Chef Jackson Boxer shares vegetarian cabbage recipe with cheese cream

Recipe preparation steps begin

The dish requires preparing a cheese cream using egg yolks, lemon juice, garlic, vinegar, cheddar or parmesan, butter, olive oil and creme fraiche. Cooks must whisk these ingredients over simmering water until the mixture reaches exactly 75C before adding the fats. The cabbage consists of one kilogram of hispi cut into two centimetre thick ribbons which are tossed in oil. A wide heavy pan heats until it is smoking hot before sauteing the vegetable batches aggressively for a couple of minutes.

Sunflower seeds and finishing touches

Sunflower seeds soak in white soy sauce and sugar for ten minutes before toasting in an oven set to 180C or 350F. The seeds require three separate roasting intervals totaling fifteen minutes until they achieve an even brown colour. Once cooled, the cabbage is dressed with salt and chardonnay vinegar while the cream warms gently on a plate. Serving involves dividing the vegetable between four plates and spooning the warm cheese cream decoratively over the top.

Serving suggestions and garnishes

Diners can finish the plate with freshly ground black pepper, minced chives or optional smoked chilli flakes for added heat. The recipe serves four people and includes a total preparation time of fifteen minutes plus thirty minutes of cooking. Boxer describes the final texture as slightly slippery like buttered noodles while retaining a bright crunch from the cabbage. This side dish works well with toasted whole grains or grilled mushrooms according to the chef.