Grilled pointed cabbage with creamy soy sauce & hazelnuts
A kamado bbq can be used for much more than just meat. This grilled and creamy cabbage will absolutely satisfy all your savory needs!
Equipment
- Big Green Egg or other (kamado) bbq
- silver foil
- hand mixer or hand blender
Ingredients
- 1 pointed cabbage
- 50 gr butter
- 2 tbsp high quality soy sauce, like Tomasu
- 125 ml (cooking) cream (20%)
- hazelnuts
- salt & pepper
Instructions
Prep
- Prep your kamado and heat it to 180℃.
Sauce
- Heat the butter in a sauce pan until melted and slightly golden browned (smelling of nuts) and then add the high quality soy sauce.
- Let the liquid reduce slightly on high heat for half a minute and then add the cream. Cook for 2 minutes and then take off the heat until ready to use.
Cabbage
- Cut the cabbage lengthwise in quarters.
- Put some olive oil as well as pepper & salt on the cutting sides of each quarter.
- Wrap each piece in foil.
- Put the cabbage on the rack in your kamado and warm it for 5 minutes on all 3 sides, so for 15 minutes in total, to have it heat gradually.
- Take the cabbage pieces out of the foil and roast them on both of their cutting sides for a few more minutes until nicely marked, but not burnt.
Hazelnuts
- Roast a handful of hazelnuts in a dry pan.
- Crunch the hazelnuts
Sauce again
- Reheat the sauce if necessary and use a hand mixer or blender to foam the sauce.
Serve
- Serve each piece of cabbage grilled side up with some foamed sauce and the crushed hazelnuts on top.