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Charred Cabbage with Curry Aioli and Fresh Herbs

By Wise Acre Eatery

Red Kalibos cabbage

Wise Acre Eatery, operated by Tangletown Gardens, has earned a reputation as one of the best farm-to-table restaurants in Minneapolis/St. Paul, claiming spots on numerous “Top 10” restaurant lists. Its motto? Good food made with love, from scratch, every day.

Serves about 4

Ingredients

For Braising

  • 1 green cabbage
  • 4 cups water
  • ½ cup white wine (optional)
  • ½ cup lemon juice
  • 5 sprigs fresh thyme
  • 2 bay leaves
  • 2 garlic cloves
  • 1 teaspoon whole peppercorns
  • 1 teaspoon whole coriander
  • Sachet fabric (cheesecloth, coffee filter, or tea bag)
  • Kitchen twine

For Curry Aioli

  • 4 cups mayonnaise
  • 1 tablespoon ground turmeric
  • 1 ½ teaspoons garam masala
  • 1 tablespoon ground coriander
  • 1 tablespoon ground cumin
  • ½ teaspoon ground fenugreek
  • 1 teaspoon ground ginger
  • ¼ teaspoon cayenne
  • ¼ teaspoon black pepper
  • 2 teaspoon salt
  • 1 ½ teaspoons lemon juice

For Garnish

  • 1 cup hazelnuts
  • ¼ cup capers
  • ¼ cup cilantro, roughly chopped
  • ¼ cup basil, roughly chopped
  • ¼ cup mint, roughly chopped
  • Drizzle of olive oil
  • Pinch of Maldon salt

Preparation

Preheat the oven to 375° F.

Mix water, white wine, and lemon juice and add to a roasting dish.

Add fresh thyme sprigs, bay leaves, garlic cloves, whole peppercorns, and whole coriander to a sachet; close sachet with kitchen twine and add to roasting dish.

PCut cabbage in half, braise face down in uncovered roasting dish for 20 minutes. Remove, cover with foil, and allow to steam for 15 minutes.

While cabbage braises, make aioli by mixing mayonnaise with remaining aioli ingredients. Set aside.

Toast hazelnuts in a stovetop pan until fragrant. Coarsely chop and set aside.

After cabbage is done steaming, char on grill on both sides until hot. Remove core, cut into thirds.

Plate cabbage and top with toasted hazelnuts, capers, curry aioli, fresh cilantro, basil, and mint.

Drizzle olive oil and add a pinch of Maldon salt on each wedge to finish.