Blackened Cabbage With Kelp Brown Butter Recipes

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BLACKENED CABBAGE WITH KELP BROWN BUTTER



Blackened Cabbage with Kelp Brown Butter image

Provided by Chef Christian Puglisi

Categories     Side     Wheat/Gluten-Free     Healthy     Vegan     Cabbage     Bon Appétit

Yield 2 Servings

Number Of Ingredients 7

1 tablespoon grapeseed oil
1 medium green cabbage (about 1 1/2 pounds), halved
4 tablespoons unsalted butter
2 1" pieces dried kombu
10 basil leaves
2 teaspoons apple cider vinegar
Flaky sea salt

Steps:

  • Face Plant:
  • Heat oil in a carbon-steel or castiron pan over medium-high, then add half of cabbage (save the other half for Monday's stir-fry), cut side down. Cook, undisturbed (yep, don't move it), until the underside is nearly blackened, 10-15 minutes. When you start worrying that it's completely burned and possibly ruined, you'll know you're doing it right.
  • Butter Up:
  • Reduce heat to medium-low and add butter (yes, half a stick, but relax-most of it will never make it onto the plate), shaking the pan to help it get in, around, and under the cabbage. When it foams, tilt the pan toward you and spoon the now-browning butter up and over the top of cabbage 30 seconds.
  • Work the Core:
  • Continue cooking and basting every 3 or 4 minutes, making sure to hit the thick core end of the cabbage as well as the top. The butter will get very dark, and that's fine-add a knob or two more if needed to bring it back from the brink. Remember, most of it will stay in the pan.
  • Seek Kelp:
  • Meanwhile, grind kombu to a powder in a spice mill (or use a mortar and pestle). You're about to add another layer of flavor. After the cabbage has been cooking 10-12 minutes, add the kelp powder to the butter; baste the cabbage again.
  • Testing, Testing...
  • Cabbage is a dense, multilayered vegetable, so how do you know when it's ready? Take a tip from Puglisi and use a cake tester to check for doneness. If it slides through the layers easily, your cabbage is ready. No cake tester? A thin metal or bamboo skewer will do the trick.
  • Halve Time:
  • Cut the cabbage in half on a cutting board (you'll have two quarters in front of you at this point). Tuck basil between a few layers. Drizzle with vinegar and season with salt. Let cabbage sit a minute or two for the herbs to soften before serving. It will smell divine.

BUTTER-BASTED BBQ CABBAGE



Butter-basted BBQ cabbage image

Burn cabbage on a barbecue to add flavour while cooking the middle. It should be near-black when done, but don't worry - you won't eat the charred leaves

Provided by Tom Kerridge

Categories     Side dish

Time 1h20m

Number Of Ingredients 7

1 medium Savoy or King cabbage , outer leaves kept on
100g butter
4 garlic cloves , grated
1 tbsp muscovado sugar
2 green chillies , finely chopped
1 lime , finely zested and juiced
small bunch coriander , chopped

Steps:

  • Light a lidded barbecue. Let the flames die down and the coals turn ashen, then mound the coal up on one side or heat an oven to 180C/160C fan/gas 4. Wash the cabbage of any grit or soil. Beat the butter with the rest of the ingredients and a pinch of salt.
  • Open the outer leaves to expose the main ball, spread out the leaves and make a few big cuts into the heart. Smear the butter mix over the middle, draw the outer leaves back up, and secure with string (this will stop the leaves falling off ).
  • Sit the cabbage in a roasting tin and cook in the barbecue or oven for 1 hr 15 mins until the outer leaves are charred and an inserted skewer doesn't offer too much resistance. Remove the cabbage and cut off the string, then remove the outer leaves to expose the cooked middle. Cut into wedges and baste with the butter in the tray while warm, so the cabbage soaks up the flavours.

Nutrition Facts : Calories 167 calories, Fat 14 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein, Sodium 0.4 milligram of sodium

BUTTERED-BRAISED CABBAGE



Buttered-Braised Cabbage image

This will make you like cabbage in a whole different way.

