Norwegians have been chomping down cabbage for millennia. In fact, it’s the very foundation of our national dish Fårikål. Here’s a contemporary dish based on rustic, Norwegian ingredients, and a dash of Japan to up the cabbage game to another level. Check it out!
Cabbage was piss poor peoples food, but it’s also tasty as fuck when you do it right, so trust us Norwegians to figure out how to make cabbage the right way; Get ready to dive into the rich, earthy flavours of roasted red cabbage brushed with miso butter, served on a creamy brown bean purée and topped with crispy rye crumble and fresh herbs. One bite, and you’ll never look at cabbage the same way again!
Ingredients
Crispy rye crumble
- 2 thick slices day old Norwegian Grovbrød (or other dark rye bread)
- 1 tbsp real butter
Roasted cabbage
- 2 red pointed (hispi) cabbages
- 2 tbsp melted real butter
- 2 tbsp white miso (or Promite/Marmite)
- 5 g fine sea salt
Brown bean puré
- 1 onion, diced
- 1 small clove garlic, finely chopped*
- 800 g cooked Norwegian brown beans**
- 50 g Rabagast, or other well aged cheese, like Västerbotten
- Fine sea salt to taste
- Apple cider vinegar to taste (ideally balsamic)
* Resist the urge to use half a bulb, you garlic glut! We’re after Norwegian subtlety! (Though if you must, make it a whole, but confit it first!)
** Pinto, borlotti, rosecoco or similar beans will do just fine!
To serve
- Fresh dill, or tarragon
Method
You can always use canned beans, but we use dried brown beans (they store indefinitely) that we soak overnight in some water with a bit of salt and a teaspoon baking soda, then cook in our pressure cooker for 10 minutes with natural release. Alternatively 1 hour in a regular pot.
Crispy rye crumble
Take two thick slices of day-old Norwegian Grovbrød, or any dark rye bread you’ve got lying around, discard the crust and tear up the bread into rough chunks. Toss them in a food processor and blitz until you’ve got coarse crumbs.
In a small pan, melt a tablespoon of real butter over medium to high heat. Once it’s bubbling, add the rye crumbs, stirring to coat. Keep stirring until they’re toasted and crisp, then set them aside on some kitchen paper to cool.
Roasted cabbage
Preheat the oven to 200°C (400°F). Grab your two red cabbages and quarter them. In melt the butter in a small pot, then add 2 tablespoons of white miso and about 5 grams of fine sea salt and stir until it’s a smooth paste.
Brush the miso butter all over the cabbage quarters, making sure every crevice gets some love. Lay the cabbage quarters cut side up on a parchment-lined baking sheet.
Roast for 25 to 35 minutes, letting those edges get nicely charred and crispy while the insides turn tender and juicy. You’re after some serious, savoury Maillard magic here.
Brown bean purée
Set a pan over medium heat, add a small splash of oil, a dash of water, a pinch of salt, and toss in the diced onion. Sauté under lid until it’s completely soft, about 10 minutes. Stir occationally.
Next add the garlic, cooking for another minute just until fragrant. Add the cooked Norwegian brown beans to the pan, stirring to warm them through, then mash them by hand to a smooth, but still somewhat rustic mash.
Toss in about 50 grams of grated Rabagast or any well-aged cheese you can get your hands on (such as the Swedish Västerbotten). Stir until smooth, adding a splash of water (or the water from the boiled beans) if necessary to reach that rich, creamy consistency.
Season to perfection with fine sea salt to taste, and a small splash of apple cider vinegar (balsamic if you can find it) to brighten things up. Taste and adjust until it’s just right.
To serve
Spread a generous layer of the brown bean purée onto each plate. Nestle a roasted cabbage quarter on top, cut side up. Drizzle a little hazelnut oil over everything if you’re feeling decadent, then sprinkle the crispy rye crumble over the top, letting some tumble onto the purée.
Finish with a few sprigs a metric shit-ton of fresh dill or tarragon for that herbal brightness, and serve it up.
