VEGETARIAN

Baked Cabbage in Truffle Sauce

Appetizers | European cuisine

⏳ Time

2 hours 30 minutes

🥕 Ingredients

🍽️ Servings

Description

This recipe was shared with us by John Smith, a chef at a popular American restaurant.

Ingredients

White Cabbage - 2 lbs
Chicken Broth - 2 qt
Porcini Mushrooms - 3.5 oz
Truffle Oil - 1 fl oz
Butter - 3.5 oz
Vegetable Oil - 3 fl oz
Ground Black Pepper - to taste
Salt - to taste
Shallot - to taste

Step by Step guide

Step 1

Prepare the cabbage. Take a medium-sized head of young cabbage (you can use either red or green cabbage; the latter is slightly denser and takes a bit longer to cook), drizzle with olive oil, and sprinkle with salt and crushed black pepper. Wrap it in two layers of aluminum foil and place it in the oven for 1.5 to 2 hours at 446°F. If you have a charcoal grill, cook it there instead — in about an hour and a half, the cabbage will reach the desired texture and develop a wonderful smoky flavor. Then, unwrap the cabbage, remove any burnt outer leaves, and cut the cabbage into wedges.

Step 2

Prepare the truffle sauce. Melt the butter in a saucepan, then add coarsely cracked pepper and simmer for about 2-3 minutes. Next, add the broth, salt, and sugar to taste, along with a bit of porcini mushrooms (or truffle paste), and reduce by half. It’s best to let the sauce come to a boil, as this will give it a thicker and smoother texture. Finally, stir in a little truffle oil.

Step 3

Grill a couple of wedges until they develop a beautiful color and aroma. If using a skillet, sauté the wedges in olive oil, adding a smoky flavor by using a sprig of rosemary, which should be lit and left to smolder under a lid alongside the cabbage for 2 minutes.

Step 4

Add the sautéed cabbage to the truffle sauce and simmer for 3-4 minutes. Transfer the cabbage to a plate, drizzle with the sauce it was cooked in, and sprinkle a little chopped chives on top. If you have fresh truffle on hand, grate some over it for extra flavor.