Provided by Alexis

Categories     Side Dish     Vegetables

Time 18m

Yield 6

Number Of Ingredients 3

¼ cup butter, divided
1 head green cabbage, shredded
ground black pepper to taste

Steps:

  • Heat 3 tablespoons butter in a large pot over medium-low heat until mostly melted. Add cabbage. Place remaining 1 tablespoon butter on top of the cabbage. Cover and cook until cabbage is tender, about 10 minutes. Uncover and stir cabbage to coat evenly with butter. Remove from heat and let stand, covered, about 3 minutes. Season with black pepper.

Nutrition Facts : Calories 117.4 calories, Carbohydrate 11.5 g, Cholesterol 20.3 mg, Fat 7.9 g, Fiber 5 g, Protein 2.6 g, SaturatedFat 4.9 g, Sodium 90 mg, Sugar 6.3 g

BURNT BUTTER CABBAGE



Burnt butter cabbage image

Try pointed cabbage for a new way to jazz up your Sunday roast or dinner party side selection. All you need is two ingredients and 12 minutes to spare!

Provided by Barney Desmazery

Categories     Side dish

Time 12m

Number Of Ingredients 2

1 pointed cabbage
25g butter

Steps:

  • Remove the outer leaves of the cabbage and cut it into six wedges. Heat the butter in a large frying pan until starting to brown, add the cabbage and cook until burnt on one side. Add more butter to the pan if you need to and use tongs to turn the cabbage and burn on the other side. Season with sea salt and serve.

Nutrition Facts : Calories 69 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 3 grams protein, Sodium 0.1 milligram of sodium

CABBAGE BRAISED IN BUTTER



Cabbage Braised in Butter image

I wouldn't have tried this, but the picture looked so delicious. It's Darina Allen's recipe. It is as delicious as the picture looked.

Provided by JenPo

Categories     Vegetable

Time 18m

Yield 6 serving(s)

Number Of Ingredients 3

1/4 cup butter
1 head cabbage, cut in six wedges
1 pinch salt

Steps:

  • In a skillet on medium heat, melt the butter and add the cabbage wedges.
  • Cook 5 minutes, until browned on one side.
  • Turn the wedges over and cover the pan.
  • Cook 10 minutes, until tender and browned a bit.
  • Just before serving, very lightly season with salt.

Nutrition Facts : Calories 105.7, Fat 7.8, SaturatedFat 4.9, Cholesterol 20.3, Sodium 120.6, Carbohydrate 8.8, Fiber 3.8, Sugar 4.8, Protein 2

CABBAGE WITH HERB BUTTER



Cabbage with Herb Butter image

Even folks who don't usually care for cabbage will love this side dish. A perfectly seasoned herb butter makes it irresistible.-Iola Egle, Bella Vista, Arkansas

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 8

1 medium head cabbage (about 2 pounds), cut into wedges
1/2 cup butter, melted
1/2 cup minced chives
1/4 cup thinly sliced green onions
1/4 cup minced fresh parsley
1 tablespoon lemon juice
1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
1/4 cup shredded cheddar cheese

Steps:

  • Place cabbage in a large saucepan or Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook for 8-10 minutes or until tender., Meanwhile, combine the butter, chives, onions, parsley, lemon juice and thyme. Drain cabbage; transfer to a serving platter. Drizzle with the herb butter; sprinkle with cheese.

Nutrition Facts :

BUTTERED CABBAGE



Buttered Cabbage image

Make and share this Buttered Cabbage recipe from Food.com.

Provided by Skip Murray

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 4

1 medium cabbage, sliced or coarsely chopped.
4 ounces butter (1 stick)
salt
fresh ground pepper

Steps:

  • In a large covered skillet melt butter.
  • And a generous pinch of salt.
  • Add sliced cabbage.
  • Saute over med heat until cabbage is tender.
  • Add salt and pepper to taste.

Nutrition Facts : Calories 260, Fat 23.2, SaturatedFat 14.6, Cholesterol 61, Sodium 243.3, Carbohydrate 13.2, Fiber 5.7, Sugar 7.3, Protein 3.1

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