Seared Savoy Cabbage with Chestnut Purée, Beluga Lentils and Apple-Cider Jus

01

Ingredients

• 1 small Savoy cabbage (about 900 g), loose outer leaves removed
• 1 cup (160 g) dry beluga lentils, rinsed
• 3 cups (750 mL) low-sodium vegetable stock, divided
• 3 tablespoons extra-virgin olive oil, divided
• 1 medium shallot, finely diced
• 2 fresh thyme sprigs
• 250 g cooked, peeled chestnuts
• 1/2 cup (120 mL) plain unsweetened oat cream
• 1/4 teaspoon freshly grated nutmeg
• 1 cup (250 mL) pure non-alcoholic apple cider
• 3 tablespoons apple cider vinegar, divided
• 2 teaspoons yellow mustard seeds
• 1 teaspoon maple syrup
• 1 teaspoon cornstarch mixed with 1 tablespoon cold water
• 12 fresh sage leaves
• 3/4 teaspoon fine sea salt, divided
• 1/2 teaspoon freshly ground black pepper, divided

02

Prepare the dish

1. Cut the cabbage through the core into four equal wedges so each wedge stays intact. Bring a wide pot of salted water to a boil, blanch the wedges for 4 minutes, then transfer them to a towel-lined tray and pat very dry.
2. Combine the lentils, 2 cups of the vegetable stock, shallot and thyme in a saucepan. Bring to a simmer and cook uncovered for 22 to 26 minutes, until the lentils are tender but hold their shape. Remove the thyme. Season with 1 tablespoon apple cider vinegar, 1/4 teaspoon salt and 1/4 teaspoon pepper; keep warm.
3. For the chestnut purée, place the chestnuts, oat cream, 1/2 cup vegetable stock, nutmeg and 1/4 teaspoon salt in a small saucepan. Simmer gently for 8 minutes, then blend until completely smooth. Add a spoonful of stock if needed to reach a soft, spoonable consistency. Keep warm.
4. For the pickled mustard seeds, combine the mustard seeds, 1 tablespoon apple cider vinegar, 2 tablespoons water and maple syrup in a small pan. Simmer for 8 to 10 minutes, until the seeds are tender and the liquid is nearly absorbed. Set aside.
5. For the jus, simmer the apple cider in a clean saucepan for 12 to 15 minutes, until reduced by about two-thirds. Add the remaining 1 tablespoon vinegar and 1/2 cup vegetable stock. Whisk in the cornstarch slurry and simmer for 1 minute, until lightly glossy. Season with a pinch of salt and keep warm.
6. Heat 2 tablespoons olive oil in a large heavy skillet over medium-high heat. Season the cabbage with the remaining salt and pepper, then sear cut-side down for 4 to 5 minutes per side, until deeply caramelized. Reduce the heat, add 2 tablespoons water, cover and steam for 5 minutes, until the core is tender.
7. Heat the remaining 1 tablespoon olive oil in a small pan over medium heat. Fry the sage leaves for 20 to 30 seconds, until crisp, then drain on a towel.
8. Rewarm every component gently. Stir 2 tablespoons of the finished apple-cider jus through the lentils so they shine without becoming soupy.