URGENT: Citymeals is responding to the Coronavirus. Learn More or Donate Now to help prepare 450,000 emergency meals.

[x] close

From Chef Kate Williams

Cabbage
Made by Kate Williams, Executive Chef and Owner of Lady of the House and Karl's in Detroit. Photo courtesy of Jenna Belevender.

Recipe Serves: 4

A Note from Chef Williams: 

Cabbage is my favorite food but I hilariously hated it as a child. Maybe it's because we had it so much. I cook with it a lot now and I really like how different preparations bring out so many different flavors from the same ingredient.

Cabbage & Blue Cheese Ingredients:

  • 1 medium head green cabbage
  • 1 tablespoon kosher or sea salt
  • 1 tablespoon sugar
  • Freshly ground black pepper
  • 2 tablespoons canola oil
  • 1/2 cup blue cheese, such as Irish Cashel, crumbled
  • Flaky salt, such as Maldon

Miso dressing ingredients:

  • 2 tablespoons fresh lemon juice
  • 2 tablespoons honey
  • 1 1/2 tablespoons white miso
  • 1 1/2 teaspoons chopped fresh ginger
  • 1/2 cup grapeseed oil
  • Salt to taste

Soy vinaigrette ingredients:

  • 2 tablespoons soy sauce or tamari
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons honey
  • 2 tablespoons rice vinegar

Instructions:

  1. Prepare the cabbage. Remove the outer leaves and cut the head into 6 wedges. (If the head is particularly large, cut it into 8 wedges.) Place wedges on a baking sheet. In a small bowl, mix salt, sugar and pepper. Sprinkle mixture over cabbage and let sit 30 minutes at room temperature.
  2. Meanwhile, make the miso dressing. In a blender or food processor, blend all the ingredients until smooth and thoroughly incorporated. Add salt to taste.
  3. Make the soy vinaigrette. In a small bowl, whisk all the ingredients together. If the honey is too cool and is clumping, place the jar in simmering water or in the microwave for a few seconds to thin and liquefy before mixing the honey into the vinaigrette.
  4. Cook the cabbage. In a large cast-iron or other heavy skillet, heat oil over medium-high heat. Add cabbage wedges and cook until golden-brown on all sides and softened, about 3 minutes per side. Keep warm.

To Serve:

Spoon 3 tablespoons miso dressing onto a serving platter. Top with warm cabbage and drizzle 2 tablespoons soy vinaigrette over top. Sprinkle on blue cheese and finish with flaky salt. Serve warm, with remaining miso dressing on the side.