As a seasoned chef, I love transforming humble cabbage varieties—romanesco, graffiti, broccoli, and cauliflower—into a stunning multicolored semolina. Using a paring knife, finely grate the florets for that perfect texture.
Reserve the stalks, peel if needed, and boil them in salted water.*
Blanch the semolina for just 10 seconds.
Prepare a bold mustard vinaigrette, mixing in finely chopped pickles and fresh herbs for a tangy gribiche-inspired sauce.
Plate a perfectly poached egg on each dish.
Arrange the cooked stalks artfully around it.
Drizzle with vinaigrette and sprinkle the vibrant semolina on top.
Your guests will be amazed—guaranteed.
*Cook in salted boiling water.
Another favorite:
Thinly slice baby Chinese cabbage and marinate in yuzu juice (or lime) with neutral oil. Season with gomasio.*
Prepare creamy sweet potato mash.
Poach skate in milk infused with pepper, cinnamon stick, bay leaf, and parsley stalks. Flake and reserve.
Layer in individual molds: start with sweet potato mash, add fish, marinated cabbage, and top with more mash.
*
Gomasio is a blend of salt and roasted sesame seeds.
Pro tip: Always choose small, dense cabbage heads for peak tenderness and flavor.
Revive classics like Du Barry cream (hot or cold cauliflower soup), Limousine Brussels sprouts sautéed in butter with chestnuts, stuffed cabbage, cauliflower fritters, or red cabbage Flamande with vinegar and apples.
Zero waste: Use trimmings to garnish risotto, enrich soups, or add raw brunoise cauliflower to velouté for crunch.
Chef Hubert
