Whole Burnt Cabbage inspired by Vitello Tonnato
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Cabbage is given the rockstar treatment, transformed into a luxe dish that has pescetarians raving. It’s all about the velvety texture of the soft, caramelised cabbage and the umami-bomb hit of tuna and anchovies from the classic mayo-style Piedmontese sauce. You’ll never look at cabbage the same way again.
Recipe details
Serves: Recipe for 4.
Protein: Seafood
Ingredients
1 medium white cabbage
4 hard-boiled eggs
190 g (6½ oz) tinned highest quality tuna in oil, drained
50 g (1¾ oz) tinned highest quality anchovies in oil, drained
50 g (1¾ oz) capers, rinsed and squeezed dry
juice of ½ lemon
⅓ bunch of parsley, julienned
Method
Preheat the oven to 200°C (400°F) and place the cabbage, whole, on a baking tray and roast for 1 hour. The idea is to burn it and let it caramelise.
Cut the eggs in half and carefully remove the yolks. (The whites can be reserved and eaten with some of the tuna sauce – it’s delicious!) Add the tuna, anchovies, egg yolks and half the capers to a blender. Add the lemon juice and blend. Continue to add water until the consistency is smooth, but not too runny. Taste and add extra lemon or capers, depending on desired flavour, and season with salt and pepper to taste.
Place the cabbage on a serving plate and cut it to open the cabbage up. Put the sauce on the side and scatter a few capers on it. Garnish the cabbage with the remaining capers and chopped parsley to serve.