Cabbage Rarebit
Grilled Napa Cabbage, Rarebit Sauce, Worcestershire, Hazelnut, Black Truffle, Chive
Chefs Kate and Trevor Smith of Thistle and Leek | Newton, MA
Yield: 8 servings
Adapted by StarChefs | june 2024
INGREDIENTS
Rarebit Sauce:
15 grams butter
20 grams all-purpose flour
5 grams Coleman’s mustard powder
200 grams stout beer
450 grams grated sharp cheddar
Worcestershire Glaze:
150 grams Worcestershire sauce
150 grams honey
To Assemble and Serve:
Napa cabbage, cut into 8 wedges with base attached
Kosher salt
Olive oil
Ground black pepper
1 cup toasted hazelnut, crushed
½ cup sliced chive
Shaved black truffle
METHOD
For the Rarebit Sauce:
In a saucepan over medium heat, melt butter. Add flour and mustard powder. Cook 1 minute, whisking constantly. Working in batches, add beer. Bring mixture to a simmer and cook until thickened. Remove from heat and fold in cheese. Transfer mixture to a shallow greased sheet tray. Let sit 2 hours, or until mixture has fully set. Tip out onto a work surface and thinly slice. Transfer to an airtight container and refrigerate.
For the Worcestershire Glaze:
In a small pot over medium heat, combine all ingredients. Cook 10 minutes, or until mixture has reduced and thickened to desired consistency. Remove from heat and let cool to room temperature. Transfer to a squeeze bottle and refrigerate.
To Assemble and Serve:
Heat oven to 450°F. Heat and prepare a grill. Bring a pot of salted water to a boil. Blanch cabbage 2 minutes, then immediately shock in an ice bath. Pat dry and transfer to a mixing bowl. Toss with oil, salt, and pepper. Once seasoned, grill each wedge, cut-side-down, until well charred. Transfer grilled cabbage to a sizzle platter and cover each wedge with 1 slice Rarebit Sauce. Cook in oven until Rarebit Sauce melts. Transfer 1 slice cabbage to a serving plate. Drizzle with desired amount Worcestershire Glaze. Garnish with hazelnuts and chives. Finish with shaved black truffle.
