Hey everybody, I'm Chef Tom with atbbq.com, and today on Veg Out, we're making
grilled cabbage with white bean puree. So we're going to do this cabbage in wedges
today. We'll take a full head of green cabbage, we are going to cut it into six pieces, and
leaving that stem end attached so it doesn't just completely fall apart. Just make sure you
go right through the core there at the bottom. We're going to make a very simple tahini-based
kind of marinade/wet rub for our cabbage. This is the Soom organic tahini, this stuff is
delicious. We're going to do a half cup of that, and we're going to add a half
a cup of olive oil. Then we are going to sweeten it up with just a couple
tablespoons of Kansas Wildflower honey. So we'll give this a good whisk to incorporate everything and we're going to work it
right into the leaves of the cabbage. Now this is going to go right over
the top of our cabbage wedges. We're going to use all of it right away, we're
going to start massage that into the multiple layers of the cabbage. You want to make sure that
while you're doing this you're not just tearing these things apart, because like, say for example,
this small wedge it doesn't connect all the way to the roots, so we're going to have to be careful
to keep all of that together, which is not a huge deal, but if you can keep it all in tact, that'll
work better for you. Now if you're thinking like, oh man we're losing a lot of that tahini into
the pan, guess what, we're going to start out by braising these. We're actually going to cook
these in the pan for the first part of the cook just to soften them up. We want to make sure that
they're nice and juicy and don't dry out or they get too crispy. Then we'll finish it off with the
direct grill. At this point, we're going to hit them with a little bit of seasoning. So the Lone
Star Brisket Rub, just because it's basic, it's general, with salt, pepper, garlic, and celery
seed. We'll hit all sides with that seasoning, just to make sure we got enough salt content
in here. Like I said, it's kind of a braise, it's kind of a roast, so the only reason I
call it a braise is because we're going to add some vegetable stock to it. We're going
to add just about a cup or so, just enough to kind of cover the bottom and that's going to
add a lot of moisture to the finished product. Sow we've got the pellet grill running at 400°F.
We're going to start off - actually we can go right in the center here. We'll give it a spin
about 5 minutes in, but this won't take too long. So now onto the bean puree, this is something
you're going to want to start the day before, especially if you're using quality
beans like these right here, these are Rancho Gordo Marcella beans,
it's a can of Lenny type bean or a white bean. These are going to need to cook for
an hour or two, depending on your set up. So you'll want to make sure there's no extra
debris in there. Give them a rinse in some cold water and once you've done all that you cover them
with room temp water by a couple of inches or so. Bring this pot of beans up to a boil, then lower
the temperature down, throw a lid on it and just let it simmer nice and gentle until they're super
tender, usually about 90 minutes to 2 hours. The cabbage has been on for about 7 minutes now,
we're giving this a spin, we're going to check it at 15 to see how tender it is. Meanwhile, we are
also getting a little bit of flame onto our red bell pepper which is going to go into the white
bean puree. So now back to our puree, we're going to dice up a couple cups of onion and get those
sautéed off with some garlic. The size isn't super important at this point because we are going
to puree all of this, just keep it consistent. Next, I'm going to take six cloves of garlic,
we're just going to smash them and peel them and then we can just cook them whole. Into the
skillet now, over medium heat. Throw in our onions and our crushed garlic, if we chopped this garlic
up we wouldn't have wanted to add it right at the beginning, otherwise it'll burn, but since it's in
such big chunks this will work out. Also going to put a little bit of thyme in there, a little more
oil, and then some of that Lone Star seasoning. Alright, about 15 minutes in here, these
are getting tender but they still have some structure to them and that's where we
want them because now we're going to try and get some char on them. The red bell pep is
blackened on all sides. That means that the skin is going to release as it steams, so we're
going to put that in a container and just give it about 10 minutes to steam that
skin off the surface. Now these onions have cooked to the point where they're like
semi-translucent. We've got the thyme flavor worked in there, we can pull some of those
leaves off, but we want to take the stems out. Then we can see we got a little bit of color going
around the edges, that's what we're looking for. Pepper's coming out now and you can see how much
that has softened up, that skin just wants to flake right off of there, which is great because
that skin has kind of an unpleasant pleasure when you blend it up. It's kind of hard to miss,
but the great thing about fire roasting these, is now we're going to have this smoky flavor
and I might even leave some of those bits of char in there just to add to that. We can however
take out any seeds that we find in the middle, most of them I pull out with the stem. So
I'll just give that a rough chop and let the blender do the rest of the work. Now we're
going to add those sweated onions, the garlic, little bit of seasoning, with the thyme flavor.
So I've got a batch of these Marcella cannelloni's and that's one of the great things about
this recipe, a lot of this can be made the day before even. Even the cabbage you
can go ahead and braise it the day before, pull it out and grill it to warm it up and char
it off. You can do the same thing with the beans, you can do the same thing with the entire bean
puree. I'm going to make a nice big 4 cup batch, 4 cups of our cooked beans. We're going
to add some lemon juice to these beans, as well as our onions, as well as our garlic and
this is ready to break down, except we forgot our tahini. This is that same tahini that we used on
the cabbage, we're going to add about 1 cup to this mix. So you're seeing tahini, you're seeing a
lagoon, so this is a very similar sauce to hummus. Start out slow here and then get it going. As this kind of gets smoothed out, I'm
just shutting this off so you can hear me. What we're going to do is add some
olive oil and just work that into the mix. Now the amount you add is totally up
to you, I'd say up to half a cup or so. Then while that works itself in we'll
add a little bit more seasoning as well. Alright, now we're going to check
for texture and seasoning here. Consistency is good, that bean flavor is
fantastic, the tahini adds a lot. It does need a little more pop so we are going to
add some more salt and some lemon juice. Back to the grill, now it's cranked all the way
up so it's just feeding pellets constantly because we don't want these to get soggy, we just want
to get some color on them. Just a few minutes here, we're just looking for some nice grill
marks on these. They're already tender, so again, we're leaving the door open in this case,
because we're just looking to get some color, we're not looking to soften these up anymore. So
that char around the edges is what we're going for, now we've got some nice smokiness
added to this tender braised cabbage. So now we're going to bring it together, we'll
start with the base of this white bean puree here, and then there's for sure more servings of
white bean puree then there are of the cabbage, but that's because I'm going to be
dipping stuff in it all week long. Then, we will just finish
it off with a sprinkle of feta on top for that funky, tangy, extra texture. Time to taste. There's a fantastic contrast in textures in
this dish. So while the cabbage is tender, its obvious to that bite because it's cabbage.
White bean puree, nice and smooth, and then the feta is somewhere in the middle. These crispy
edges make it for me. Even the cabbage itself, I mean it's got layers of texture,
still great crunch but not too chewy. This is all about experimentation, so as you make
this dish, over and over again, and I recommend that you do because it's super tasty, you're
going to find there are different levels of doneness. I've made this cabbage too soggy, it's
not super pleasant but you also don't want to go entirely too raw because then you're just chewing
and chewing on it. So, find that sweet spot, you're just going to have to get a feel for it,
either way though, the flavors are fantastic. Thank you so much for watching! Be sure to check
out atbbq.com for all the products featured in today's video. If you enjoyed the recipe,
hit that subscribe button. If you have any questions or comments, or if there's anything
you'd like to see me cook, let me know in the comments section below. Let's be good to one
another. For more recipes, tips, and techniques, head over to atbbq.com/thesauce. All Things
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