Mike van de Elzen: Sauteed broccoli with white cabbage and chili garlic butter

Sauteed broccoli with white cabbage and chili garlic butter 

Cook time: 5 minutes 

Prep time: 10 minutes 

Serves: 6 

1/2 large white cabbage, cut into small wedges  

10 heads sprouting broccoli  

150 gm butter cracked pepper  

1/4 cup curly parsley  

1 red chili 

2 cloves garlic  

sea salt  

2 tbsp sunflower oil  

1 lemon  

1 cup fresh coriander 

Bring a large pot of water to the boil and season with a good amount of salt. Place the broccoli in the boiling water and leave for 10 seconds before removing and dropping in iced water as quickly as you can to stop the cooking.  

Make up the butter by crushing the garlic cloves and chili down to a paste and add to the softened butter, along with the chopped curly parsley, sea salt and cracked pepper. Set aside.  

Pre-heat a cast iron pan and break the cabbage up into smaller pieces and sauté in a touch of oil until slightly coloured, add a tbsp of water to help the steaming. Once just cooked, place into a large bowl and repeat until all the cabbage is sauteed. Finally add a touch more oil and add in the broccoli heads, sauté and add the butter to the bowl and toss until well coated.  

Then spoon over the cabbage. Squeeze the juice of the lemon over the top and finish with the fresh coriander. Serve straight away.

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Episode Transcript

Speaker 1 (00:06):
You're listening to the Sunday Session podcast with Francesca Rudkin
from News Talks.

Speaker 2 (00:11):
EDB Mike vander Elson, good morning, Good morning. I'd love
you to have our resident cheft with us. And now
it's interesting you're talking about brocoli. You're actually talking about
sprouting broccoli because that's what you grow in your garden,
which is really sensible because every time I grew broccoli,
and I just had this massive plant with one head
of broccoli and it sort of didn't really seem worth it.

Speaker 3 (00:32):
And it's a lot of time and a lot of
energy just for one head of brocoli that you finish
off on one meal. I know, I had no.

Speaker 2 (00:40):
Idea there was a thing called sprouting broccoli. So it
just continues to offer you sort of smaller heads, does it?

Speaker 3 (00:46):
Absolutely just like little kind of yeah, probably about the
maybe the tenth the size of a big broccoli, So
just little, tiny spouting broccolis. And the more you cut them,
the more it kind of encourages the broccoli plant to
just sprout out more. And we're just starting to cut
house now and we'll continue to cut them for about
two to three months.

Speaker 2 (01:05):
I was just saying, I love broccoli. I think it
can be a fantastic vegetable, but just not don't give
it to me on its own.

Speaker 3 (01:12):
I sprouted sprouting brocclia, and I believe like I was
doing a bit of research into it because you cut
it so tender like that broccoli will come up and
you'll cut it within two or three days and it's
definitely it is definitely sweeter than normally broccoli. So I
saute it. So the best thing for sprouting broccia. And
this has kind of this is a really simple dish.

(01:33):
So it's sprouting broccoli with white cabbage and a chili
garlic butter. So serve it as a side dish, or
you can put through some some check in. You could
serve some illume me with it, or even put some
noodles with it and kind of run down that Asian
fusion road. So bring a large pot of boiling water
to the boil, put a decent amount of salt in it.

(01:54):
You know, to take your brocc and LENI drop them
in count to ten, pull them out because they are
so tender. Ten seconds is maximum amount into ice water.
Stop them, stop them from cooked, and bring out all
that beautiful color like the color and the chloroform, and
then heat up a large cast iron pan. Start to

(02:14):
heat that while you make up the butter. So this
chili butter simply I use a pesta on water and
make the whole thing in a pest of water. Chuck
in like two or three closet garlic, crush them up,
Chucking a whole fresh red chili, Crush that into a paste.
And then to that, I've got about one hundred to
one hundred and fifty grands of butter. Crush the butter,
and a little bit of salt, a little bit of pepper,

(02:35):
a little bit of curly parsy to give you a
bit of color. And I actually made this dish last night,
and I actually added in a tablespoon of miso paste
as well. Then that's the butter done. Take your pan,
heat it up, crank it up. I start off by
adding a little bit of cabbage just to bulk the
dish out more than you take half a gabbage colored
to quarters and then just saute that in a little

(02:56):
bit of wol. Once that starts to work down, you
might want to add a little bit of water to
that just to speed that process up. Once it starts
to work down. Chuck that into a serving dish and
then add a little bit more oil and goes. You're
spouting broccolini and that's been blanched. Saute sautet super fast.
Is going to take like ten twenty seconds. Last thing
you do is add a decent scoop of that butter.

(03:18):
Saute that until you start to get just a little
bit nuttiness running through that butter and a little bit
of color, and then serve that over the top of
the cabbage and then spoon the rest of the butter
over it and serve it. Is delicious, And if you
want to go a step through, you could squeeze a
little bit of lemon and maybe have some fresh cream.

Speaker 2 (03:33):
Maz TEGs to say he like says broccoli with cheese
on top. I did a beautiful tarhani creamy tarhini dressing
and drizzle that over some broccolni recently with some sort
of sized almonds. That that was good.

Speaker 3 (03:44):
Yeah, you could bluch. You could blanch that broccolini and
then you could fire that onto your barb. You could
get a bit of car on, yes, and then serve
it with your tar he.

Speaker 2 (03:53):
Yeah, yeah, I did roast that one up. Hey, look
you're at field Days this week. If people want to
come and say hi, where do they find you?

Speaker 3 (03:58):
Next week? Yay field Days. I love field Days. I'm
not looking next week, not this week, next next week.
I from Wednesday, Thursday, Friday, I'm gonna be on our
stand cooking up some amazing food on the amazing ingle Fire.
So just search ingle Fires, come and say hello Wednesday,
Thursday or Friday.

Speaker 1 (04:17):
For more from the Sunday session with Francesca Rudken, listen
live to News Talks it'd be from nine am Sunday,
or follow the podcast on iHeartRadio