r/CulinaryPlating • u/No-Garage-5092 • 4d ago
Zero waste cabbage three ways V.4
Same thing but I cut the portions in half and split the sauce with dill stem oil. Also beet skin in the pickles to make the color brighter
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u/justASlothyGiraffe 4d ago
I like how the sauce looks like cabbage. I preferred the half cabbage and sauce in the rule of 3rds
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u/bowmans1993 4d ago
Omg I thought it was a slice of raw cabbage and was ready to throw down! Well done op!
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u/gamblors_neon_claws 4d ago
Was anyone else trying to figure out what they were trying to highlight on the cabbage with all of those red circles OP drew on the picture?
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u/Money_Course_3253 4d ago
OP is showing the Chives that are too big. I think they're being hard on themselves though, I cant even see those ones they're so small
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u/AccomplishedCow665 4d ago
Ok at this point we need to graduate beyond the cabbage
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u/Charm534 3d ago
I keep thinking of Gone with the Wind where Scarlett O'Hara digs out and eats a dirty raw carrot declaring she will never go hungry again. I bet they had boiled cabbage and carrots for dinner that night. They would be so lucky if they had this chef working with them on their meal plan.
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u/BostonFartMachine 4d ago
This is huge improvement. I like how the sauce looks like cabbage. I would revisit the half plate iteration with a semicircle of sauce on one side, semicircle of cabbage on the other.
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u/natalietest234 4d ago
I don’t like the 2nd piece. I’d go back tot he single. And try a different plate
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u/Rasdit 3d ago
Wow, nice visual on the sauce! How did you create the cabbage-y ripple effect? Swirl in the dill oil and disturb it slightly by dragging a spoon through it to create green "leaf creases"?
Also love the idea of zero-waste cabbage, I think it's a marvelous vegetable too and this dish looks and sounds like you're really taking it places. Really nice job, and this plating is great. I would probably serve the cabbage pretty centrally, and create a complimentary "cabbage half" with sauce right next to it.
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u/No-Garage-5092 3d ago
I just drizzled a bit into the sauce and gave it a little swirl before spooning it on. Thank you for your input!
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u/Poosters 3d ago
Looks amazing! Did you go for a hot and quick sear on both sides? Do you have any tips on specifically searing and roasting the cabbage?
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u/No-Garage-5092 3d ago
Thank you! I actually didn’t do a crazy hot sear for this one, closer to medium to let it warm through and develop color at the same time. My best tip is to roast it until there’s almost no resistance when you poke it since I think most roasted cabbages I’ve had are undercooked. That and being gentle when searing
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u/salamandersquach 3d ago
Why not center your sauce and offset the two sides symmetrically? Feels odd on the plate with the sauce offset on the bottom.
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