Seared Cabbage Steak with Sesame Miso Butter

ShoMon Kappo / SEATTLE
Chef Masaki Nishioka

SERVES 3-4

Ingredients:

FOR THE CABBAGE

• 1 small green cabbage, cut into 6 wedges
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• Kosher salt or sea salt, as needed
• Freshly ground black pepper, as needed

FOR THE SESAME MISO BUTTER

• 1½ tablespoons white miso
• 1 tablespoon sesame paste (or tahini)
• 1 tablespoon unsalted butter, softened
• 1 teaspoon honey (optional, adjust to taste)
• 1½ teaspoons rice vinegar or lemon juice
• A small garlic clove, grated (optional, for flavor)
• 1-2 teaspoons water or dashi, more if needed, to adjust consistency

TO SERVE (OPTIONAL)

• Chives, finely chopped
• Parmesan, freshly shaved

Instructions:

1. Sprinkle salt over the cut sides of the cabbage wedges, and let them rest for about 5 minutes. Cover with plastic wrap, and microwave for 11/2 minutes to draw out surface moisture, which will help the cabbage caramelize evenly.
2. While the cabbage rests, make the sesame miso butter. In a small bowl, stir together the white miso, tahini, softened butter, honey, rice vinegar, garlic and water until smooth.
3. Heat oil in a large castiron or heavy skillet over medium heat. Place the cabbage wedges, cut-side down, in the skillet, and cook until deeply golden and charred in spots, about 6-8 minutes. Adjust heat if necessary to prevent burning.
4. Flip the cabbage wedges. Add the butter, and let it melt, tilting the pan to baste the cabbage. Continue cooking until the core is tender but the wedges hold their shape, about 5 more minutes.
5. Transfer the cabbage to a serving platter. Spoon the sesame miso butter over the wedges while still warm, letting it melt slightly. Sprinkle with freshly ground black pepper. Garnish with optional chives and Parmesan if desired.

Turkish Cabbage Dolmas

Hamdi / SEATTLE
Chef Berk Güldal

SERVES 4-6

Ingredients:

FOR THE FILLING

• 2-3 tablespoons olive oil
• 2½ tablespoons pine nuts
• 3 medium onions, finely chopped
• ⅔ cup rice, rinsed and soaked
• 2½ tablespoons currants, rehydrated
• 2 teaspoons ground cinnamon
• 2 teaspoons ground allspice
• 1 tablespoon paprika
• 1 tablespoon plus 1 teaspoon dried mint
• 3 tablespoons fresh dill, chopped
• 3 tablespoons fresh mint, chopped
• 1 teaspoon black pepper
• ¾ teaspoon salt, plus more to taste
• 2 teaspoons pomegranate molasses

FOR THE CABBAGE

• 14-18 savoy cabbage leaves
• Salt, for blanching water
• Ice bath

TO SERVE (OPTIONAL)

• Dill sprigs
• Sumac yogurt
• Pickled mustard seeds
• Pickled savoy cabbage
• Grilled lettuce
• Puffed black rice

Instructions:

FOR THE FILLING

1. Heat the olive oil in a pot over medium heat. Add the pine nuts, and toast until light golden. Add the onions and a pinch of salt, lower the heat and cook until fully caramelized, 20 to 30 minutes. Meanwhile, rinse the rice 6 times in cold water, and leave it soaking until needed. Rehydrate the currants in warm water, and finely chop the fresh mint and dill.
2. Drain the rice, and stir it into the caramelized onions. Cook for 2 to 3 minutes, and then add just enough water to cover. Cover the pot, and cook until the rice is tender, 10 to 12 minutes. Spread the mixture onto a sheet pan to cool.
3. When cooled to room temperature, transfer to a bowl, and add the currants, cinnamon, allspice, paprika, dried mint, fresh herbs, salt, pepper and pomegranate molasses. Mix well, and adjust seasoning as needed.

