Roasted Cabbage

Beet-Sherry Yaki, Kakiage, Garlic Chips, Scallions

Chef Tayden Poha-Ellama of Anima by EDO | Las Vegas, NV

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Adapted by StarChefs  |  March 2026  |  Photo: Alexander Zeren

INGREDIENTS

Cabbage:
1 head cabbage, quartered
Kosher salt

Kakiage:
Julienned carrots
Julienned eggplant
Julienned zucchini
Julienned onions
Tempura flour
Oil for frying
Kosher salt

Beet-Sherry Yaki:
Neutral oil
20 grams minced shallots
120 grams oloroso Sherry
5 grams grated ginger
3 grams grated garlic
60 grams soy sauce
40 grams dark brown sugar
30 grams aged Sherry vinegar
20 grams honey
15 grams mirin
2 grams ground black pepper
3 roasted beets, blended and strained
Orange peel
5 grams white miso
Cornstarch slurry

To Assemble and Serve:
Neutral oil
Garlic chips
Scallion curls

METHOD

For the Cabbage: 
On a clean work surface, season cabbage with salt. Transfer to a hotel pan. Cover and refrigerate overnight.

For the Kakiage:
In a mixing bowl, combine carrots, eggplant, zucchini, and onions. Dust with tempura flour and shake off excess. Set aside. In a sauté pan over high flame, heat oil to 275°F. Add vegetables and fry until crisp. Transfer to a paper towel-lined plate and let drain. Season with salt. Transfer to an airtight container and reserve.

For the Beet- Sherry Yaki:
In a saucepan over medium flame, heat oil. Add shallots and sweat until soft and translucent. Add Sherry and cook until liquid is reduced by half. Add garlic and ginger. Cook 30 seconds. Add soy sauce, sugar, vinegar, honey, mirin, black pepper, beets, and orange peel. Bring mixture to a simmer and cook until nappé. Whisk in miso. Add enough cornstarch slurry to achieve desired consistency. Strain, return to pan over low heat. Keep warm.

To Assemble and Serve:
Heat oven to 385°F. In a sauté pan over high flame, heat oil. Sear Cabbage on all sides until deeply caramelized. Brush with generous amount Beet- Sherry Yaki. Transfer to a roasting pan and roast 12 minutes, or until fork-tender. Transfer to a serving pate. Garnish with desired amount Kakiage, garlic chips, and scallions.

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