Chinese cabbage



90 MIN

Preparation time




For the Chinese cabbage:
1 Chinese cabbage
100 g Parmesan cheese, grated
50 g butter
Salt (to taste)

For the parsley oil:
1 bunch of parsley
Sunflower oil
Salt (to taste)

For the red pepper eggless mayonnaise:
1 red bell pepper
30 ml milk
50 ml olive oil
Juice of 1/2 lemon
Allspice (to taste)
Salt (to taste)

For the green pepper "vinaigrette":
1 green bell pepper
50 g dill
20 ml honey
Juice of 1/2 orange
20 ml balsamic vinegar
50 ml olive oil

Step by Step

For the Chinese cabbage:
Blanch the cabbage for 10 minutes with plenty amount of water and salt.
Once tender, remove from the water, cut lengthwise into 8 pieces and put inside a vacuum bag.
Add salt (to taste), parsley oil and Parmesan cheese.
Vacuum seal and take immediately to the fridge.
After one hour, take the cabbage from the bag and brown each piece in an iron griddle or pan at high temperature.

For the red pepper mayonnaise:
Roast the (whole) red pepper on an oven tray with water, olive oil and salt at 180 °C for 40 minutes, turning the pepper.
When the skin starts to come off, remove from the oven, peel and remove the seeds.
Put it in a blender with the milk and blend.
Add the oil to emulsify and finish with salt, pepper and lemon.
Reserve in the fridge.

For the green pepper vinaigrette:
Cut off the top and bottom of the pepper, remove the seeds and the white parts.
Brunoise, add the rest of the ingredients and reserve in the fridge.

Once the cabbage is golden brown, spread a good amount of the pepper mayonnaise on it and cover with the green pepper vinaigrette.