Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller and receive a copy of Nordic Light - offer ends 23 April 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Automata’s roasted red cabbage with bonito butter


"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."

You'll need

1 small red cabbage 100 ml grapeseed oil 100 gm unsalted butter, diced Bonito flakes, to serve (see note)   Bonito butter sauce 25gm bonito flakes 50 ml dashi stock base 1 tbsp sherry vinegar 175 gm unsalted butter, diced

Method

  • 01
  • 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).
  • 02
  • 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.
  • 03
  • Serve cabbage wedges drizzled with bonito butter sauce and scattered with bonito flakes.

Note Bonito flakes are available from Asian supermarkets and grocers.


At A Glance

GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

Drink Suggestion

2015 Smallfry “Tangerine Dream” blend, Barossa Valley, South Australia.

Featured in

May 2016

You might also like...

Spring recipes

recipes

Japanese mustard-miso roasted beef fillet

Cha soba noodles with traditional accompaniments

recipes

Miso recipes

Hiyamugi noodles with Japanese pickles

recipes

Six fast noodle recipes

Ramen with roast pork belly, nori and spring onion

recipes

Miso-cured beef with sesame rice and pickled ginger

Cured kingfish with seaweed

recipes

Japanese prawns and rice with hot spring eggs

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×