Name: Monique Fiso’s roasted cabbage with XO sauce
Prep time: 40 min
Cook time: 325 min
Total time: 365 min
Yield: 8 - 10
Ingredients: 1 white cabbage (about 2kg) XO sauce (see note) to serve; Rocket and finely chopped chives, to serve; Toasted breadcrumbs (optional), to serve; Pickled red cabbage; 250 ml (1 cup) white wine vinegar; 60 gm caster sugar; 5 red cabbage leaves, cut into small rounds with a cutter; Cabbage sauce; 500 gm white cabbage (about ¼ cabbage); 220 ml brown chicken stock (or to taste); 25 gm butter; 25 gm plain flour

Monique Fiso’s roasted cabbage with XO sauce

The humble vegetable receives an umami upgrade.

Serves 8 - 10

Makes as a side

Prep

40M

Cook

5H 25M

Total

6H 5M

“We wanted to make a dish that heroes cabbage,” says Fiso. At Hiakai, Fiso makes an XO sauce using titi bird and dehydrated mussels and clams. Start this recipe at least a day ahead to press and pickle the cabbage.

Ingredients

1 white cabbage (about 2kg) XO sauce (see note) to serve

Rocket and finely chopped chives, to serve

Toasted breadcrumbs (optional), to serve

Pickled red cabbage

250 ml (1 cup) white wine vinegar

60 gm caster sugar

5 red cabbage leaves, cut into small rounds with a cutter

Cabbage sauce

500 gm white cabbage (about ¼ cabbage)

220 ml brown chicken stock (or to taste)

25 gm butter

25 gm plain flour

Method

1.Preheat oven to 160°C and line a baking tray with baking paper. Place whole cabbage on tray and roast until blackened and tender and a skewer can be inserted with little resistance (41⁄2-5 hours). Cool briefly (5 minutes), then place another tray on top, pressing firmly to flatten cabbage slightly. Weight with heavy cans, then refrigerate to press overnight.

2.For pickled red cabbage, bring vinegar, sugar and a large pinch of salt to a simmer in a saucepan over medium heat. Place cabbage in a sterilised jar, then pour over pickling liquid and seal. Set aside to cool, then refrigerate (24 hours or up to 1 week).

3.For cabbage sauce, juice cabbage (you will need 250ml). Bring juice to a gentle simmer in a small saucepan over medium heat, then reduce heat to very low and simmer without stirring until juice clarifies and separates from pulp (15-20 minutes). Strain through a sieve lined with muslin. You should have 220ml. Add an equal quantity of stock, then bring to the boil.

4.Meanwhile, stir butter and flour continuously in a separate saucepan over medium heat until deep golden brown (3-4 minutes). Add hot stock mixture and stir until sauce is thick, shiny and silky (12-15 minutes). Season with salt, then pass through a fine sieve into a heatproof jug. Keep warm.

5.Preheat a barbecue to medium-high. Cut cabbage into wedges, then grill to char and heat through (1-2 minutes each side). Spoon XO sauce over a platter to taste. Place cabbage wedges on top. Pour over warm cabbage sauce, then garnish with pickled red cabbage, rocket, chives and breadcrumbs.

XO sauce is so named because it’s made from luxury ingredients (the name refers to the prized XO Cognac), including dried scallops, squid and prawns, and Jinhua,a Chinese ham similar to prosciutto or jamón. It’s available from supermarkets and Asian grocers, but be sure to choose the most expensive brand you can afford for the best quality
and flavour.

Wine suggestion 2019 Black Estate Treble Rosé, North Canterbury, New Zealand. Wine suggestion by Monique Fiso.
Notes