I have officially survived my first week back to regular life after my trip to Tennessee (and a quick night in North Carolina) and I definitely have been going through post-vacation adjustments. And for me, that entails a few (many) things–getting back to my day job, apparently getting sick, getting back to my workouts, back to avoiding breaking my neck every 4.5 minutes by tripping on an underfoot boy kitten, getting over the emotions felt on the trip itself and missing where I was (more on that soon), and most of all–missing the amazing and life-changing food in the South. There is just nothing like it.
Today’s recipe is inspired but one of the favorite bites I took, out of approximately 6,578 bites that I took on my trip. Husk Nashville, with Chef Sean Brock at the helm, served up the kind of meal that really makes you stop and think. And what I mean by that, is not only do you try to decipher how in the world the flavors came to be as they are and by what method, but you just almost stop and think simply so that you stop eating because you don’t want it to end. I had a beautiful nut-crusted catfish as my entree but what took the trophy was the southern vegetable plate.
Those of you who haven’t heard of Sean Brock’s philosophy and approach, I highly recommend watching Mind of a Chef: Season 2 (on Netflix) or reading his book. He is making it his life’s work to revive heritage foods and in his restaurant, single-handedly disproves that the south is all about deep-fried and butter-laden. The afore-mentioned vegetable plate provided five interpretations of vegetables, as I couldn’t have conceived myself–at least I don’t think. My favorite was the grilled heirloom cabbages with sunflower seeds.
My version of the dish uses both red and green cabbage, a super hot skillet, a touch of apple cider vinegar, and raw walnuts to create a healthy and intensely flavorful dish. Enjoy my spin-off and my attempt to get back to Nashville, on a plate.
Ingredients
1 head red cabbage, cored and quartered
1 head green cabbage, cored and quartered
1 small white onion, thinly sliced
3 cloves fresh garlic, thinly sliced
2 tablespoons apple cider vinegar
1 tablespoon fresh chives, finely chopped
1/4 cup raw walnuts, roughly chopped
olive oil
kosher salt
Directions
1. Pre-heat oven to 400 degrees
2. Pre-heat a heavy bottomed, oven-safe skillet (cast iron would be ideal) over high heat
3. Drizzle quartered cabbage sections with olive oil and sprinkle with salt. Massage each piece, to coat evenly.
4. Place seasoned and oiled pieces of cabbage in very hot skillet, with a flat sides facing down.
5. Allow the first side of each piece to char for about 5 minutes, or until a nice dark color has formed. Rotate each piece so that the second flat side is now face down and allow another 5 minutes.
6. After both flat sides are nice and charred, flip the pieces on the round side (point of triangle up, as shown) and transfer skillet to the oven for 15 minutes.
7. Remove skillet from oven and using tongs to hold each piece steady, cut out the core of each section of cabbage.
8. Roughly chop each section into large pieces–about an inch and a half. Place chopped cabbage in a bowl and set aside.
9. Place skillet back on the stove and turn burner to a medium heat. Drizzle two tablespoons or so of olive oil into skillet and let heat for 30 seconds. Add sliced garlic and onion to the pan. (Side note: I happened to come across some quite young, fresh garlic at the farmers market and if you are also so lucky, use that! Regular fresh garlic will do just perfectly, though.)
10. Sauté onions and garlic for about 1-2 minutes, or until soft. Then, add chopped cabbage back into skillet.
11. Raise the skillet to high heat and add in apple cider vinegar. Using your tongs or a spoon, use the liquid to scrap up the charred bits from the bottom of the skillet.
12. Cook for 5 more minutes, to allow apple cider vinegar to cook down and its flavor to be absorbed by the cabbage.
13. When serving, top with fresh chives and walnuts.
Ever-so-handy printable here:
- 1 head red cabbage, cored and quartered
- 1 head green cabbage, cored and quartered
- 1 small white onion, thinly sliced
- 3 cloves fresh garlic, thinly sliced
- 2 tablespoons apple cider vinegar
- 1 tablespoon fresh chives, finely chopped
- 1/4 cup raw walnuts, roughly chopped
- olive oil
- kosher salt
- Pre-heat oven to 400 degrees
- Pre-heat a heavy bottomed, oven-safe skillet (cast iron would be ideal) over high heat
- Drizzle quartered cabbage sections with olive oil and sprinkle with salt. Massage each piece, to coat evenly.
- Place seasoned and oiled pieces of cabbage in very hot skillet, with a flat sides facing down.
- Allow the first side of each piece to char for about 5 minutes, or until a nice dark color has formed. Rotate each piece so that the second flat side is now face down and allow another 5 minutes.
- After both flat sides are nice and charred, flip the pieces on the round side (point of triangle up, as shown) and transfer skillet to the oven for 15 minutes.
- Remove skillet from oven and using tongs to hold each piece steady, cut out the core of each section of cabbage.
- Roughly chop each section into large pieces–about an inch and a half. Place chopped cabbage in a bowl and set aside.
- Place skillet back on the stove and turn burner to a medium heat. Drizzle two tablespoons or so of olive oil into skillet and let heat for 30 seconds. Add sliced garlic and onion to the pan.
- Sauté onions and garlic for about 1-2 minutes, or until soft. Then, add chopped cabbage back into skillet.
- Raise the skillet to high heat and add in apple cider vinegar. Using your tongs or a spoon, use the liquid to scrap up the charred bits from the bottom of the skillet.
- Cook for 5 more minutes, to allow apple cider vinegar to cook down and its flavor to be absorbed by the cabbage.
- When serving, top with fresh chives and walnuts.