Grilled Cabbage with Two Sauces

Chef Chris Kajioka, whose restaurant Senia is opening soon in Honolulu, is obsessed with local ingredients. He sources a conical variety of cabbage called conehead and grills it in wedges. It's served with a creamy dill sauce as well as a richly flavored mix of soy sauce, ginger and the Japanese seaweed kombu.

  • Active:
  • Total Time:
  • Servings: 8

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Ingredients

seaweed anchoÏade
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup unseasoned rice vinegar
  • 2 tablespoons shio kombu
  • 1 tablespoon minced shallot
  • 1 tablespoon minced peeled fresh ginger
  • 1 tablespoon minced garlic
  • 1 tablespoon dark soy sauce
dill sauce
  • 1/2 cup mayonnaise
  • 2 tablespoons unseasoned rice vinegar
  • 2 tablespoons honey
  • 2 tablespoons packed dill
  • 2 tablespoons packed parsley
  • 2 tablespoons packed tarragon
  • 2 tablespoons Dijon mustard
  • 1/2 tablespoon fresh lemon juice
  • 1/2 tablespoon extra-virgin olive oil
  • Kosher salt
  • Pepper
cabbage
  • One 2 1/2-pound head of Savoy cabbage, cut through the core into 8 wedges
  • 1/2 Savoy cabbage

How to make this recipe

  1. Make the seaweed anchoïade In a medium bowl, whisk all of the ingredients together. Let stand at room temperature for about 20 minutes.
  2. Make the dill sauce In a blender, combine all of the ingredients except the salt and pepper and puree until smooth. Scrape into a bowl and season with salt and pepper.
  3. Cook the cabbage In a large saucepan, steam the cabbage over boiling water, covered, until just tender, about 12 minutes. Transfer to a plate.
  4. Light a grill or preheat a grill pan. Brush the cabbage wedges with olive oil and season generously with salt and pepper. Grill over high heat, turning once, until lightly charred, about 
8 minutes. Transfer the cabbage wedges to a platter and serve with the seaweed anchoïade and dill sauce.

Suggested Pairing

Pair this dish with an herb- and citrus-scented Sauvignon Blanc.

Contributed By Published January 2016





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