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.

Chris Kajioka
January 2016

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Recipe Summary

active:
45 mins
total:
45 mins
Yield:
8
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Ingredients

SEAWEED ANCHOÏADE
DILL SAUCE
Cabbage

Directions

Make the seaweed anchoïade
  • In a medium bowl, whisk all of the ingredients together. Let stand at room temperature for about 20 minutes.

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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.

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.

Suggested Pairing

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

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