Chef Graham Peltier,
Tabula Rasa
Cabbage is the new humble crucifer having a moment, but Chef Graham’s affection for the vegetable is longstanding. This dish beautifully balances sour, bitter, sweet and salt and is layered with exciting textural contrasts.
Ingredients
Roasted Red Cabbage
1 head red cabbage (about 2–2.5 lbs)
2–3 Tbsp olive oil
1–1 1/2 tsp salt
1/2 tsp black pepper
1–2 Tbsp apple cider vinegar
Ajo Blanco
1/2 cup Marcona almonds
green apple (peeled)
2 tsp apple cider vinegar
2 cloves garlic
1/4 cup olive oil
salt & pepper, to taste
water, as needed (preferably reserved almond soaking water)
Macerated Raisins
1 cup raisins
1/2 cup red wine vinegar
1/2 cup water
4 Tbsp sugar
Garnish
olive oil, drizzle
4 pinches Maldon salt
Method
Roasted Red Cabbage
- Preheat oven to 425°F and line a large baking sheet with parchment paper.
- Remove tough outer leaves from the cabbage, cut into quarters, remove the core, then cut in halves.
- Toss cabbage with olive oil, salt, pepper and apple cider vinegar.
- Arrange in a single layer —don’t overcrowd.
- Roast for 25–35 minutes, flipping once at halfway. Remove when edges are crispy and caramelized.
Ajo Blanco
- Soak almonds in boiling water for 15 minutes.
- Strain almonds, reserving the water.
- Core, peel and roughly chop the green apple.
- In a blender, combine almonds, apple, apple cider vinegar, and garlic. Blend while slowly streaming in the olive oil to emulsify.
- Add reserved almond water as needed to reach a smooth, pourable consistency.
- Season with salt and pepper to taste.
Macerated Raisins
- Heat the liquids with the sugar until hot but not boiling.
- Transfer to a bowl and add raisins.
- Let sit about 15–20 minutes until lightly plumped.
Assembly
- Spoon ajo blanco on base of plate.
- Layer roasted red cabbage on top.
- Sprinkle with 4 tablespoons of macerated raisins followed by the crushed marcona almonds.
- Season with Maldon salt and a good drizzle of olive oil.
Yield 3-4 servings
