Cabbage hasn’t always had the best of reputations. It was known as the peasant food, or the reminder of shtetl days gone by. Cabbage is making a comeback now, and who better to cook it than us, the ones who ate it straight from their grandmothers’ kitchens as children? It’s a beautiful thing to take something old and sentimental and recreate it in our own way. You heard it here first: cabbage is making a comeback and we’re going to make it beautiful again. We use it like a taco here, piled with all our favorite toppings. Make sure to offer to make one for your grandmother!
This board is great as a crostini board too; skip the cabbage and just use the bread, and add a few different aiolis for spreading.
Preheat oven to 450 degrees Fahrenheit.
Bring a large pot of salted water to a boil. Separate cabbage leaves, then blanch in boiling water for five to six minutes. Transfer to an ice bath to stop the cooking.
Roast for five to 10 minutes, until slightly charred.
Heat oil in a deep skillet, then sauté shallots until translucent. Add lamb and cook, breaking it up with the back of a spoon, until browned, about 15 minutes.
Add wine and boil for one minute, stirring often and scraping up browned bits. Add stock, tomato sauce and thyme; stir and crumble meat into sauce until fully incorporated.
Add bay leaf, then reduce heat to very low and gently simmer, stirring occasionally, until flavors meld, one and a half to two hours. Discard thyme and bay leaf. Season with salt and pepper.
Combine apple, fennel, tarragon and shallot in a large bowl. Add lime juice and zest, olive oil and mayonnaise, and toss to combine. Season with salt and pepper to taste. Garnish with fresh parsley.
Heat sous vide to 170 degrees Fahrenheit.
Seal veal and rosemary in a gallon-sized freezer bag and cook for 15 hours (this can be done a day in advance).
Once ready, let cool, then pull meat off the bones and shred with two forks. Return to bag and refrigerate overnight. Reheat in the sous vide before serving.
You can also use pickled second-cut brisket in place of the veal.
Place bowls of lamb ragu and pulled veal on a large board or platter. Arrange sliced sourdough crostini and cabbage wraps in between bowls. Add fennel-apple slaw and fill in the blank spaces with desired accompaniments.
Styling by Adina Schlass
Photography by Chay Berger
Meats provided by Grow & Behold