Chargrilled cabbage with sriracha butter, and blue cheese - aka buffalo cabbage
Taking the flavours and textures of buffalo wings (or buffalo cauliflower florets), I’ve created this great little recipe for white cabbage. Chargrilling the vegetable gives it a wonderful smokey flavour and the sugars in the sriracha caramelise with the butter making something quite delicious. If you don’t have a chargrill panic, you could also do this in a non stick frying pan.
The cabbage is great served hot or at room temperature; prepare all the components ahead and then simply pull it altogether just before you’re ready to serve.
Serves 2 as a side
- 1 small white cabbage (about 500g), cut into 8 wedges
- 30g Danish blue cheese
- 50g mayonnaise
- 50g soured cream
- 1/2 small garlic clove, grated
- 30g unsalted butter
- 4 tbsp breadcrumbs
- 10g sriracha chilli sauce
- 1 tbsp roughly chopped dill
- 1 tbsp chopped chives
Add the cabbage wedges to a large pan of boiling salted water. After 3-4 minutes, when the cabbage just begins to soften a little, drain in a colander and reserve for later.
Melt 5g of the butter in a small non stick frying pan over a medium heat. Add the breadcrumbs and a pinch of salt and gently fry until they turn golden and crisp. Transfer to a small bowl.
Using a fork, mix the blue cheese, mayo, soured cream and garlic together. Add one teaspoon of water to thin the mixture slightly.
Mix the rest of the butter with the sriracha. Heat a griddle pan until just smoking. Using a brush, smear the sriracha butter over one side of the cabbage wedges and place them, brushed side down, on the griddle pan with a pinch of salt. Cook for 3-4 minutes until caramelised. Brush the side facing up with more of the sriracha butter and turn the wedges over, to caramelise the other side. Baste the wedges with any remaining chilli butter.
Once both sides are ready, transfer the wedges to a serving plate. Drizzle with the blue cheese sauce and sprinkle with the toasted breadcrumbs and chopped herbs.