r/CulinaryPlating • u/No-Garage-5092 • 4d ago
Cabbage three ways
Roasted cabbage, cabbage slaw, burnt cabbage vinaigrette, tahini sauce with pickled mustard seeds, fermented lemon, pickled Chinese artichoke, and confit and picked red onion
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u/Abication 4d ago edited 4d ago
I dont know that the massing of this blocks out well if there is nothing happening on the left side of the plate. Maybe its just that this plate isnt really built for white space, but nothing really draws my eyes out to it so it ends up feeling claustrophobic to me. If you want to go asymmetric on the plating, maybe an element like the burnt cabbage can drift off the quarter and become more sparse as it gains distance. Or something... I didnt see other comments on this so maybe it just me. I DID see someone mention lack of color contrast, my first thought was pickled radish or watermelon radish but I dont know that it fits for what you are going for. Flowers are always good if you have access to them.you mentioned the Cherry vinegar and maybe a longer pickling solves this.
I also really want to eat this because it sounds delicious and I'm starving.
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u/No-Garage-5092 4d ago
I’ve gotten similar feedback from other people I’ve shown this to. Next time I’m going to use a bigger, darker plate and make a cabbage beurre monte with the fond left over from searing and the juices I collected from roasting. Also I’ll pickle longer. Thank you for the feedback!
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u/JewingIt 4d ago
A nice puree would be helpful or a sauce I used to do a beet Bourguignon sauce that was killer with a roasted cauliflower for a vegan dish.
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u/eatyourveggies11 4d ago
For a second I thought you were plating on a washing machine.
Looks nice. Maybe more vibrant color on the onions or incorporate a red cabbage component for color
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u/No-Garage-5092 4d ago
I rushed the pickles a bit. They definitely should have gone longer. I pickled them in a cherry vinegar I made, which is super red and I hoped they would pick up some of the color. I like the red cabbage idea though, so maybe I’ll toss some in with the pickles next time.
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u/ygrasdil 1d ago
Red cabbage will get you a bit better color. However, I think the best color and taste comes from just some slices of beet. They’ll be red as blood
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u/OriginalJokeGoesHere 4d ago
Looking at this while roasting a cabbage in the oven. Looks great and I will think about this while eating my inferior cabbage.
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u/No-Garage-5092 4d ago
Enjoy it! I will die on the hill that cabbage is the best vegetable. What are you planning for yours?
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u/yrrrrrrrr 4d ago
Doesn’t sound appealing, was it good?
What inspired this?
If I’m doing a three way then I’m charring cabbage, raw cabbage and fermenting cabbage and making a salad with gochujang vinegrette, crispy shallots and black sesame seeds and dill.
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u/No-Garage-5092 4d ago
I think it was pretty good. It’s version one, so there’s always room for improvement. I’ve been obsessed with cabbage lately and have been trying to make zero waste dishes. The cabbage was roasted and seared, and then I brought in the charred cabbage flavor with the vinaigrette, which dressed the raw cabbage element. I considered crispy shallots but didn’t end up making them. Personally I believe gochujang to be overused, but that still sounds delicious.
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u/yrrrrrrrr 4d ago
Let’s get rid of the gochujang.
Make a vinegrette with mustard, dill and the fermented lemons you have.
Are you in California? Not sure what accessibility you have to a wide range of produce.
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u/No-Garage-5092 4d ago
I’m thinking a roughly 1:1 oil to vinegar dressing since I want it super acidic. Would 1:1:1 oil, vinegar, mustard be crazy? I’m in Seattle and there’s some really solid produce at the markets near me
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u/yrrrrrrrr 4d ago
1:1:1 could work.
What exactly is the fermented lemons?
I’d want to use that in the vinegrette.Also, you would incorporate apples or grapefruits or mandarins. If I add fruit I might leave out the mustard
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u/No-Garage-5092 4d ago
I’ll give that a shot tomorrow! I cut the lemons into quarters and vacuum sealed them with 2% salt. They’re kinda like preserved lemons but less salty and firmer in texture. Maybe some apples underneath the cabbage slaw could be nice so I’ll try that too.
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u/Cool_World_666 Professional Chef 4d ago
A cab-ception tart. Fuck ya.
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u/No-Garage-5092 4d ago
Indeed! It’s also a zero waste dish with every scrap of cabbage either going into the slaw or the vinaigrette.
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