I always enjoy to try out new veggie recipes, especially when the veggies are roasted in the oven. Its a recipe by Stevan Paul, a famous German cookbook author and he brought back this recipe from a trip to Japan. Very tasty I have to say and a good match with a Chablis.
Ingredients
1 pointed cabbage or Savoy Cabbage
100g butter
700-800ml water
30g dry Cep or 8 dry Shiitake
2 tbsp soy sauce
1 tsp aceto balsamico
1 tsp sugar
salt
Preparation
- Halve the pointed cabbage and pre-heat oven 220 C
2. Put the halves on a baking tray or form and put in the oven for 1h
3. Meanwhile put water and cep or Shiitake in a sauteuse and let it simmer for 30min on lowest heat
4. After 30min sieve it to another sauteuse and add soy sauce, aceto balsamico, sugar and maybe a touch salt. If you use Shiitake then chopp them. Let it rest. The cep-dashi is ready.
5. Shortly before the pointed cabbage is ready, heat the butter and make a butter noisette. Don’t let it burn. Also re-heat cep dashi.
6. Remove some very dark leaves from the cabbage. Put half of the cabbage in a pasta dish and add cep Dashi. Finally drizzle the cabbage with melted butter. Optional also add some salt. ENJOY
