Prep Time and Cook Time: 12 minutes
Source: Culinary Vegetable Institute
This dish is a house favorite at the Culinary Vegetable Institute and perfect for steak night. This is our cabbage on the pedestal. Quartered and very heavily charred on both sides, sauced with an unconventional classic, Beurre Rouge.
For the Cabbage Salad
- 1 head cabbage
- ¼ c vegetable oil
Quarter the head of cabbage lengthwise. In a very hot cast iron pan or grill, place the cabbage cut side down. When light charring begins to occur, gently and carefully add the oil. Allow to sear deep brown. Turn the head to the other cut side and remove when equal charring occurs. Season with salt and set aside. Reduce the heat of the pan to medium heat and allow the cabbage to soften.
For the Beurre Rouge:
- ½ bottle cabernet sauvignon
- ½ lb butter, diced
In a medium sauce pot, reduce the cabernet to a few tablespoons of liquid. Mount butter, one cube at a time until fully incorporated. Store warm until ready to serve. If it cools down, or boils, it will break. Season with salt.
To Assemble and serve:
Transfer the cabbages to four plates, cut side up. Spoon the sauce over the cabbages evenly distributing all of it. Serve warm with a fork and knife.