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Ingredients
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1/2 medium green cabbage (1 pound), cut through the core into 1 1/2-inch wedges
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1/2 medium red cabbage (1 pound), cut through the core into 1 1/2-inch wedges
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1/4 cup extra-virgin olive oil, plus more for brushing
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2 large garlic cloves, minced
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1/2 teaspoon cumin seeds
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Kosher salt
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4 cemita buns, kaiser rolls or hoagie rolls, split
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1 Hass avocado, halved and pitted
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1 cup shredded fresh mozzarella (4 ounces)
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1/2 cup lightly packed cilantro leaves
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Hot sauce, for serving
Directions
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Arrange the green and red cabbage wedges in 2 separate large skillets. Divide the olive oil, garlic and cumin between the skillets. Add 1 teaspoon of salt and 1/3 cup of water to each skillet and bring to a boil. Flip the cabbage wedges, cover and cook over moderately high heat until tender, about 8 minutes. Remove from the heat and let steam, covered, for 10 minutes. Transfer the cabbage wedges to a plate, keeping them intact.
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Light a grill or preheat a grill pan. Grill the cabbage wedges over high heat, turning once, until lightly charred all over, about 2 minutes. Transfer to the plate.
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Brush the cut sides of the buns with olive oil and grill over high heat until lightly golden, about 1 minute. Transfer to a work surface
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Scoop the avocado into a small bowl. Add a generous pinch of salt and mash with a fork. Spread the avocado on the cut sides of the buns. Top with the cabbage wedges, mozzarella and cilantro and serve with hot sauce.
Suggested Pairing
Grüner Veltliner.
Originally appeared: June 2016