“I like to cook the cabbage in the frying pan, basting it with the butter, until it’s very tender,” says Wells. “But if it’s easier, you could brown the cabbage in the pan and finish cooking it in the oven. The bonito sauce is rich, subtle and smoky with nice acidity from the sherry vinegar to cut through it.”
Ingredients
Bonito butter sauce
Method
Main
1.Halve cabbage through the core, then cut each half into 3 wedges. Heat oil in a large frying pan over medium-high heat, add cabbage and cook, turning once, until golden brown. Add butter, season to taste and cook, turning occasionally, until tender and well browned (4-5 minutes).
2.Meanwhile, for bonito butter sauce, blend bonito flakes to a powder in a small blender, then combine in a small saucepan with dashi, vinegar and 225ml water. Bring to the boil, reduce heat to medium and simmer for 5 minutes. Remove from heat, and whisk in butter, a cube at a time.
3.Serve cabbage wedges drizzled with bonito butter sauce and scattered with bonito flakes.
Note Bonito flakes are available from Asian supermarkets and grocers.
Drink Suggestion: 2015 Smallfry “Tangerine Dream” blend, Barossa Valley, South Australia. Drink suggestion by Clayton Wells & Abby Meinke
Notes
