“This is a great preparation for such an underrated vegetable. The char on the cabbage combined with the crunch consistently wows our diners.”
— Michael van den Winkel, Little Sister
Make this: Little Sister's grilled charred cabbage
One of the more basic vegetables gets an upgrade in Little Sister's grilled charred cabbage recipe. Serve it as a flavourful side.
Serves 4
Preparation time 15 minutes
Cooking time 20 minutes
Ingredients
Cabbage
- 1 head Korean cabbage
- Kosher salt
- Sambal goreng oil (alternatively chili oil), to taste
- 3 Tbsp crispy fried shallots
- 2 green onions, finely sliced
Cabbage sauce
(makes 280 ml)
- 40 ml fresh grated galangal
- 3 garlic cloves, microplaned
- 40 ml sambal oelek
- 40 ml gula java syrup (or palm sugar syrup)
- 40 ml kecap manis (a sweet soy sauce – Bango, Conimex or ABC brands work best)
- 40 ml organic red miso paste
- 80 ml rice wine vinegar
Method
Cabbage
- Cut cabbage in half.
- Cut wedges of about 230-300 g (depending on the size, cut it into 1/4 or into 1/6).
- Make sure each wedge has a part of the root attached – if not, it will fall apart when grilling. Place cabbage wedges on a baking sheet, sprinkle both sides gently with salt and sambal goreng oil.
- Place wedges in a vacuum bag and vacuum seal on the highest level.
- Sous vide cabbage for 10 minutes at 85 C, then chill in ice water for 15 minutes.
- If you don’t have a sous vide, you can grill the cabbage from raw on your barbecue. Be sure to still season your cabbage with salt and chili oil.
- Preheat your barbecue on high.
- Remove the cabbage from the bags and place on the grill.
- Grill the cabbage on high heat until it is charred on both sides.
- Place charred cabbage on a platter, pour some sauce over the cabbage and top with sliced green onion and crispy fried shallots.
Cabbage sauce
- Put all ingredients in a blender and blend for 2-3 minutes.
- Down size into a litre container and label it.
- Refrigerate. The leftover sauce can be frozen.
