6 servings
Context
You know, there’s something magical about the dishes that manage to bridge the gap between vegetarians and their meat-loving friends. This Roasted Cabbage, a favorite from our Tulum fall menu, does just that. It’s become such a beloved veggie main course that even our most carnivorous patrons order it again after just one bite. Simple, rustic, and packed with flavor, it’s the essence of fall on a plate. Dive in and see why it’s making everyone, regardless of their usual preferences, come back for more.
Ingredients:
| 1 | White cabbage |
| 1 | Fennel bulb |
| 30 ml | Apple cider vinegar |
| 350 g | Sliced almonds |
| 300 g | Red onion |
| 250 g | Butter |
| ½ | Baguette |
| 200 g | White onion |
| 500 g | Whipping cream |
| 500 ml | Milk (optional) |
| To taste | Salt |
| Cooking oil for roasting | |
| To taste | Pepper |
Steps:
- Prepare the Vegetables: Using a sharp knife, quarter the cabbage and then slice it into approximately 1-inch slices. Slice the fennel bulb and immerse it in the apple cider vinegar (save some fennel fronds for decoration later).
- Cook the Cabbage: In a steamer pot, place the cabbage slices and steam for 7 minutes.
- Romesco Sauce:
In a pot, sauté the onion with butter until it becomes translucent. (Tip: Add a pinch of salt to help the onion release its juices).
Add cubed baguette pieces and cook until they turn golden brown.
Mix in the sliced almonds and stir for 3 minutes.
Pour in the whipping cream and bring it to a boil.
Once boiled, remove from heat and blend everything. If you prefer a more liquid texture, add milk as needed. Season with salt. - Roast the Cabbage:
You can use a skillet or a grill.
Brush the cabbage with a bit of oil and season with salt and pepper.
For the skillet: Preheat it with 5 ml of oil. Once it starts smoking, add the cabbage and sear both sides until golden.
For the grill: Preheat the grill and place the cabbage directly on it, roasting until it turns golden on both sides. - Plate:
Spoon three scoops of the romesco sauce in a circle on the plate.
Place the roasted cabbage in the center.
Garnish with the pickled fennel, sliced almonds, and fennel fronds.
