Charred Cabbage with Sauce Beurre Rouge

Servings: 4 | Prep Time and Cook Time: 12 minutes


For the Cabbage Salad:

  • 1 head cabbage
  • ¼ c vegetable oil

For the Beurre Rouge:

  • ½ bottle cabernet sauvignon
  • ½ lb butter, diced


For the Cabbage Salad

  • Quarter the head of cabbage lengthwise. In a very hot cast iron pan or grill, place the cabbage cut side down. When light charring begins to occur, gently and carefully add the oil. Allow to sear deep brown.
  • Turn the head to the other cut side and remove when equal charring occurs. Season with salt and set aside.
  • Reduce the heat of the pan to medium heat and allow the cabbage to soften.

For the Beurre Rouge:

  • In a medium saucepan, reduce the cabernet to a few tablespoons of liquid.
  • Mount butter, one cube at a time until fully incorporated. Store warm until ready to serve. If it cools down, or boils, it will break.
  • Season with salt.

To Assemble and serve:

  • Transfer the cabbages to four plates, cut side up.
  • Spoon the sauce over the cabbages evenly distributing all of it.
  • Serve warm with a fork and knife.

Source: Culinary Vegetable Institute