I made this recipe during my recent visit to Stone Bank Farm in Wisconsin to cook and learn with their staff and Chef Kyle Knall, who I worked with years ago at Gramercy Tavern. Stone Bank Farm began after the founder, John Gehl, visited Shelburne Farms 25 years ago. He was so inspired by his experience that he began his own foundation dedicated to preserving land and teaching about organic and regenerative agriculture, and Stone Bank Farm was born. There has been an interest in collaboration for quite some time!
While I was there, Stone Bank was growing these amazing, tiny caraflex cabbages that are super sweet. I already knew Chef Kyle liked to do a lot of wood fired grilling, so I was sure this recipe would be perfect — with the grilling, you get this smoky bitter note that goes really well with the natural sweetness of the cabbage. And, much like Vermont, Wisconsin is dairy country, so there is great dairy and buttermilk to be had, which is the perfect foil for this crunchy and bitter vegetable preparation.
Charred Cabbage with Buttermilk Dressing
Ingredients
- 1 each medium cabbage, quartered (we used caraflex cabbage, any more tightly-bound variety will work)
- ¼ cup kosher salt
- ½ cup buttermilk
- 1 ½ cup sour cream
- ½ cup water
- 1 tsp mustard powder
- ¼ cup fresh dill
- ¼ cup fresh parsley
- ¼ cup fresh mint
- ½ cup garlic scapes, thinly sliced
- 1 red onion, thinly sliced
- 2 lemons, halved for juicing
- ¼ cup extra virgin olive oil
Method
- Cut the cabbage into wedges (if using a medium-sized cabbage, quarters will be best). Season liberally with kosher salt (this can happen up to 24 hours in advance). Place cabbage in a steamer and cook for 25 minutes. Carefully remove the cabbage from the steamer and allow to cool for 10–15 minutes.
- While the cabbage is cooling, begin to make the buttermilk sauce. In a medium mixing bowl, combine the sour cream, buttermilk, water, 1 teaspoon salt, and 1 tablespoon extra virgin olive oil. Whisk and set aside.
- Using a heavy bottom sauté pan (preferably a cast iron skillet), sear the cabbage wedges over medium-high heat. Do not panic if the cabbage begins to char to the point of smelling burnt — this is a good thing! Using a pair of tongs or a metal spatula, rotate the cabbage to allow all sides to caramelize evenly. The core will usually char the most, but that will be removed before serving. Remove cabbage from the sauté pan and dress with the juice from 1 lemon. Allow to cool for 5–10 minutes.
- Once the cabbage is cool enough to handle, place the wedge so that one of the cut sides lays flat on the cutting board. Using a knife, remove the cabbage core.
- Place a small pool of the buttermilk sauce on the plate. Place the cabbage wedge on top of the sauce. Sprinkle the cabbage wedge with the fresh herbs, garlic scapes, a bit more salt (to taste), and extra virgin olive oil. Finish with thinly sliced red onion and the remaining lemon juice.