Charred Cabbage

Toasted Oats, Sultanas, Fresh Herbs, Lemon-Tahini Vinaigrette

Chef Alonso Luna of The LINE Austin | Austin, TX

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Adapted by StarChefs | November 2023 | Photo: Eddie Kemper

INGREDIENTS

Lemon-Tahini Vinaigrette:
Yield: 1 quart
135 grams shallots
10 grams ground black pepper
20 grams salt
80 grams Dijon mustard
75 grams sugar
100 grams tahini
200 grams lemon juice
½ liter grapeseed oil

Toasted Oats:
Yield: 2.66 kilograms
1.075 kilograms gluten-free oats
20 grams ground cinnamon
10 grams ground nutmeg
700 grams light brown sugar
10 grams sea salt
270 grams maple syrup
185 grams grapeseed oil

To Assemble and Serve:
Yield: 1 serving
200 grams mixed cabbage (green, savoy, and purple), cut into 1-inch pieces
Grapeseed oil
Salt
Ground black pepper
10 grams sultanas
2 grams fresh herbs of your choice

METHOD

For the Lemon-Tahini Vinaigrette:
In a Vitamix blender, combine shallots, black pepper, salt, mustard, sugar, tahini, and lemon juice. Blend on low speed until combined. With the blender running on low, slowly stream in oil until the mixture is smooth and emulsified. Transfer to an airtight container and refrigerate.

For the Toasted Oats:
Heat oven to 325°F. In a mixing bowl, combine all dry ingredients. Set aside. In a separate bowl, combine maple syrup, oil, and 380 grams water. Slowly incorporate the dry mixture into the wet mixture and stir until combined. Transfer to a silpat-lined baking sheet. Bake 1 hour, stirring every 10 minutes.

To Assemble and Serve:
In a bowl, toss to coat cabbage in oil, salt, and pepper. Transfer to a sauté pan over medium heat. Sear cabbage on all sides until charred and tender. Let cool to room temperature. Spoon 60 grams Lemon-Tahini Vinaigrette in a half moon across the edge of a serving plate. Place seared cabbage along the edges of the plate, building height. Garnish with sultanas, 6 grams crumbled Toasted Oats, and fresh herbs.

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