Charred Cabbage

12 mins
Serves 1
instagram.com

Directions

  1. 1Slice shallots and garlic. Fry in a pan for a few minutes.
  2. 2Slice shallots and garlic. Fry in a pan for a few minutes.
  3. 3Slice shallots and garlic. Fry in a pan for a few minutes.
  4. 4Add chestnuts and 1/2 cup of stock. Reduce stock by 50%.
  5. 5Add chestnuts and 1/2 cup of stock. Reduce stock by 50%.
  6. 6Add chestnuts and 1/2 cup of stock. Reduce stock by 50%.
  7. 7Add cream. Cook for a few minutes. Blend until smooth. Season with salt.
  8. 8Add cream. Cook for a few minutes. Blend until smooth. Season with salt.
  9. 9Add cream. Cook for a few minutes. Blend until smooth. Season with salt.
  10. 10Slice cabbage into quarters. Fry on high heat until charred on each side.
  11. 11Slice cabbage into quarters. Fry on high heat until charred on each side.
  12. 12Slice cabbage into quarters. Fry on high heat until charred on each side.
  13. 13Transfer to preheated oven at 180C for 10 minutes.
  14. 14Transfer to preheated oven at 180C for 10 minutes.
  15. 15Transfer to preheated oven at 180C for 10 minutes.
  16. 16Add cabbage back to the pan. Add remaining stock and butter cubes.
  17. 17Add cabbage back to the pan. Add remaining stock and butter cubes.
  18. 18Add cabbage back to the pan. Add remaining stock and butter cubes.
  19. 19Baste cabbage as sauce reduces and thickens. Squeeze lemon juice over it.
  20. 20Baste cabbage as sauce reduces and thickens. Squeeze lemon juice over it.
  21. 21Baste cabbage as sauce reduces and thickens. Squeeze lemon juice over it.
  22. 22Add pickled walnuts to the cabbage layers.
  23. 23Add pickled walnuts to the cabbage layers.
  24. 24Add pickled walnuts to the cabbage layers.
  25. 25Grate parmesan over cabbage and top with chives.
  26. 26Grate parmesan over cabbage and top with chives.
  27. 27Grate parmesan over cabbage and top with chives.
  28. 28Serve with chestnut puree.
  29. 29Serve with chestnut puree.
  30. 30Serve 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 stock
  • 1.5 cup stock
  • 1.5 cup 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 butter
  • 6 small cubes butter
  • 6 small cubes 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

panknifeblenderbaking sheetforkspoontongs