Grilled Pointed Cabbage with Elderflower Peaso Sauce

Recipe by Nurperi Yigit
Elderflower Peaso
wild rose vinegar
Grilled Pointed Cabbage with Elderflower Peaso Sauce
Serves 2

Cooking with Elderflower Peaso does not get much simpler or more delicious than in this recipe featuring charred cabbage, earthy Elderflower Peaso, and bright vinegar, all getting along very nicely with some brown butter.

Elderflower Peaso
Elderflower Peaso
This item is no longer available.
Wild Rose Vinegar
Wild Rose Vinegar
Ingredients
  • 1 whole pointed cabbageย ย 
  • 3 tbsp olive oilย ย 
  • 2 tbsp Elderflower Peasoย ย 
  • 50 g butterย ย 
  • 15 g Rose Vinegar or any other favorite vinegarย 
  • Roasted hazelnuts, choppedย ย 
  • 1 orange, cut into segments or dicedย 
  • ยฝ bunch coriander, choppedย 
  • 1 red chilli, finely slicedย 
Method
  • Cut off the stem of the pointed cabbage and tear the leaves into large bits.ย ย 
  • In a small pot, melt the butter and leave on medium heat, tending to it gently until you reach the stage of browned butter (Make sure to whisk or stir the butter during this process to prevent the milk solids from burning.)ย ย 
  • Add the Peaso and whisk together to emulsify. Add a little bit of water if needed to bring it all together. Turn off the heat, add the Rose Vinegar, and stir. Use a hand blender to fully emulsify. Set aside.ย ย 
  • On a barbecue or very hot griddle pan, grill the cabbage leaves until they have a nice gentle char on them. Be careful not to overcook or wilt the cabbage.ย 
  • Cut the cabbage leaves into smaller pieces, and toss the cooked cabbage leaves with the Elderflower Peaso dressingย ย 
  • Arrange the dressed cabbage leaves onto a large serving plate, and garnish with the coriander, chilli, grapefruit, and roasted hazelnuts.ย ย 

In the making

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