Pairs well with Comfy Cabbage with Smoked Chestnuts and Miso Butter
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Sauce / Dressing / Flavoured Butter
Bruno Albouze
4.9K views • 18d ago
(0.5)
A quick and simple recipe to make powdered vanilla sugar using exhausted vanilla pods, perfect for elevating your baking by adding a special vanilla flavor without waste.
Difficulty:
easy
Cooking Time:
0 mins
Prep Time:
10 mins
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Comfy Cabbage with Smoked Chestnuts and Miso Butter
(1.5)
658.2K views • 6mo ago
28.1K
488
4.3% engagement
A savory dish transforming cabbage into a comfort food masterpiece, paired with smoked chestnuts and a flavorful miso butter emulsion.
02:30:00 total
Serves 4
medium
Vegetable Highlight
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🧂
🍋
🍫
🌶️
🍄
👅
Ingredients
- cabbage - 1 (Janey King variety, leaves separated and set aside)
- butter - watch the video to see (for pot and emulsion)
- chestnuts - watch the video to see (for smoking)
- hay - watch the video to see (for smoking chestnuts)
- thyme - watch the video to see (for smoking chestnuts)
- miso - watch the video to see (for butter emulsion)
- lemon - watch the video to see (for butter emulsion)
- salt - to taste
- pepper - to taste
- pickled walnuts - watch the video to see (Cho variety preferred)
- black garlic puree - watch the video to see
- herb oil - watch the video to see
Instructions
- Prepare Cabbage: Separate the leaves of the Janey King cabbage and set aside. Cut the cabbage in half.
- Comfy Cabbage: Fill a pot with butter and heat until melted. Pour the melted butter over the cabbage in a baking dish until about half full. Cover and cook in the oven at a low temperature for an hour and a half.
- Smoke Chestnuts: Smoke chestnuts with hay and thyme, then cover.
- Sear Cabbage: Once the cabbage is cooked, sear them until nicely caramelized.
- Fry Cabbage Leaves: Fry the separated cabbage leaves until crispy and still green.
- Prepare Miso Butter Emulsion: Combine miso and lemon into butter to create an emulsion.
- Assemble the Dish: Separate the cooked cabbage, season with salt and pepper between the layers, and add some pickled walnuts. On a plate, start with a black garlic puree, cover with miso butter emulsion, add herb oil, place the crispy cabbage leaves, and finish off with smoked chestnuts.
