Poached Pointed Cabbage with Sauce Beurre Monté

Name: Poached Pointed Cabbage with Sauce Beurre Monté
Total time: 30 min
Yield: 4
Ingredients: 1.5 l Water; 1 tbsp. Salt; 1 tbsp. Sugar; 1 pcs. Pointed cabbage; 2 tbsp. Lemon juice; 100 gram Butter

By Ztove Recipes

Difficulty

Easy

Preparation Time

30 min

Servings

Ready Time

19.51

Pointy cabbage is one of the tastiest Cabbages there is. Mild, without too strong of a cabbage flavour - firm to the bite and delicious. With temperature control it is easy to cook the cabbage. Try cooking it at 95 °C for 10-20 minutes. You will get a cabbage there is tender but still has some bite. Try serving your pointed cabbage with a Beurre monté. Beurre monté is a thick butter sauce that adds a lot of flavour to the dish. The perfect accompaniment to both winter and spring dishes.

Ingredients

4pers

Poached Pointy Cabbage

6 1/3cupWater

1.0tbspSalt

1.0tbspSugar

1Pointed cabbage

Sauce Beurre Monté

2.0tbspLemon juice

3.5ozButter

Instructions

Prepare the cooking brine

Combine water, salt and sugar in a saucepan. Set the temperature to 150 °C. When the brine boils, reduce the temperature to 95 °C. The salt and sugar will form an insulating layer at the bottom of the pot. It takes a lot of energy to heat it up so much that it dissolves and starts to circulate and bubble. Therefore, it is necessary to start with a higher temperature than 95 ºC.

Poach the cabbage

Rinse the cabbage and cut it into 8 wedges. Add the cabbage to the brine at 95 °C. Poach the cabbage for 10-20 minutes. The time depends on the size of the cabbage and how tender you want it. Remove the cabbage with a slotted spoon or similar.

Make the Beurre Monté sauce

Heat a saucepan to 75 °C. If you are using the saucepan in which you poached the cabbage, make sure it has cooled down completely to 75 °C before proceeding. Squeeze the juice of half a lemon into the saucepan. Cut the butter into cubes of approximately 1 tbsp. It doesn't have to be super precise. Add one knob of butter at a time to the pan while whisking. When it starts to thicken and become lighter in colour, you can add more butter at a time. When all the butter is incorporated and the sauce is thick and creamy, it's done.

To serve

Place the drained cabbage in a bowl or on a plate. Pour the sauce over and serve while hot.

Tips for this recipe

You can use more than 100 g butter in the sauce. Then the sauce will taste more like hollandaise and is excellent with potatoes.

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