Whether you’re braising a meat or vegetable, follow the same simple steps: Sear the main ingredient, sauté some aromatics, add a flavorful liquid, and simmer everything until tender.

Here cabbage is deeply charred before braising with cashew milk, ginger, scallions, chiles, and garlic. The cabbage becomes weak in the knees while the cashew milk transforms into a thick pudding, similar to soft tofu or cheese.

Don’t be scared of deeply charring the cabbage wedges— rather than tasting acrid, they will grow nutty and sweet.

The final garnish of cashew-flecked chile oil cuts through all the richness and adds crunch. This recipe makes more chile oil than you will need (a good thing!). Try the extra over eggs, tossed with noodles, or alongside dumplings.

Read all about how to braise anything here