Charred Cabbage with Katuobushi
Charred cabbage is a revelation, who knew that cooking cabbage in this way could taste so delicious and lift this humble vegetable into a whole new cheffy world.
SERVES
6
PEOPLE
PREP TIME
5
MINUTES
COOKING TIME
15
MINUTES
Ingredients
1 medium sized cabbage
1 tablespoon light olive oil or a neutral oil
50-110g (2-4oz) butter
Katuobushi flakes (optional)
flaky sea salt and freshly ground black pepper
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Method
Trim the cabbage. Cut into quarters or sixths depending on the size.
Preheat the oven to 230°C/450°F/Gas Mark 4.
Heat a cast iron pan, add a little oil, swirl to coat the bottom of the pan. Lay the cabbage wedges cut side down on the pan, cook on a medium heat until well seared on both cut surfaces, add butter to the pan. When the butter melts and becomes ‘noisette’, spoon the melted butter over the cabbage several times. Sprinkle with sea salt, cover and continue to cook, basting regularly for about 10 minutes. Test with a cake skewer or the tip of a knife close to the stalk to make sure it’s tender through.
Add some Katuobushi flakes (if using) to the butter and baste again. Transfer to a serving platter or individual serving plates. Sprinkle some more Katuobushi flakes over the top and serve immediately.
