
Grilled Whole Cabbage with Garlic Butter & Chili Crisp
Chef Anastassia and Chef Mike share their savory, smoky, and utterly delicious recipe for grilled whole cabbage.
by Georgette Farkas
I recently taught a series of cooking classes called “A Culinary Egg-Venture”. Our first class, Green Tortilla Espanola, featured Swiss chard leaves. In the first step of preparing the dish, we stripped the leaves from the stems and set aside the stems. But I encouraged the class to reserve the stems – they are wonderful pickled and tossed into a
salad.
Below is a quick and easy recipe for pickling the stems. Although here we’ve kept them as long stalks to fill the mason jar, they would also make a stunning confetti if you cut them brunoise style before pickling them. Although, you could do that after pickling, which would give you plenty of options for how you use them in a dish!
Chef Anastassia and Chef Mike share their savory, smoky, and utterly delicious recipe for grilled whole cabbage.
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At Great Performances, food is woven into every moment from a quick coffee break to a grand celebratory feast. We bring this belief to life
Chef Anastassia and Chef Mike share their savory, smoky, and utterly delicious recipe for grilled whole cabbage...
A RECIPE FOR SUSTAINABILITY: PICKLED SWISS CHARD STEMS by Georgette Farkas ...
A RECIPE FOR SUSTAINABILITY: PICKLED SWISS CHARD STEMS by Georgette Farkas ...
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