Charred Cabbage
Peanut Romesco, Peanut Gremolata, Smoked Salt, Microgreens
Chef Chris Hamm of Sylvain | New Orleans
“When I was at Coquette in New Orleans, we always had Sherry Vinegar from Spain and hot sauce in squeeze bottles during service. I have adopted that at Sylvain. In this dish, I use sherry vinegar twice—in the romesco sauce and to finish the dish.” - Chef Chris Hamm
Adapted by StarChefs | november 2022
INGREDIENTS:
Pickled Mustard Seeds:
500 grams mustard seeds
500 grams sugar
500 grams white wine vinegar
Peanut Gremolata:
685 grams peanuts
200 grams brunoise fermented cabbage
25 grams sugar
100 grams scallions
Zest of 5 lemons
75 grams neutral oil
25 grams salt
10 grams pepper
Peanut Romesco:
300 grams peanuts
250 grams grated tomatoes
300 grams roasted red peppers
45 grams Sherry Vinegar from Spain
20 grams hot sauce
55 grams high-quality neutral oil
15 grams garlic
10 grams Aleppo pepper
10 grams salt
Charred Cabbage:
1 head cabbage
To Assemble and Serve:
Neutral oil
Salt
Black pepper
Smoked salt
Extra virgin olive oil
1 lemon wedge
Micro brassica
Aged sherry vinegar
METHOD:
For the Pickled Mustard Seeds:
In a stock pot, add 500 grams water and bring to a boil. Add mustard seeds. Boil then pass mixture through a fine mesh strainer into a non-reactive container, making sure to reserve the water. Add reserved water and mustard seeds back to the pot and bring to boil. Repeat process once more. Strain seeds through a fine mesh strainer into a non-reactive container. In a mixing bowl, combine sugar and vinegar. Stir to combine. Add mustard seeds and let sit at room temperature. Set aside.
For the Peanut Gremolata:
Heat oven to 275°F. Place peanuts on a sheet tray and roast until golden brown. Let cool. Transfer to a food processor and pulse to break up into small pieces. Transfer to mixing bowl. Add remaining ingredients and Pickled Mustard Seeds. Mix to combine and set aside.
For the Peanut Romesco:
Heat oven to 275°F. Place peanuts on a sheet tray and roast until golden brown. Set aside and let cool. Prepare and heat grill. Place peppers on open flames and roast until charred on all sides. Transfer peppers to a metal mixing bowl and cover with plastic wrap to steam 5 minutes. Peel peppers and transfer to a Vitamix blender with vinegar, hot sauce, garlic, and oil. Blend on high speed until smooth. Season with salt and Aleppo pepper. Transfer to a non-reactive container and reserve.
For the Charred Cabbage:
Heat oven to 350°F. Place cabbage on sheet tray and roast 1 hour or until a cake tester can pierce the cabbage with little to no resistance. The outer leaves of the cabbage will burn. Remove from oven and let cool. Peel burnt leaves off of cabbage, usually up to 4 layers. Portion cleaned cabbage into 7-ounce pieces.
To Assemble and Serve:
Heat oven to 400°F. In a cast iron pan, heat oil. Coat Cabbage with oil and season with salt and pepper. Add Cabbage to cast iron pan and char on one side. Flip cabbage and place cast iron pan in oven. Roast 7 minutes or until Cabbage is cooked through. Transfer Charred Cabbage to paper towel-lined sheet tray and let oil drain. Season Charred Cabbage with smoked salt, olive oil, and a generous squeeze of lemon. Place 1 spoonful Peanut Romesco at the base of a serving bowl. Add Charred Cabbage. Garnish with Peanut Gremolata and brassica. Finish with a drizzle of sherry vinegar.
