Kari Rushing’s Cabbage and Agrodolce
Oct 31, 2024
In Middletown, VA, chef Kari Rushing is on a mission to change America’s perception of Appalachian cuisine. Her restaurant, Vault & Cellar, marries the resourcefulness of Appalachia – making do with what you have - with the refinement of fine dining. In the special, Lidia helps Kari prepare this cabbage steak recipe with Agrodolce to accompany her “rabbit food,” a dish that incorporates rabbit, braised greens and roasted carrots.
- Course
- Side Dish
Ingredients
Cabbage
- 1 cabbage, quartered lengthwise
- Salt and pepper to taste
- Oil
- Reduced Balsamic
Agrodolce
- 3/4 C Oil
- 1 C Walnuts
- 1 C Vinegar
- 1/4 C Sugar
- 1 C golden raisins, chopped
- 2 thinly sliced sweet onions
- 1 T lemon zest
- 1 t crushed red pepper flake
- 1 t salt
- 1 C parsley
Instructions
-
Oil the cabbage and season with salt & pepper on both sides and sear, occasionally spritzing with water to steam (and if it’s a particularly thick or sturdy slice, covering with a domed lid while steaming). On the plate we add a drizzle of reduced balsamic to increase the punchiness, then lay the cabbage down while still steaming hot, and garnish the top with a healthy handful of the agrodolce, drizzling some of the juices throughout the leaves. Garnish with chopped chives if desired.
-
Toast walnuts in oil Combine vinegar, sugar, raisins, onion, lemon zest, red pepper, and salt in a metal bowl. Pour hot oil and walnuts over mix Let cool, then add chopped parsley to retain color
