. Hold it aside until the cabbage is ready. When the wedges are tender, transfer one wedge to each plate and spoon the chipotle mayo over the top.