Charred Cabbage with Seaweed and Butter
Main Dishes • Chinese
Description
Charred Cabbage with Seaweed and Butter
Ingredients
- Kombu Seaweed 2 pieces
- Grapeseed Oil 1 tablespoon
- Cabbage 25 oz
- Butter 4 tablespoons
- Basil leaves 10 pieces
- Apple Cider Vinegar 2 teaspoons
- Coarse Salt to taste
Step-by-Step Guide
Step 1
Grind the kombu into a powder using a spice grinder or mortar and pestle. (You should get about ¾ teaspoon.) Heat the oil in a medium-sized heavy skillet (like cast iron) over medium heat and place half of the cabbage head cut side down (leave the other half for another dish). Sear the cabbage without flipping it for 10–15 minutes until it starts to char (the edges will also begin to darken).
Step 2
Reduce the heat, add the butter to the skillet, tilt the skillet to let the butter spread and get underneath the cabbage. Once the butter melts and starts to foam, tilt the skillet towards you and baste the cabbage with the browned butter for about 30 seconds. Let the cabbage cook for 3 minutes, then baste it again with butter. Repeat the same actions 2 more times (the butter will become darker as it cooks, which is normal; add a couple more pieces of butter if the amount decreases), before the last basting, add the seaweed powder to the butter. By this time, the cabbage should be tender, and the leaves should be separating. If the cabbage is not tender enough, baste it again with butter and let it cook.
Step 3
Transfer the cabbage to a cutting board and cut it into 2 pieces. Slightly spread the leaves apart and place the basil leaves between them. Drizzle with vinegar and season with salt. Let the cabbage sit for 1–2 minutes to soften the basil, then serve.
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