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Charred Cabbage Salad Recipe

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At its core, the idea behind Italian cooking stems from necessity and gratitude of fresh, regionally available ingredients. Translating to “entire’’ in Italian, Intero embraces this concept by utilizing the “whole” ingredient in combination with exercising traditional cooking techniques practiced throughout Italy.

Focused on fabricating solely locally-raised whole animals and locally-farmed whole produce, Intero prides itself in practicing the art of being a zero food-waste kitchen, meaning every bit of food serves a purpose. This focus engages the Intero team to continually exert their creativity whether it be charring corn husks for flavorings in pasta, turning butternut squash scraps into a rich and smoky broth or using herb stems to make bright aromatic oils. Striving to provide guests with elevated, yet familiar dishes, cocktails, desserts and specialty chocolates, all preparations are created in-house and by hand, including their gluten free pasta. A true farm-to-table Italian restaurant, Intero highlights its vegetarian offerings with as much regard as its protein dishes. Intero is chef-owned by husband and wife team Chef Ian Thurwachter and Chocolatier/Pastry Chef Krystal Craig.

Charred Cabbage Salad Recipe

Serves 4

Cabbage

Ingredients

1 Large Red Cabbage
(Cut into eighths)

2 Tbsp Olive Oil

2 tsp Salt

Preparation

Place cabbage, olive oil and salt together in a deep baking pan. Cover with foil and bake at 350° for 30-45 minutes OR until tender. Prep the Dijon sauce and toppings while cabbage is cooking. Once cabbage is out of the oven, either grill or broil to charred.

Dijon Sauce

Ingredients

4 Tbsp Dijon Mustard of Choice
*Recommend Edmond Fallot Dijon

2 Tbsp Olive Oil

1 Tbsp Honey

1 Tbsp Sherry Vinegar

Preparation

Whisk ingredients together in a bowl until smooth and set aside.

Topping

Ingredients

1/4 pounds Ricotta Salata

1 bunch Chives Chopped

Preparation

To Serve — Spread Dijon sauce on the bottom of the plate and place warm, charred cabbage on top. To finish, grate the ricotta salata over the cabbage and evenly add the chives.

 

Intero 

2612 E Cesar Chavez

512.599.4052

info@interorestaurant.com

interorestaurant.com

Tue – Thu, 5 p.m. – 10 p.m.

Fri – Sat, 5 p.m. – 11 p.m.

Sun, 5 p.m. – 9 p.m.

*Daily HH 4:30 – 6 p.m.

*Closed Mondays

 

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