Sautéed Cabbage
Ben Hasty is Executive Chef at the Atlantic Grill in Rye, New Hampshire. His focus is on using the bounty of the best seasonal local ingredients.
- Servings Makes about 2.3 liters (2 1/2 quarts) to serve a crew
Ingredients
- 473 ml (2 cups) canola oil
- 3.4 liters (4 quarts) medium-diced cabbage, blanched and drained on paper towels
- 30 ml (2 tablespoons) kosher salt
- 15 ml (1 tablespoon) granulated sugar
- 10 ml (2 teaspoons) ground black pepper
- 118 ml (½ cup) vinegar of choice
- 30 ml (2 tablespoons) minced herbs of choice (chives, parsley, tarragon, cilantro)
Preparation
1. Heat canola oil in a large Dutch oven or other pan over high heat.
2. When the oil is smoking, add the cabbage and stir until slightly browned and translucent.
3. Add the salt, sugar, pepper, and vinegar. Let vinegar reduce to a glaze over the cabbage.
4. Add minced herbs and serve.
Ben Hasty
Ben Hasty, a graduate of the Atlantic Culinary Academy in Dover, New Hampshire, was just 20 when he started his externship with Thomas Keller at the influential Napa Valley, California, restaurant The French Laundry. He went on to work at other highly-acclaimed restaurants in New Hampshire, Maine, and Boston. He is now Executive Chef at the Atlantic Grill in Rye, New Hampshire. Hasty’s focus is using the bounty of seasonal local ingredients, including from his family farm, Breezy Hill.
Courtesy photo
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