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.
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
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
One 2 1/2-pound head of Savoy cabbage, cut through the core into 8 wedges
1/2 Savoy cabbage
How to Make It
Step 1 Make the seaweed anchoïade
In a medium bowl, whisk all of the ingredients together. Let stand at room temperature for about 20 minutes.
Step 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.
Step 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.
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.
Pair this dish with an herb- and citrus-scented Sauvignon Blanc.
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