Table Talk with Chef Zachary Golper of Bien Cuit |
Answers Are In! ›
Miso Soup with Napa Cabbage and Udon
Braised Red Cabbage with Bacon
- 1 medium-sized head of cabbage
- 2 medium-sized carrots, peeled
- 3 Tbs olive oil
- 2 cups water
- 1 Tsp garlic paste
- 1 Tsp kosher salt
- 1 Tbs Turmeric powder
- .5 Tsp cracked black pepper
When you get the veggie platter at an Ethipian restaurant and there’s the side of cabbage… well, this is as close as I have gotten to recreating it at home.
- 1Chop cabage in quarters, and then again in large to medium sized chunks. Cut carrots into medallions 1/4-1/2" thick.
- 1Heat olive oil in a large stock pan. Add in cabbage, carrots,and 1/2 cup water and put the lid on. Allow the cabbage to wilt before adding the remaining water (~5 minutes).
- 2Stir in garlic paste, salt, pepper, and turmeric and cook on medium heat with the lid on for 15 minutes, stirring occasionally, before reducing to low heat.
- 3Cut lemon in half and squeeze in the juice from both halves (~1/4 cup). Stir again, and place both halves on top of the cabbage insides down. Continue to cook on low heat (lid on) for another 45-60 minutes, depending on your desired consistency of the cabbage. You may also need to add water at some point throughout this process.
- 4Remove and discard lemon halves. Allow to cool, and serve warm to room temperature. Pairs well with injera.