Cabbage with Tonnato Sauce
⏳ Time
40 minutes
🥕 Ingredients
16
🍽️ Servings
4
Description
Recipe by Edward Smith, chef at a local American restaurant.
Ingredients
- White Cabbage - 1 piece
- Mayonnaise - 6.3 oz
- 33% Cream - 3 fl oz
- Onion - 0.5 oz
- Anchovies - 0.4 oz
- Canned Mackerel in Oil - 6.3 oz
- Capers - 1.1 oz
- Worcestershire Sauce - 0 fl oz
- Champagne Vinegar - 0 fl oz
- TABASCO® - to taste
- Meyer Lemon Juice - 0 fl oz
- Citrus Zest Mix - ½ spoons
- Ghee - 3.5 oz
- Kombu Seaweed - 0.5 oz
- Truffle Oil - to taste
- Basil - to taste
Step by Step guide
Step 1
Cut the cabbage head in half lengthwise along the core, and you can remove the tough outer leaves.
Step 2
In a large, deep skillet (the size should match the cabbage head), heat the clarified butter. Tear the kombu sheet by hand and add it to the butter.
Step 3
Place half of the cabbage head in the skillet — you can add both halves at once if the skillet allows it, or one at a time, cut side down. Sauté the cabbage over medium heat, occasionally drizzling with hot oil. For young cabbage, 25 minutes will be sufficient, while older cabbage may take 40 to 50 minutes.
Step 4
The cabbage should become soft, and dark scorch marks will appear on the cut surface.
Step 5
While the cabbage is cooking, prepare the tonnato sauce. Drain the oil from the can of tuna and place 200 grams of tuna into a bowl or blender.
Step 6
Add the mayonnaise and cream, then also include the anchovies, capers, and chopped onion. Blend until smooth.
Step 7
Grate some lemon zest into the sauce, add vinegar and lemon juice, along with Worcestershire sauce and Tabasco. Mix well.
Step 8
Remove the cooked cabbage from the skillet and cut it into serving segments.
Step 9
If desired, tuck fresh basil leaves between the layers.
Step 10
Spread the tonnato sauce on the bottom of the plate, then layer the cabbage on top.
Step 11
Serve drizzled with truffle oil if desired, or even topped with grated truffle, but it can also be enjoyed without any of these additions.
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