Blackened Cabbage With Kelp Brown Butter
Serves: 5
Callie Medhurst
1 January 1970
Based on User reviews:
51
Spice
42
Sweetness
51
Sourness
37
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
Directions:
1
Face Plant: Heat oil in a carbon-steel or castiron pan over medium-high, then add half of cabbage (save the other half for Monday's stir-fry), cut side down
2
Cook, undisturbed (yep, don't move it), until the underside is nearly blackened, 10–15 minutes
3
When you start worrying that it's completely burned and possibly ruined, you'll know you're doing it right
4
Heat oil in a carbon-steel or castiron pan over medium-high, then add half of cabbage (save the other half for Monday's stir-fry), cut side down
5
Cook, undisturbed (yep, don't move it), until the underside is nearly blackened, 10–15 minutes
6
When you start worrying that it's completely burned and possibly ruined, you'll know you're doing it right
7
Butter Up: Reduce heat to medium-low and add butter (yes, half a stick, but relax—most of it will never make it onto the plate), shaking the pan to help it get in, around, and under the cabbage
8
When it foams, tilt the pan toward you and spoon the now-browning butter up and over the top of cabbage 30 seconds
9
Reduce heat to medium-low and add butter (yes, half a stick, but relax—most of it will never make it onto the plate), shaking the pan to help it get in, around, and under the cabbage
10
When it foams, tilt the pan toward you and spoon the now-browning butter up and over the top of cabbage 30 seconds
11
Work the Core: Continue cooking and basting every 3 or 4 minutes, making sure to hit the thick core end of the cabbage as well as the top
12
The butter will get very dark, and that's fine—add a knob or two more if needed to bring it back from the brink
13
Remember, most of it will stay in the pan
14
Continue cooking and basting every 3 or 4 minutes, making sure to hit the thick core end of the cabbage as well as the top
15
The butter will get very dark, and that's fine—add a knob or two more if needed to bring it back from the brink
16
Remember, most of it will stay in the pan
17
Seek Kelp: Meanwhile, grind kombu to a powder in a spice mill (or use a mortar and pestle)
18
You're about to add another layer of flavor
19
After the cabbage has been cooking 10–12 minutes, add the kelp powder to the butter; baste the cabbage again
20
Meanwhile, grind kombu to a powder in a spice mill (or use a mortar and pestle)
21
You're about to add another layer of flavor
22
After the cabbage has been cooking 10–12 minutes, add the kelp powder to the butter; baste the cabbage again
23
Testing, Testing
24
Cabbage is a dense, multilayered vegetable, so how do you know when it's ready? Take a tip from Puglisi and use a cake tester to check for doneness
25
If it slides through the layers easily, your cabbage is ready
26
No cake tester? A thin metal or bamboo skewer will do the trick
27
Cabbage is a dense, multilayered vegetable, so how do you know when it's ready? Take a tip from Puglisi and use a cake tester to check for doneness
28
If it slides through the layers easily, your cabbage is ready
29
No cake tester? A thin metal or bamboo skewer will do the trick
30
Halve Time: Cut the cabbage in half on a cutting board (you'll have two quarters in front of you at this point)
31
Tuck basil between a few layers
32
Drizzle with vinegar and season with salt
33
Let cabbage sit a minute or two for the herbs to soften before serving
34
It will smell divine
35
Cut the cabbage in half on a cutting board (you'll have two quarters in front of you at this point)
36
Tuck basil between a few layers
37
Drizzle with vinegar and season with salt
38
Let cabbage sit a minute or two for the herbs to soften before serving
39
It will smell divine