Chefs' Recipes

Analiese Gregory’s charred cabbage with XO sauce

You haven't had cabbage like this before.
Charred cabbage with XO sauce

Charred cabbage with XO sauce

Adam Gibson
4 - 6

“This is a simple dish with a complex condiment that turns any vegetable into a standout,” says chef Analiese Gregory. “I started making XO to use up dried squid and abalone trimmings.” Gregory tops this with wild herbs. Start a day ahead to soak seafood.

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XO sauce


1.For XO sauce, combine dried seafood with Shaoxing in a bowl and leave in the fridge overnight to soak. Drain, reserving liquid. Blend scallops and shrimp in a food processor to fine shreds and transfer to a saucepan. Process shallot, chilli, garlic and ginger until finely chopped, then transfer to the same saucepan. Add sugar, oil, guanciale and reserved Shaoxing. Cook over very low heat, stirring occasionally, until liquid evaporates and a dark, rich and oily sauce forms (2-2½ hours).
2.Preheat a woodfired barbecue until it burns down to hot, white-ashed coals. Halve cabbage through the core, brush with oil and place, cut-side down, in a hot cast-iron pan placed directly on coals. Cook until charred on cut sides and tender when pierced with a knife (25-40 minutes). Cover with XO sauce and serve.

Dried scallop and shrimp are available from Asian grocers.

Wine suggestions 2016 Green Island chardonnay, Birchs

Bay, Tasmania; 2009 Jean-Pierre Robinot L’Ange Vin “Enuaj” chenin blanc, Loire Valley, France. Wine suggestion by Forbes Appleby.


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