Charred cabbage with soy honey butter
Charred cabbage with soy honey butter
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Sexy cabbage
I burst out laughing writing that title, apologies!
You see, cabbage is a vegetable that can seem a little drab if unadorned. So, try quartering a medium cabbage and char in a cast iron skillet for a few minutes until suitably blackened. Then, transfer to a baking tray and cook for 30 or so minutes. If you’re in a rush and don’t have time to make this full recipe (although, you really should because it is SO good), you could always drizzle the cabbage with crunchy chili oil. Better still, add some hot honey whilst you’re at it. Before you know it, your dour greens will have become sexy cabbage!
What ingredients will I need for this recipe?
– Unsalted butter
– Chili crunch
– Garlic
– Hot honey
– Vinegar (white or rice vinegar)
– Soy sauce (I used the low sodium version)
– Savoy cabbage
– Extra virgin olive oil
– lemon
– tofu
Charred Cabbage with soy honey butter on a bed of whipped tofu
A wonderfully delicious vegetarian supper
Servings: 4
Ingredients
Soy honey butter
- 115 g unsalted butter cubed and chilled
- 2 cloves garlic finely minced
- 100 g hot honey
- 1 tsp vinegar white or rice vinegar
- 50 ml soy sauce
- 1 tsp chili crunch or chili flakes (optional)
Charred cabbage
- 1 medium head savoy cabbage cut into 4-6 wedges
- Extra virgin olive oil for drizzling
Whipped tofu
- 1 block organic firm tofu
- 4 Tbsp. water
- 1 Tbsp. extra-virgin olive oil
- lemon juice a squeeze
- a pinch of garlic powder
- Salt and pepper to taste
Instructions
Whipped tofu
- Place the tofu into a blender or food processor
- Add water, extra-virgin olive oil, and a little lemon juice
- Blend the mixture, scraping down as you go , until it reaches a creamy consistency
- If the mixture is still grainy, add a little more liquid
- Season the blended mixture with salt and pepper or any flavorings you prefer such as garlic or onion powder, nutritional yeast or chili powder.
Soy honey butter
- Mix all the ingredients, except the butter and chili oil, in a small bowl. Add this to a small pan on low-medium heat and cook for 5 mins or until the sauce is reduced and has a thicker consistency. During the last minute of cooking add the chili crunch or flakes.
- Reduce heat to low and gradually add a few cubes of butter at a time, whisking continuously. (Adding the butter slowly will help emulsify the sauce with the fat.)
Charred cabbage
- In a medium-large pan on medium heat, char the cabbage in hot oil for 3-5 minutes on one side only.
- Cook in the oven at 400°F for 25-35 mins or until tender.
Notes
Recipe inspired by Marama Wine restaurant in Australia.
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