New perk: Easily find new routes and hidden gems, upcoming running events, and more near you. Your weekly Local Running Newsletter has everything you need to lace up! .
Two words: grilled cabbage. Top Chef alum adds a soy brown butter hollandaise sauce that not only adds flavor, but also gives this hearty and humble vegetable the entr矇e treatment. This dish is a fan favorite at , Cohens restaurant in New York City.
Ingredients
- 2 heads of green cabbage
- 1 Tbsp. olive oil
- Salt, to taste
- Togarashi, to taste
- Fresh julienned shiso, to taste
Brown butter yuzu hollandaise
- 4 egg yolks
- 20g ABC Kecap Manis Soy Sauce
- 60g Lee Kum Kee Premium Soy Sauce
- 60g yuzu juice
- 1 Tbsp. salt
- Pinch chile flakes
- 300g brown butter
Preparation
1. Cut heads of cabbage in half and steam for 20 minutes. Then lightly oil and season with salt.
2. Grill cabbage cut side down on high heat until nicely charred, about 25 minutes. Remove from grill, and sprinkle with togarashi and fresh julienned shiso.
3. Mix brown butter yuzu hollandaise ingredients in a quart container, slowly blending in brown butter with an immersion blender.
4. Drizzle brown butter hollandaise on top of cabbage, and serve.