By Jamie Vespa, MS, RD, for Cooking Light – submitted by Lori, Yorkville CSA Charring cabbage is not new, but many chefs have recently rediscovered it. You don’t need a grill to do it. Just cut the cabbage into wedges and heat a large skillet coated with oil. Skewer a cabbage wedge on a long fork and hold it on the heated pan until it’s nice and brown. When you think it’s burnt, that’s when it is just right.