CABBAGE STEAKS ROSEMARY JUNIPER APPLE JAM

Cabbage’s reputation as a crisp anchor for the coleslaws of the world is well deserved, but it’s not a one-trick pony. Like so many other foods, cabbage benefits from slow, patient heat—the only sort of heat that leads to deep golden caramelization. In a slow cooker, apples readily absorb aromatic herb and spice flavours while softening into bright, luscious jam. Make the jam a day or two before you need it.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Make the Rosemary Juniper Apple Jam In a slow cooker, stir together the brown sugar, red wine, and apple cider vinegar. Place the juniper berries and bay leaves in a small square of cheesecloth. Gather together the corners, forming a small sack, and tie closed with kitchen string. Nestle the bag into the wine mixture with the rosemary, then cover with the apples. Cook at the highest setting for 8 hours. The apples will soften and collapse, thickening the mixture and deepening its flavour. (Alternatively, place all the ingredients in a tightly covered casserole dish and bake in the oven at 250°F/120°C for 6 hours.) Fish out the bag of spices and discard. Leave the rosemary leaves in the mixture. Purée until smooth with an immersion blender or in a food processor. Transfer to a storage jar, cover tightly, and refrigerate for up to 2 weeks.

Step 2

Make the Cabbage Steaks Carefully cut the cabbage through the stem, first in half, then into quarters. Evenly season the cut faces of the cabbage with salt and pepper. Heat a large cast-iron skillet, plancha, griddle, or non-stick skillet over medium-high heat to precisely 350°F (180°C). For best results, use a surface thermometer. Add the safflower oil to the pan. Position the cabbage wedges in the pan so a cut side is in full contact with the cooking surface. If you’re using a skillet, tightly cover it. Cook, turning occasionally, as the cabbage gently sizzles and lightly caramelizes. Eventually the steamy moisture will work its way into the middle and tenderize it, 30 minutes or so. Serve the cabbage wedges with a dollop of the rosemary juniper apple jam