Step 1

Begin heating a 10" or larger cast iron skillet over medium-high heat. Allow it to preheat, before adding the oil, for at least five minutes.

Step 2

Remove any damaged leaves from the cabbage and rinse it well. Cut it in half, then cut one of the halves into four wedges. Leave the core intact (cut off the very end if it is dirty or damaged). Reserve the second half for a different recipe.

Step 3

Once the cast iron skillet is fully heated, add 1-2 Tbsp of oil and swirl to coat the surface of the skillet. Add the cabbage wedges to the skillet, making sure that each piece is laying flat on the surface of the skillet. Season the pieces with a pinch of salt and pepper. Let the cabbage cook undisturbed for about 7 minutes, or until the bottom side is well blackened.

Step 4

Flip the cabbage and season the second side with a pinch of salt and pepper. Let cook undisturbed on the second side for about 7 minutes, or until well blackened. The skillet may be smoking, so be sure to turn on your vent hood.

Step 5

Once the cabbage pieces have a good amount of black on each side, turn off the heat, place a lid on the skillet, and let it steam until the cabbage (including the core) is tender (5-7 minutes).

Step 6

While the cabbage is cooking, prepare the chipotle mayo by combining the mayonnaise, chipotle powder, garlic powder, salt, lemon juice, and olive oil in a bowl. Set the chipotle mayo aside until ready to use. Once the cabbage is tender, place a wedge on each plate and drizzle the chipotle mayo over top.