Roasted Red Cabbage
Courtesy of Chef Graham Peltier – Tabula Rasa
Cabbage is the new humble crucifer having a moment, but Chef Graham’s affection for the vegetable is longstanding. This dish beautifully balances sour, bitter, sweet and salt and is layered with exciting textural contrasts.
Ingredients
ROASTED RED CABBAGE
1 head red cabbage (about 2–2.5 lbs)
2–3 Tbsp olive oil
1–1 1/2 tsp salt
1/2 tsp black pepper
1–2 Tbsp apple cider vinegar
AJO BLANCO
1/2 cup Marcona almonds
green apple (peeled)
2 tsp apple cider vinegar
2 cloves garlic
1/4 cup olive oil
salt & pepper, to taste
water, as needed (preferably reserved almond soaking water)
MACERATED RAISINS
1 cup raisins
1/2 cup red wine vinegar
1/2 cup water
4 Tbsp sugar
GARNISH
olive oil, drizzle
4 pinches Maldon salt
Method
ROASTED RED CABBAGE
1. Preheat oven to 425°F and line a large baking sheet with parchment paper.
2. Remove tough outer leaves from the cabbage, cut into quarters, remove the core, then cut in halves.
3. Toss cabbage with olive oil, salt, pepper and apple cider vinegar.
4. Arrange in a single layer —don’t overcrowd.
5. Roast for 25–35 minutes, flipping once at halfway. Remove when edges are crispy and caramelized.
AJO BLANCO
1. Soak almonds in boiling water for 15 minutes.
2. Strain almonds, reserving the water.
3. Core, peel and roughly chop the green apple.
4. In a blender, combine almonds, apple, apple cider vinegar, and garlic. Blend while slowly streaming in the olive oil to emulsify.
5. Add reserved almond water as needed to reach a smooth, pourable consistency.
6. Season with salt and pepper to taste.
MACERATED RAISINS
1. Heat the liquids with the sugar until hot but not boiling.
2. Transfer to a bowl and add raisins.
3. Let sit about 15–20 minutes until lightly plumped.
ASSEMBLY
1. Spoon ajo blanco on base of plate.
2. Layer roasted red cabbage on top.
3. Sprinkle with 4 tablespoons of macerated raisins followed by the crushed marcona almonds.
4. Season with Maldon salt and a good drizzle of olive oil.
Yield 3-4 servings