Charred Caraflex Cabbage

Stilton Sauce, Garlic Oil, Apricots

Chef Jay Wolman of LaLou | Brooklyn
Yield: 2 servings

Adapted by StarChefs | November 2020

INGREDIENTS:

Garlic Oil:
1 clove garlic, microplanes
3 tablespoons high-quality extra virgin olive oil

Apricot Paste:
1 handful dried apricots
1 cup white wine or Sherry

Stilton Sauce:
1 pound Colston Bassett Stilton, with rind
1 cup heavy cream

To Assemble and Serve:
1 head Caraflex cabbage
Fresh, cracked black pepper

METHOD:

For the Garlic Oil:
Combine garlic and olive oil; reserve.

For the Apricot Paste:
To a nonreactive container, combine apricots and wine. Cover and let soak until plump, about 1 hour. Transfer to a food processor and pulse until it forms a paste. 

For the Stilton Sauce:
To a saucepan over medium-low heat, add Stilton and melt. Add cream and cook, being careful not to boil, until thick enough to coat the back of a spoon. 

To Assemble and Serve:
To a steamer basket, add cabbage and steam 7 minutes. Remove, cool, and quarter. To a cast-iron pan over high heat, add cabbage and sear until charred and crisp, abot 3-5 minutes. Dress with Garlic Oil and 1 tablespoon Apricot Paste. Transfer cabbage to a plate and top with a tablespoon of Stilton Sauce and a generous amount of freshly cracked black pepper.

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