Caraflex Cabbage

Honeycrisp Apple, Lucques Olives, Chervil

Chef Telly Justice of HAGS | New York

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Adapted by StarChefs | March 2023

INGREDIENTS:

Cabbage:
200 grams vegetable stock
50 grams olive oil
1 gram saffron
10 grams salt
1 bay leaf
1 head caraflex cabbage, cored and quartered lengthwise
1 honeycrisp apple, cored and thinly sliced

Apple-Olive Emulsion:
1 honeycrisp apple, cored
1 cup Lucques olives, pitted and chopped
1 cup fresh chervil
¼ cup olive brine
2 grams ground coriander
3 grams xanthan gum
199 grams grapeseed oil
5 grams Ultratex
Salt
Lemon juice

To Assemble and Serve:
Boiled apple cider
Fresh chervil

METHOD:

For the Cabbage:
Heat combination oven to 190°F. In a bowl, combine stock, oil, saffron, salt, and bay leaf. Set aside. On a work surface, create a stack of alternating layers of apple slices and cabbage leaves. Transfer stack to a vacuum bag with stock mixture. Compress on high for one cycle. Steam in oven 1 hour. Let cool 15 minutes, then chill over an ice bath. Store in a hotel pan for up to 1 week.

For the Apple-Olive Emulsion:
In a Vitamix blender, combine apple, olives, chervil, olive brine, coriander, and xanthan gum. Slowly steam in oil to emulsify. Add Ultratex-3 and blend 1 minute until mixture is smooth and creamy. Season with salt and lemon juice. Transfer to an airtight container and refrigerate. 

To Assemble and Serve:
In a cast iron pan over high heat, sear Cabbage until deeply caramelized on all sides. Remove core. Brush Cabbage with apple cider. Transfer to a serving plate. Spoon Apple-Olive Emulsion next to the Cabbage. Garnish with fresh chervil.

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