Cabbage is often viewed as dull, but chefs Merlin Labron-Johnson and Daniel Watkins showcase its versatility. Labron-Johnson recommends braising stuffed cabbage leaves or roasting hispi cabbage to enhance flavors with herbs and nuts. Watkins champions grilling over an open flame, applying miso or XO sauce for an umami boost. He also suggests trying homemade sauerkraut as a flavorful accompaniment, demonstrating that cabbage can play a central role in vibrant recipes, making it an exciting ingredient rather than a boring one.
Cabbages are much more versatile than people give them credit for, but you do need to apply a bit of imagination.
I like to grill hispi cabbage over an open flame and, once it's beautifully charred, brush with a blend of butter and miso...
Alternatively, put hispi in a pot roast: halve the cabbage and lay it cut side down in a hot pan with lots of oil...
For a project, he suggests sauerkraut, for which shredded cabbage and salt are roughed up and packed into a sterilised jar.
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