Roasted and Charred Cabbage with Caesar-Style Hollandaise

Ingredients

• 1 Green cabbage (Cut into quarters; approximately 900 g edible portion)
• Salt (As needed to season the cabbage and adjust the sauce)
• 3 tbsp Avocado oil (For searing the cabbage)
• 0.5 cup Water (To add to the skillet before roasting)
• 0.75 lb Clarified butter (Heated until very hot and bubbling; incorporated slowly into the sauce)
• 3 Egg yolks (Approximately 51 g total)
• 0.5 cup Grated Parmesan cheese (Approximately 50 g)
• 4 Anchovy fillets (Approximately 16 g)
• 1 tsp Capers (Drained)
• 1 tbsp Shallot (Chopped)
• 0.5 tsp Garlic (Chopped or finely crushed)
• 0.5 cup Warm water (To thin the hollandaise base)
• 2 tbsp Fresh basil (Chopped; added at the end of the sauce)
• Garlic croutons (Crushed croutons made from baguette; amount to taste for garnish)

Steps

1. 1

   Place a rack in the center of the oven and preheat it to 400 °F (205 °C) using the convection roast setting.

2. 2

   Preheat a large oven-safe sauté pan over medium-high heat. It should be very hot before adding the cabbage.

3. 3

   Season all the cut sides of the cabbage quarters with salt.

4. 4

   Add the avocado oil to the hot pan and carefully place in the cabbage quarters.

5. 5

   Sear the cabbage for approximately 3 minutes per side, turning it so that all sides become deeply browned and charred. The surface should have dark marks while the interior remains firm.

6. 6

   Pour the water into the pan around the cabbage. The liquid will generate steam and help soften the cabbage during roasting.

7. 7

   Transfer the pan to the oven and roast the cabbage for 20–25 minutes, until tender when a knife is inserted into the thickest part.

8. 8

   While the cabbage roasts, heat the clarified butter in a saucepan until very hot and bubbling, without letting it burn.

9. 9

   Place the egg yolks, Parmesan, anchovies, capers, shallot, salt, garlic, and warm water in the bowl of a food processor.

10. 10

    Process the mixture for 30 seconds, until the ingredients are well combined and the base looks smooth.

11. 11

    With the processor running, pour in the hot clarified butter in a very thin, steady stream. Continue processing until the sauce is thick, creamy, and emulsified.

12. 12

    Taste the hollandaise and adjust the seasoning if necessary. Add the chopped basil and process briefly, or stir it in by hand to distribute it.

13. 13

    Remove the tender cabbage from the oven and place one quarter on each plate.

14. 14

    Top each serving with the Caesar-style hollandaise.

15. 15

    Finish with crushed garlic croutons made from baguette and serve immediately, while the cabbage is hot and the sauce is creamy.

Notes

The original recipe does not specify an amount for the garlic croutons; add them to taste. Keep the hollandaise warm, not boiling, to prevent it from breaking. The cabbage and sauce are best served immediately.

Nutrition per serving

• side dish
• vegetarian
• cabbage
• roasted
• charred
• hollandaise sauce
• Caesar-style
• with Parmesan