"Working with fire is one of my favorite ways to cook, but really letting the fire touch the ingredients and transform them unlocks a whole new flavor and texture. Cooking directly in the coals is a primal way to think about cooking, and I've really been inspired by the cuisine I experienced while in Argentina where char is celebrated. When I first played around with the cabbage, I loved how the outer shell burnt to a crisp, but the inside steamed and stayed perfectly white, with all the flavor of the smoke. The tartness of the sauerkraut cream contrasted with the salty charcuterie is the perfect balance of flavors." — Michael Gallina
Get the recipe here or visit Vicia in St. Louis, MO, to try it firsthand.
