Food, Home & Lifestyle
Lesson time 27:45 min
Often overlooked, cabbage is incredibly versatile. Learn how to sear and roast cabbage wedges, ferment sauerkraut, pickle mustard seeds, and make a potent parsley oil to create a delicious dish.
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Topics include: Cabbage * Seared & Roasted Cabbage * Sauerkraut * Parsley Oil * Pickled Mustard Seeds * Heat Sauerkraut * Parsley Crème Fraîche Sauce
WOMAN: The taste we chase every summer will last until the winter. [MUSIC PLAYING] - Cabbage is often, I would say, the black sheep of the family. It's used as kind of a secondary ingredient in coleslaw. Or maybe a salad of iceberg lettuce. Cabbage is one of the most underestimated ingredients, I think, in the world. The reason why I love cabbage, because it's one of the staple ingredient in Brittany, where I grew up. And I love it. My mom and my grandmother are using the cooking as the queen of the dish. It's very versatile, but it's also delicious. So I want to show you a way to enjoy it as a main dish. And you don't need anything else. You just want to have the cabbage. I'm going to show you how to make a beautiful roasted cabbage with sauerkraut, pickle mustard seed, parsley, all and a cream sauce. The cabbage will always be the queen. [MUSIC PLAYING] So here we going to use a Savoy cabbage. I love the texture, I love the firmness of it. I love the way that it cook, but I love also the taste of it. Become very popular here in America. You can see it at the farmer's market. If you don't like Savoy, you can use Napa cabbage or any other kind of cabbage. We're going to show you two different technique which is kind of interesting. One is a roasted technique, so roast cabbage. And then the fermentation. So we're going to do a take on the sauerkraut, the in French. It's fermenting the cabbage for about two weeks just with salt. Very easy to do. So this is what we're going to show you. First we get a pan, just get some grapeseed oil. Grapeseed oil is great to cook a high heat. Some people use olive oil. But I don't really like to do it when it's really, really high heat. So grapeseed oil is very also, there is no taste to it. So you want this to warm, get hot. So the shimmering of the oil in the pan telling you that the oil is hot. So what do you want to do? You kind of want to move away from the heat right now. And we are going to place cabbage. So I quarter the cabbage and I'm going to use half for searing and then the other half later on for the sauerkraut. You don't have to do everything all together. I like to cook my cabbage in stages. If I have a lot of cabbage, I take one pan and then I start again with another pan. So what are you looking for here is color. No burning, but color. You want this, you searing it. I'm going to add a little bit of aromatic to it. So thyme and the garlic in the oil and this kind of flavor the oil. And then we're going to start to baste it a little. The basting will cook a bit of the cabbage, but lightly on the outside. Often, the basting is done with butter. Here we have just oil. And so you want to check. Oh, yeah. The oil is very much flavor with the thyme and the garlic. It's getting integrated into the cooking of the cabbage. You know what I like to do, is to get color and turn it about two or three times. And then when you have a nice sear, fin...
About the Instructor
With three James Beard awards and a three-Michelin-starred restaurant, Chef Dominique Crenn has transcended traditional vegetarian fare by treating cooking as a kind of poetic expression. Now the celebrated chef invites you to discover inspired vegetarian cooking. Following a full tasting menu of recipes, learn how to elevate your techniques, minimize waste, and turn vegetarian dishes into works of art.
Featured Masterclass Instructor
Turn vegetarian dishes into statement pieces with celebrated chef Dominique Crenn. Explore her techniques through a tasting menu of elevated recipes.Explore the Class