Braised Cabbage

Umami Rich Salsa Macha, Bonito Flakes, and Queso Fresco

Chef Rico Torres of Mixtli | Austin

Adapted by StarChefs | July 2021

INGREDIENTS:

Umami Rich Salsa Macha:
4 cups olive oil
6 heads garlic, cloves separated and peeled
25 dried guajillo chiles, seeds and stems removed, cut into strips
20 dried chipotle chiles, deseeded if possible
1 ½ cup peanuts or pecans, shelled 
½ cup toasted sesame seeds
⅓ cup Yondu vegetable umami
½ cup apple cider vinegar
Sugar, optional
Salt to taste

To Assemble and Serve:
1 whole head green, savoy or Napa cabbage
1 tablespoon butter 
2 teaspoons sesame oil
Chicken broth
2 tablespoons soy aminos
⅔ cup Yondu vegetable umami
Salt, to taste
Toasted sesame seeds, to garnish
2 tablespoons furikake, crushed
½ ounce shaved bonito flakes
Queso fresco, whipped

METHOD:

For the Umami Rich Salsa Macha:
Fill a large pan with an inch of olive oil and gently bring to a medium heat. Add the garlic cloves, stir and gently cook until golden brown but not browned. Remove the garlic with a slotted spoon and set aside on a paper towel. In the same oil, add the dried chiles and stir constantly. You may need to lower the heat a little to avoid blackening the chiles. Cook carefully until almost tender. Add the nuts and sesame seeds to the chiles and continue to cook for another 5 minutes on medium-low heat; careful not to burn the chiles or the nuts. Move the pan to the cool side of the stove and allow it to cool-down completely. Once the mixture has cooled enough, pour it into the blender. Add just enough new olive oil if necessary, to cover the chiles. Add Yondu, 3-4 generous splashes of apple cider vinegar, a pinch of sugar (if using) and salt, to taste. Blend on high until all the ingredients have broken down to a smooth yet coarse consistency. Check the seasoning and adjust according to taste. Store in a jar in the refrigerator for up to 4 months.

To Assemble and Serve:
If using green cabbage, cut into thick rounds and remove the core. Use kitchen twine to hold the leaves in place. For savoy and Napa cabbage, cut into quarters leaving core intact to hold the leaves together. You can cut the core out just before serving. Bring a large heavy bottom pan to high heat. Add butter and sesame oil to the pan. Press Cabbage face down onto pan and allow to cook until nicely seared, working in batches if necessary. Arrange cabbages face up in a deep baking dish or pan with a lid. Add soy aminos and bone or vegetable broth to taste. Add Yondu, cover and braise in a preheated oven at 350 F for 20 min. Uncover and season with salt. Generously spread or brush salsa macha onto cabbage. Roast uncovered for another 8-10 minutes. Remove from the oven, dry any excess moisture, cover with toasted sesame seeds, roasted crushed seaweed, and bonito flakes. Serve with whipped queso fresco.

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