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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. 

Little Sister's grilled charred cabbage recipe

Serves 4

Preparation time 15 minutes

Cooking time 20 minutes

“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

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

  1. Cut cabbage in half.
  2. Cut wedges of about 230-300 g (depending on the size, cut it into 1/4 or into 1/6).
  3. 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.
  4. Place wedges in a vacuum bag and vacuum seal on the highest level.
  5. Sous vide cabbage for 10 minutes at 85 C, then chill in ice water for 15 minutes.
  6. 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.
  7. Preheat your barbecue on high.
  8. Remove the cabbage from the bags and place on the grill.
  9. Grill the cabbage on high heat until it is charred on both sides.
  10. Place charred cabbage on a platter, pour some sauce over the cabbage and top with sliced green onion and crispy fried shallots.

Cabbage sauce

  1. Put all ingredients in a blender and blend for 2-3 minutes.
  2. Down size into a litre container and label it.
  3. Refrigerate. The leftover sauce can be frozen.
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