Smoked Leek-Stuffed Cabbage
Coconut and Corn Cream Sauce, Lima Bean Purée, Parsley Oil, Fried Leeks
Chef Varanya Geyoonsawat of Kann | Portland, OR
Adapted by StarChefs | August 2023
INGREDIENTS
Parsley Oil:
60 grams parsley
25 grams garlic
5 grams kosher salt
70 grams olive oil
90 grams grapeseed oil
7 grams spinach
Coconut Cream Sauce:
450 grams coconut milk
175 grams sweet corn kernels
2 bay leaves
2 grams thyme
15 gram habanero, pierced
17 grams salt
10 grams lemon juice
5 grams lemon zest
Lima Bean Purée:
340 grams frozen lima beans
7 grams kale, stemmed and roughly chopped
350 grams dairy-free heavy cream
17 grams salt
Fried Leeks:
Leeks, trimmed and halved lengthwise
Salt
Rice flour
Neutral oil
Smoked Leeks:
Whites of 3 leeks
Grapeseed oil
Fish sauce
Salt
Roasted Cabbage:
1 head cabbage, cored and quartered
1 cup parsley leaves
METHOD
For the Parsley Oil:
In a Vitamix blender, combine all ingredients. Blend on high speed until fully incorporated. Transfer mixture to a small saucepan over medium flame, then heat mixture to 120°F. Strain and discard solids. Let cool over an ice bath, then transfer to an airtight container and refrigerate.
For the Coconut Cream Sauce:
In a saucepan over medium heat, bring coconut milk to a simmer. Add corn, bay leaves, thyme, habanero, and salt. Cook 15 minutes, or until the corn is tender. Using a slotted spoon, remove the bay leaves and habanero; discard. Transfer mixture to a Vitamix blender. Add lemon juice and zest. Blend until smooth. Transfer to an airtight container and refrigerate.
For the Lima Bean Purée:
Bring a stockpot of salted water to a boil. Blanch lima beans 5 minutes, then stir in kale. Blanch an additional 3 minutes. Let cool over an ice bath, then strain. Transfer mixture to a Vitamix blender. Add salt, heavy cream, and 150 grams water. Purée until smooth. Transfer mixture to an airtight container and reserve.
For the Fried Leeks:
On a work surface, remove the middle layers of the leek and lay flat. Thinly slice the leeks against the grain into ⅛-inch-thick slices. Sprinkle leek slices with salt. Let sit 2 minutes. Toss in rice flour. In a heavy bottomed pot, heat oil to 350°F. Fry leeks 1 minute, then transfer to a paper towel-lined plate. Season with salt. Set aside.
For the Smoked Leeks:
Prepare a cold smoker with hickory wood. Cold smoke leeks 15 minutes. Set aside. In a sauté pan over medium-high flame, heat oil. Sear smoked leeks on each side. Season with fish sauce and salt. Transfer leeks to a work surface and small dice. Keep warm.
For the Roasted Cabbage:
Heat oven to 350°F. On a work surface, place Smoked Leeks and parsley in the cabbage leaves, leaving 5 cabbage leaves between layers. Secure the stuffed cabbage with twine. In a cast iron pan over high heat, sear cabbage until caramelized on all sides. Transfer cabbage to a sheet tray and roast 6 minutes. Keep warm.
To Assemble and Serve:
Place 1 spoonful Lima Bean Purée in the center of a serving plate. Top with Roasted Cabbage. Spoon Coconut Cream Sauce to the left side of the Roasted Cabbage. Drizzle with Parsley Oil, then garnish with a small pile of Fried Leeks.
