Miso Cabbage e Pepe
Green Cabbage, Leeks, White Miso, White Pepper, Parmesan, Celery, Lime
Chef Kevin Tien of Himitsu | Washington, D.C.
Yield: 4 servings
Adapted by StarChefs | November 2018
INGREDIENTS:
8 ounces butter
1 leek, thinly sliced (white part only)
Salt
8 ounces white miso
2¼ teaspoons ground white pepper
1 head green cabbage, shaved
8 turns cracked black pepper
1 cup shaved parmesan
4 ribs celery, shaved and curled in ice water
Juice of 1 lime
Olive oil
METHOD:
In a large, heavy pot over medium-high heat, melt half the butter. Add leek and season with salt. Add 1½ tablespoons water, stir, and cover. Decrease heat to medium-low and cook, stirring occasionally, until leeks are soft, 10 to 12 minutes. Add miso, white pepper, cabbage, and remaining butter. Season with salt and stir to coat cabbage. Add another 1½ tablespoons of water and cover pot. Cook cabbage, stirring occasionally, until soft and volume has significantly reduced, 25 to 30 minutes. Add black pepper and ¾ cup parmesan; stir to combine. Taste and adjust seasoning. In a small bowl, combine three-quarters of the celery curls with the lime juice, and olive oil; season with salt and pepper. Into small serving bowls, evenly distribute cabbage mixture and dressed celery. Top with remaining parmesan and celery curls.
