Charred Cabbage

12 mins
Serves 1
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Directions

  1. 1For the chestnut puree: slice the shallots and garlic and fry in a pan for a few minutes.
  2. 2For the chestnut puree: slice the shallots and garlic and fry in a pan for a few minutes.
  3. 3For the chestnut puree: slice the shallots and garlic and fry in a pan for a few minutes.
  4. 4Add the chestnuts and 1/2 cup of stock to the pan.
  5. 5Add the chestnuts and 1/2 cup of stock to the pan.
  6. 6Add the chestnuts and 1/2 cup of stock to the pan.
  7. 7Reduce the stock by 50%, then add the cream.
  8. 8Reduce the stock by 50%, then add the cream.
  9. 9Reduce the stock by 50%, then add the cream.
  10. 10Cook for a few minutes then transfer to a blender and blend until smooth. Season with salt.
  11. 11Cook for a few minutes then transfer to a blender and blend until smooth. Season with salt.
  12. 12Cook for a few minutes then transfer to a blender and blend until smooth. Season with salt.
  13. 13For the cabbage: slice into quarters and fry on high heat until charred on each side.
  14. 14For the cabbage: slice into quarters and fry on high heat until charred on each side.
  15. 15For the cabbage: slice into quarters and fry on high heat until charred on each side.
  16. 16Transfer to a preheated oven and roast for 10 minutes at 180C.
  17. 17Transfer to a preheated oven and roast for 10 minutes at 180C.
  18. 18Transfer to a preheated oven and roast for 10 minutes at 180C.
  19. 19Add the remaining stock and butter to the pan with the roasted cabbage.
  20. 20Add the remaining stock and butter to the pan with the roasted cabbage.
  21. 21Add the remaining stock and butter to the pan with the roasted cabbage.
  22. 22Baste the cabbage as the sauce reduces and thickens. Most of the sauce should be trapped in the cabbage.
  23. 23Baste the cabbage as the sauce reduces and thickens. Most of the sauce should be trapped in the cabbage.
  24. 24Baste the cabbage as the sauce reduces and thickens. Most of the sauce should be trapped in the cabbage.
  25. 25Finish with a squeeze of lemon.
  26. 26Finish with a squeeze of lemon.
  27. 27Finish with a squeeze of lemon.
  28. 28Add pickled walnuts slices into the cabbage layers.
  29. 29Add pickled walnuts slices into the cabbage layers.
  30. 30Add pickled walnuts slices into the cabbage layers.
  31. 31If you have a blowtorch, char the cabbage for a few seconds to add smoky flavor.
  32. 32If you have a blowtorch, char the cabbage for a few seconds to add smoky flavor.
  33. 33If you have a blowtorch, char the cabbage for a few seconds to add smoky flavor.
  34. 34Grate parmesan over the cabbage and top with chives.
  35. 35Grate parmesan over the cabbage and top with chives.
  36. 36Grate parmesan over the cabbage and top with chives.
  37. 37Serve with chestnut puree.
  38. 38Serve with chestnut puree.
  39. 39Serve with chestnut puree.

Ingredients

  • 2 shallots
  • 2 shallots
  • 2 shallots
  • 3 garlic cloves
  • 3 garlic cloves
  • 3 garlic cloves
  • 1 cup chestnuts
  • 1 cup chestnuts
  • 1 cup chestnuts
  • 1.5 cup chicken or vegetable stock
  • 1.5 cup chicken or vegetable stock
  • 1.5 cup chicken or vegetable stock
  • 0.5 cup double cream
  • 0.5 cup double cream
  • 0.5 cup double cream
  • 1 savoy cabbage
  • 1 savoy cabbage
  • 1 savoy cabbage
  • 6 small cubes cold butter
  • 6 small cubes cold butter
  • 6 small cubes cold butter
  • 1 lemon
  • 1 lemon
  • 1 lemon
  • 0 pickled walnuts
  • 0 pickled walnuts
  • 0 pickled walnuts
  • 0 parmesan
  • 0 parmesan
  • 0 parmesan
  • 0 chives
  • 0 chives
  • 0 chives

Equipment

panblenderknifecutting boardbaking sheet with wire rackforkspoonblowtorch (optional)