FOR THE CABBAGE

• Bring a large pot of salted water to a boil. Remove the cores from the savoy leaves, and peel them apart. Blanch the leaves for 5 minutes, stirring occasionally to ensure even cooking, and then immediately transfer to an ice bath. Drain well and pat dry.

TO ASSEMBLE

1. Place a cabbage leaf flat on a board. Add about 75 grams of filling (roughly a heaped 2-tablespoon scoop) to the base of the leaf. Fold the sides inward, and roll tightly from bottom to top to form the dolma. Repeat with remaining leaves.
2. Arrange the dolmas seam-side down in a steamer basket or perforated pan set over simmering water. Cover and steam for 40 minutes. Let rest briefly before serving.
3. To serve, arrange the warm dolmas on a platter, and garnish with dill and any combination of sumac yogurt, mustard seeds, pickled cabbage, grilled lettuce or puffed black rice.

Warm Cabbage Salad with Pork Belly “Croutons,” Honeycrisp Apples and Hazelnuts in a Black Garlic-Molasses Vinaigrette

Marin / SEATTLE
Chef Robin Posey

SERVES 6

Ingredients:

FOR THE BRAISED PORK BELLY

• Salt, sugar and black pepper (1:1:1), for curing
• 1 onion, chopped
• 1 carrot, peeled and chopped
• 1 rib of celery, chopped
• Stock, as needed

FOR THE BLACK GARLIC VINAIGRETTE

• 4 tablespoons black garlic (or 2 tablespoons soy sauce and an additional tablespoon of molasses)*
• 2 tablespoons molasses
• 2 cups aioli or mayonnaise
• ¼ cup rice wine vinegar
• Pinch of salt

FOR THE SALAD

• 4 cups green cabbage, shredded
• 4 cups purple cabbage, shredded
• 8 ounces braised pork belly, cut into cubes (see recipe)
• 1 honeycrisp apple, cut into thin slices or batons
• 6 mint leaves, finely chopped
• 3 parsley sprigs, finely minced
• ¾ cup black garlic vinaigrette (see recipe)
• ½ cup hazelnuts, toasted, salted and slightly crushed
• Salt and pepper, to taste

Instructions:

FOR THE BRAISED PORK BELLY

1. Cure the pork with a combination of salt, sugar and black pepper (1:1:1) overnight.
2. Sear the cured pork belly on both sides in an oven-safe pot or Dutch oven. Add chopped onion, carrot and celery. Caramelize the mirepoix in the pork fat. Add enough stock to nearly cover the belly, cover with parchment paper and foil, and braise at 300 degrees for 3 hours.
3. Remove (carefully!) the belly from the liquid, transfer to a different pan, cover with parchment and press overnight. (You can use a second pan and a big can of pumpkin purée to press, but any weight will work.)
4. Slice the pressed belly into inchwide slices, and broil them for about a minute, or heat in a frying pan or an air fryer, just before you’re ready to serve the salad.
5. Chef’s note: Alternatively, cut some thick-cut bacon into inch-wide pieces and gently fry them up (lardons). Whether you’re using the belly or the bacon, the key to success is to have the other ingredients assembled and ready to go; the warmth of the hot fat breaks down the cabbage just enough to really pull the sweetness out.

FOR THE BLACK GARLIC VINAIGRETTE

• Combine all in a food processor.

FOR THE SALAD

1. In a large bowl, combine the green and red cabbages, lightly salt and pepper and toss.
2. Heat up the pork belly (or lardons), and toss them into the cabbage. Toss together while the pork is hot.
3. Add the apple slices, herbs and black garlic vinaigrette. Toss together, and plate. Finish with toasted hazelnuts.

*Chef’s note: Black garlic is a form of aged garlic in which the sugars in the cloves are transformed through the Maillard reaction—the same magic performed when perfectly searing a steak or caramelizing an onion. The sulphurous notes in raw garlic degrade into a sweeter, more mild flavor that is similar to tamarind or molasses. Indeed, if you don’t have any black garlic in your pantry, and you don’t have the 45 days needed to make it in your home, this dressing can be made with a little soy sauce and molasses.