Searing cabbage - yeah, you read that right. Searing cabbage will bring out the sweetness that is always lurking if treated right (the girl metaphor still seems to apply, strangely enough, treating her right that is). Add a luscious honey-mustard dressing to warm cabbage and sprinkle on some toasted seeds and your diners will be incredulous that the vegetable is in fact the lowly cabbage.
Don't over cook the slices; think of it as similar to searing beef or ahi tuna. You just want to brown the edges, not heat it all the way through. And tell your unsuspecting diners that it's a steak...the vegetable kind!
Pan Seared Cabbage with Honey Mustard Dressing (inspired by The Next Course)
1/2 head small cabbage, cut in 1 inch slices
olive oil for frying
1/2 teaspoon fennel seeds
1/2 teaspoon cumin seeds
Honey Mustard Dressing
1 teaspoon honey
1 tablespoon creamy dijon mustard
2 tablespoons cider vinegar
2 tablespoons olive oil
1 teaspoon dried dill
Heat a cast iron skillet or heavy frying pan over medium heat. Whisk together the honey mustard dressing and set aside. Pour enough olive oil into the hot skillet to just coat the bottom of the pan and place the slices of cabbage in the pan. Sear 2-4 minutes on each side until the cabbage begins to brown, charring is ok. Remove from pan and turn of the heat. Add the fennel and cumin seeds and allow to roast in the hot pan until they begin to color, 2-3 minutes. Drizzle dressing over cabbage and sprinkle toasted seeds on top and serve.
Recipes currently inspiring me:
Cauliflower Rosemary Foccacia at Chez Cayenne
Pickled Vegetable Sandwich Slaw at Smitten Kitchen
Red Pepper Flax Crust Pizza at This Rawsome Vegan Life