Charred Cabbage Recipe

Prepare cabbage

Remove any loose outer leaves and trim root so each quarter stays intact. Quarter the head through the core so quarters hold together. Pat dry.

Start confit

In a wide sauté pan (large enough to hold cabbage quarters in a single layer or slightly overlapping), warm 3 tbs neutral oil and 2 tbs butter over medium heat until butter foams. Add smashed garlic and thyme and sauté 30 seconds to aromatize.

Place cabbage quarters cut-side down in the pan. Season cut surfaces with 3/4 tsp of the kosher salt and 1/2 tsp freshly ground black pepper. Pour in 60 ml water around (not over) the cabbage to create steam; reduce heat to low. Cover tightly with a lid.

Confit the cabbage slowly for 18–22 minutes, basting occasionally by spooning the flavored fat and juices over the cabbage. After 18 minutes test with a knife: cabbage should be tender but still hold shape.

Increase heat to medium-high for 2–4 minutes uncovered to evaporate excess liquid and crisp the cut surfaces. Allow cut faces to brown slightly (but not burn) to develop char.

While cabbage confits, heat 2 tbs neutral oil in a small skillet over medium-high. Add scallions cut-side down and sear until blackened and blistered on the cut surfaces, 2–3 minutes per side. Remove and set aside on paper towel. Reserve oil from the pan (this becomes burnt scallion oil). Season the charred scallions with 1 tsp sea salt and let cool slightly.

If preferred, blitz reserved scallion oil with 2 of the charred scallion whites in a small blender or use an immersion blender to make a coarse burnt scallion oil. Taste and adjust salt.

Toast walnuts in a dry skillet over medium heat, shaking often, until fragrant and lightly browned, about 3–5 minutes. Cool, then roughly chop. Toss with 1 tsp lemon juice and 1 tsp honey (optional) to brighten and lightly glaze. Set aside.

Crumble Stilton and lightly toss with a small pinch of black pepper. Keep covered in fridge until plating so it doesn’t over-soften.

Tear mint leaves and keep chilled until ready to finish.

Transfer cabbage quarters to a cutting board. If desired, cut each quarter in half for smaller portions. Arrange pieces on a warm serving plate, cut-side up to show char.

Drizzle 1 tbs extra virgin olive oil and 1 tsp sherry vinegar over the cabbage. Spoon 1–2 teaspoons of the burnt scallion oil across each portion, and scatter reserved charred scallion pieces around the plate.

Evenly distribute crumbled Stilton across the cabbage so it warms slightly from the cabbage (about 15–30 g per serving). Scatter toasted walnuts and torn mint leaves on top.

Finish with flaky sea salt (about a pinch per portion) and a light grind of black pepper. Serve warm or at room temperature.