Steakhouse Cabbage
Ingredients: Green Cabbage, Salt, Cold Fresh Water, Melted Butter, Bacon · 100 min cook time · 450kcal · ~₩18,000
Ingredients
1medium-size Green Cabbage, 10g Salt, 2l Cold Fresh Water, 50g Melted Butter, 150g Bacon, 100g Sour Cream or Yogurt, 100g Blue Cheese, 100ml Cream, 50g Crispy Fried Onions, 30g Freshly Sliced Green Onions, 50g Cherry Tomatoes
Instructions
1. Take one medium-size green cabbage. Turn it over to see the bottom of the core. Take a sharp knife and slice a perfect X, about 3 inches deep, roughly halfway through the cabbage, to divide it into four equal portions.
2. Add a generous amount of salt and cold fresh water into a stock pot. Give it a quick swirl before adding the cabbage in, cut side down. Set the heat to high and wait for it to come to a boil.
3. Once boiling, cover the pot and let the cabbage boil for 15 minutes. After 15 minutes, uncover it, turn off the heat, and let it sit until it's cool enough to handle.
4. Once cool enough, carefully cut the cabbage into quarters. The core should be split open, making it easier to cut. If desired, pull off some loose leaves to make it look neater (optional).
5. Transfer the cabbage quarters to a parchment-lined baking sheet, spacing them evenly. Have the core end facing out for more heat exposure. Brush generously with melted butter, followed by a generous sprinkling of salt.
6. Roast the cabbage in a 450°F (230°C) oven for about an hour, or until it's fully charred and tender. The more char, the better the taste. To test, poke with a bamboo skewer; it should penetrate easily.
7. Once cooked, push the cabbage pieces together and quickly cover with a piece of foil to trap heat. Toss a towel over the top for extra insulation. Let it rest for about 15 minutes before serving.
8. While the cabbage is resting or roasting, cut up some bacon and cook it over medium heat until crisp. Drain the crisp bacon on paper towels.
9. To make the whipped blue cheese, combine sour cream or yogurt with an equal amount of blue cheese (e.g., buttermilk blue). Add half of the cold cream and blend. Then add the other half of the cream and continue blending until light and fluffy, but no further.
10. Taste the whipped blue cheese. If needed, add a pinch of salt, but a good blue cheese might make it unnecessary. Pop it in the fridge until needed.
11. Uncover the cabbage. To plate, start with some whipped blue cheese on the plate (piped or spread with a spoon). Place one charred cabbage wedge on top. Apply more whipped blue cheese over the cabbage.
12. Garnish with crispy fried onions, a generous amount of crispy bacon, and a bunch of freshly sliced green onions. Finish with a few sliced cherry tomatoes for color and acidity.
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