Ad Hoc at Home by Thomas Keller

Author:Thomas Keller [Keller, Thomas]
Language: eng
Format: epub
Publisher: Workman Publishing
Published: 2009-03-13T16:00:00+00:00

Cut the cabbage(s) in half through the core. Cut each in half again through the core. Cut out the core and discard. Turn a piece of cabbage cut side down and cut crosswise into 3 sections. Break apart the piece of cabbage over a bowl; cut out and discard any large tough ribs. Repeat with the remaining cabbage.

Bring a large pot of salted water to a boil (see Big-Pot Blanching). Prepare an ice bath. Add the cabbage to the water and boil for 1½ to 2 minutes, until the leaves are wilted but still crisp. Drain, chill in the ice bath, and drain in a strainer. Place the strainer over a bowl and press down on the cabbage to drain excess moisture.

Shortly before serving, heat some canola oil in a large frying pan over medium-high heat. Add about one-third of the cabbage, lower the heat to medium, and cook for about 1 minute. Separate the cabbage leaves with a spoon or palette knife, so as to have as much of the surface against the hot pan as possible, season with a generous pinch of salt, and cook, without stirring, for 3 to 4 minutes, to evaporate any remaining water and caramelize the leaves. Watch carefully—you want the cabbage to brown but not to char or burn; adjust the heat as necessary. Then cook, turning the cabbage constantly, for another 2 to 3 minutes, until tender. Transfer to a bowl. Repeat with the remaining batches of cabbage, adding more canola oil to the pan as needed.

Combine all the cabbage and the stock in a large sauté pan and bring to a simmer over medium heat. Stir in the butter and onions and cook for about 3 minutes, tossing often, to heat the cabbage through. The butter should be creamy and not separated; if it has separated, stir in a bit more stock.

Spoon into a serving bowl.

SERVES 6

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