Seared cabbage with seaweed and butter
2 servings
30 minutes
Charred cabbage with seaweed and butter is an exquisite dish of Chinese cuisine that combines deep, smoky aromas with a soft texture. The roots of this recipe trace back to the traditional technique of charring vegetables, giving them a rich flavor. The cabbage undergoes caramelization and is then enriched with butter for a velvety finish. Kombu seaweed adds a marine umami note that enhances the depth of flavor. Basil leaves bring freshness while apple cider vinegar adds a light tang that balances the richness of the butter. This dish perfectly complements main courses but can also stand alone as a culinary highlight. It pairs wonderfully with rice, noodles, or fresh vegetables for a harmonious gastronomic delight.
1
Grind the kombu into powder in a spice grinder or mortar. (You should get about ¾ tsp.) Heat oil over medium heat in a medium-sized heavy skillet (like cast iron) and place half a cabbage cut side down (leave the other half for another dish). Sauté the cabbage without flipping for 10-15 minutes until it starts to char (the edges will also begin to darken).
- Kombu (kelp): 2 pieces
- Grapeseed oil: 1 tablespoon
- Cabbage: 700 g
2
Reduce the heat, add oil to the pan, tilt the pan to let the oil spread and get under the cabbage. Once the oil melts and starts to foam, tilt the pan towards you and drizzle the darkening oil over the cabbage for about 30 seconds. Let the cabbage simmer for 3 minutes, then drizzle it with oil again. Repeat the same actions 2 more times (the oil will darken as it cooks, which is normal; add a couple more pieces of oil if the amount decreases), and before the last drizzle, add seaweed powder to the oil. By this time, the cabbage should be soft, and the leaves should be separating. If the cabbage is not soft enough, drizzle it with oil again and simmer.
- Butter: 4 tablespoons
- Kombu (kelp): 2 pieces
3
Place the cabbage on a cutting board and cut it into 2 parts. Slightly spread the leaves and insert basil leaves between them. Drizzle with vinegar and salt. Let the cabbage sit for 1-2 minutes to soften the basil, then serve.
- Basil leaves: 10 pieces
- Apple cider vinegar: 2 teaspoons
- Coarse salt: to taste
