Ancho BBQ Cabbage
Charred Caraflex Cabbage, Carrot-Date Purée, Scallion Chutney
Chef Allyx Seemann of Gator | Brooklyn
Adapted by StarChefs | February 2025 | Photo: Alexander Zeren
INGREDIENTS
Carrot-Date Purée:
Yield: 2 quarts
6 carrots, trimmed and sliced into rounds
½ red onion, sliced
Extra virgin olive oil
Kosher salt
Orange peels
50 grams maple syrup
2 cups vegetable stock
½ cup orange juice
6 dates, pitted
Scallion Chutney:
Yield: 1½ quarts
400 grams scallions, trimmed
40 grams chopped cilantro
350 grams extra virgin olive oil
110 grams white balsamic vinegar
Citric acid
14 grams kosher salt
Ancho BBQ Sauce:
Yield: 1½ quarts
Neutral oil
608 grams sliced red onion
72 grams whiskey
50 grams Sherry vinegar
32 grams vegan Worcestershire
92 grams maple syrup
140 grams brown sugar
140 grams tomato paste
66 grams Dijon mustard
330 grams ancho chiles, toasted, rehydrated, and seeded
150 grams Fresno chiles
Kosher salt
To Assemble and Serve:
Yield: 32 servings
8 Caraflex cabbage, quartered
Kosher salt
1 quart vegetable stock
Flaky salt
METHOD
For the Carrot-Date Purée:
Heat oven to 350°F. Place carrots and onions on a sheet tray. Season with olive oil, salt, and orange peels. Toss to coat. Cook 30 minutes, or until vegetables are fork-tender. Transfer mixture to a Vitamix Commercial blender. Add all remaining ingredients and purée until smooth. Transfer to an airtight container and refrigerate.
For the Scallion Chutney:
Prepare and heat a grill. Add scallions and char on all sides. Transfer to a sheet tray and refrigerate until cool. Once cooled, slice on a bias. Transfer scallions to a mixing bowl and toss with remaining ingredients until evenly coated. Transfer to an airtight container and refrigerate.
For the Ancho BBQ Sauce:
In a pan over high heat, add ancho chiles and toast until fragrant and soft. Transfer to a mixing bowl and submerge in water to rehydrate. Once hydrated, seed chiles and reserve soaking liquid and chiles separately. Set aside. In a sauté pan over medium-high flame, heat oil. Add onions and sweat until soft and translucent. Add all remaining ingredients and 172 grams reserved ancho chile soaking liquid. Cook until thickened to desired consistency. Transfer to a Vitamix Commercial blender and blend on high speed until smooth. Season with salt. Transfer to an airtight container and refrigerate.
To Assemble and Serve:
Bring Scallion Chutney to room temperature. Heat oven to 500°F. Prepare and heat a grill. Add cabbage wedges and char on all sides. Generously coat in Ancho BBQ Sauce, then transfer to hotel pans, cut-side-up. Season with salt. Add 2 cups stock to each pan. Roast cabbage 40 minutes, or until fork-tender. Let cool slightly. In a pan over low heat, warm Carrot-Date Purée. Spoon desired amount warmed Carrot-Date Purée onto serving plates. Top with a cabbage wedge followed by 1 dollop Scallion Chutney. Finish with flaky salt.
