Savoy Cabbage Recipe
broccoli rabe puree, spicy, roasted pistachios, crispy Brussels sprouts leaves, roasted sesame sauce
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Ingredients
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Savoy Cabbage
Broccoli Rabe Puree
Spicy Roasted Pistachios
Crispy Brussels Sprouts Leaves
Roasted Sesame Sauce
Method
Savoy Cabbage
- 1
Prepare the Cabbage
Remove the core from the Savoy cabbage and cut it into quarters. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the cabbage quarters, season with salt and black pepper, and sauté for about 8-10 minutes until tender and slightly caramelized. Set aside.
Broccoli Rabe Puree
- 2
Make the Puree
Bring a pot of salted water to a boil. Blanch the broccoli rabe for 2-3 minutes, then transfer to an ice bath to stop the cooking process. In a blender, combine the blanched broccoli rabe, garlic cloves, 1 tablespoon of olive oil, lemon juice, salt, and black pepper. Blend until smooth. Adjust seasoning to taste and set aside.
Spicy Roasted Pistachios
- 3
Roast the Pistachios
Preheat your oven to 350°F (175°C). In a bowl, mix the pistachios with 1 tablespoon of olive oil, cayenne pepper, and salt. Spread the mixture on a baking sheet and roast for about 10-12 minutes, stirring halfway through, until fragrant and slightly toasted. Remove from oven and allow to cool.
Crispy Brussels Sprouts Leaves
- 4
Prepare the Brussels Sprouts
Trim the ends of the Brussels sprouts and remove the outer leaves. Toss the leaves in a bowl with 2 tablespoons of olive oil and salt. Spread the leaves out on a baking sheet in a single layer. Bake in the oven at 350°F (175°C) for about 15-20 minutes until crispy and golden, stirring occasionally.
Roasted Sesame Sauce
- 5
Make the Sauce
In a small bowl, whisk together tahini, soy sauce, sesame oil, honey, and water until smooth. Adjust the consistency with more water if necessary.