Okay, hear me out: Cabbage doesn’t deserve its bad rap. It’s the underappreciated brassica veggie that my kids always complain about until I insist they taste it. And now I’m adding this recipe to my dinner rotation: charred cabbage ribbons, which is made with a heavy-bottom skillet that turns the slab of cabbage golden and delicious over the heat. Toss the ribbons of cabbage with butter or pasta sauce, or continue cooking with beaten eggs for added heft and nourishment, and top with chili crisp. Enjoy!

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