Cabbage, a humble kitchen staple, has potential to shine when prepared with a twist. This unique recipe, courtesy of Andrew Zimmerman, a renowned chef and partner at Chicago's beloved Sepia restaurant, showcases this underappreciated vegetable. Zimmerman suggests a slight charring of the cabbage's outer edges while ensuring the center remains adequately tender and soft, making it an ideal accompaniment for dressing.

To elevate this beloved vegetable dish, Zimmerman prefers to use a delightful umami-rich ssamjang butter, infused with the spicy-sweet ssamjang paste, briny fish sauce, and a hint of tangy vinegar. Spiked with crispy shallots and crunchy nori, this wedge of cabbage transcends from the mundane to an explosion of flavors. Feel free to serve this delectable charred cabbage alongside fried chicken, Korean barbecued pork, or grain du jour for a vegetable-centric meal.

For the uninitiated, Gochujang is a spicy Korean paste created from fermenting gochugaru (red chile flakes), glutinous rice, soybeans and salt. Ssamjang, another Korean household favorite made from gochujang and doenjang (fermented soybean paste), also includes components like sesame oil, garlic, sesame seeds, and a sweetener like honey or sugar.

In this recipe, we suggest using Savoy cabbage, a variant of green cabbage revered for its lacy, ruffled leaves and sweeter taste compared to the common cabbage. While preparing the dish, ensure that the cabbage wedges are kept intact by flipping them with a large, sturdy metal spatula instead of tongs, to facilitate careful grilling or oven roasting.

As for the recipe, you'll require:

• 1 large head cabbage (Savoy preferred) • 3 tablespoons vegetable oil • 1 tablespoon kosher salt • 8 tablespoons (4 ounces) unsalted butter • 1 tablespoon apple cider vinegar • 1 tablespoon ssamjang or gochujang • 1 1/2 teaspoons water • 1 teaspoon fish sauce • 3 tablespoons fried shallots • 1 1/2 teaspoons finely chopped nori • 1 teaspoon gochugaru

Start by preheating your grill or oven to 500°F. Trim and tidy the cabbage, cutting it into four equal wedges while keeping the core intact, and then drizzle the vegetable oil over it. Dust it with salt and place it either on the grill or in the oven, allowing it to char for about 15 to 35 minutes. As the cabbage cooks, prepare the ssamjang butter and once the cabbage is tender to the touch, plate it beautifully with the dressing and a sprinkling of shallots, nori, and gochugaru for added texture and flavor.