Grilled Chinese Cabbage With Soy Onions

Preparation in advance

Light the charcoal in the Big Green Egg and bring the temperature, with the ConvEGGtor and the Cast Iron Grid, to 170 °C. In the meantime, tie the Chinese cabbage with butcher’s strings (4 cm in between) as tight as possible. Cut the cabbage in 4 equal parts.

Boil some water. Peel the onions, add them to the boiling water and blanch them for about 1 minute. Drain the onions and rinse them in a colander with cold water. Drain the onions and dry on a clean tea towel.

Brush the cabbage slices on the cut surfaces with the olive oil. Sprinkle with the ras el hanout and salt and pepper to taste.

Preparation

Place the slices on the grid and grill for 4-5 minutes per side. Close the lid of the EGG after each action.

Remove the Chinese cabbage slices from the EGG and set them aside. Remove the grid and the convEGGtor and put the grid back. Bring the temperature of the EGG to 190 °C. In the meantime, strip the leaves from the top of thyme and the needles from the rosemary and chop them finely. Cut a circle of baking paper that is slightly smaller than the lid of the Green Dutch Oven.

Place the lid of the Green Dutch Oven on the grid an add the honey. Let it caramelize an then add the blanched onions and fhe finely chopped herbs. Deglaze with the balsamic vinegar and add 3 tablespoons of the Tomasu Smoked Walnut Soy Sauce. Cover with baking paper and close the lid of the EGG. Let the onions cook voor 12-15 minutes. Meanwhile, ix the creme fraiche with half a tablespoon of Tomasu Smoked Walnut Soy Sauce.

Sprinkle the Chinese cabbage slices with the creme fraiche mixture. Sprinkle the seaweed flakes and scoop out some onions. Garnish with a sprig of chervil.