Roasted Cabbage

Koji Butter, Smoked Shallot Purée, Roasted Peanuts, Chives

Chef Benjamin Tyson of Butterlamp Bread & Beverage | Nashville, TN

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Adapted by StarChefs  |  May 2026  |  Photo: Will Blunt

INGREDIENTS

Kombu Water: 
10 grams dried kombu 

Koji Water:
175 grams koji 
5 grams kosher salt

Koji Butter: 
Yield: 4 servings
500 milliliters white wine 
1 shallot, diced 
20 grams Champagne vinegar
2 grams xanthan gum 
200 grams diced butter
Honey
Kosher salt 

Smoked Shallot Purée: 
Yield: 4 servings
Neutral oil 
6 shallots, sliced
Sherry vinegar 
Honey
Kosher salt 

Horseradish Juice:
Horseradish

Roasted Cabbage: 
Yield: 4 servings
Neutral oil
1 head cabbage, quartered
50 grams butter 
50 grams shio koji 

To Assemble and Serve: 
Yield: 1 serving
Kosher salt
150 grams roasted peanuts, chopped 
Thinly sliced chives 

METHOD

For the Kombu Water:
In a nonreactive container, combine kombu and 1 liter water. Let soak overnight.The next day, transfer to a saucepan over low heat. Bring mixture to 140°F. Remove from heat and let sit 1 hour at room temperature. Strain and set aside. 

For the Koji Water: 
In a nonreactive container, add all ingredients and 750 milliliters water. Mix to combine and let sit 10 days at room temperature, stirring every day. 

For the Koji Butter: 
In a stockpot over medium heat, combine wine and shallots. Bring to a boil. Reduce heat and cook until liquid is reduced by half. Add 200 milliliters Koji Water and bring to a boil. Transfer to a Vitamix Commercial blender and add vinegar. Blend until smooth. Stir in xanthan gum. Working in batches, add butter and blend until mixture is fully emulsified. Season with honey and salt. Transfer to an airtight container and refrigerate.

For the Smoked Shallot Purée: 
In a sauté pan over medium flame, heat oil. Add shallots and cook until deeply caramelized, stirring frequently. Add a splash Kombu Water. Set aside. Place hot coals and hickory bark in a small yakumi pan. Light bark on fire and extinguish to create smoke. Place yakumi pan in sauté pan alongside shallots. Cover to trap smoke. Repeat smoking process until desired smoke level is achieved. Transfer smoked shallots to a Vitamix Commercial blender. Purée until desired consistency is achieved, adding additional Kombu Water as needed. Season with vinegar, honey, and salt. Transfer to an airtight container and refrigerate.

For the Horseradish Juice:
In a fine mesh sieve, strain horseradish and reserve liquid. Store in atomizer and set aside.

For the Roasted Cabbage: 
In a sauté pan over medium-high flame, heat oil. Add cabbage, flat side down, and sear until charred. Flip cabbage and add butter. Once butter is fully melted, add shio koji and 150 grams Kombu Water to pan. Bring mixture to a simmer. Cook until cabbage is fork-tender. Remove cabbage from pan and set aside. Continue to cook liquid until slightly thickened. Stir in 30 grams Horseradish Juice. Pour mixture over cabbage. Let cool.

To Assemble and Serve: 
Heat oven to 350°F. In a sauté pan over low heat, warm Koji Butter. Place cabbage on a lined sheet tray and roast until warmed through. Spray with Horseradish Juice and set aside. Spoon warmed Koji Butter onto a serving plate. Top with Roasted Cabbage. Generously brush with Smoked Shallot Purée. Spray with additional Horseradish Juice. Season with salt. Top with peanuts and chives. Spray with additional Horseradish Juice. Finish with salt.

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