Uploaded April 2017 | Updated September 2026, 2 weeks ago
In this episode Richard Bainbridge of Benedicts, Norwich, shows us how to make his Smoked BBQ Red Cabbage, Carrot, Kohlrabi, Brown Butter BBQ Cabbage
Recipe
1 x medium size red cabbage cut into quarters
1 x 100g melted lard/ Beef fat/ Rape seed
White pepper & Sea Salt
Pre- heat Waterbath 88c
Put 25g melted lard into a vacuum pack bag and the quarter of the red cabbage, season with white pepper and sea salt, Vacuum the cabbage on full power. Place in the water bath and cover the bath with cling film or lit, cook for approx 24hrs or until tender. Remove from the bath and submerged into ice water or under cold running water until completely cold. place in the fridge until needed.
When ready to serve or eat the cabbage, light a BBQ or griddle pan until super hot, then remove the cabbage from the bag and place on the BBQ or griddle pan and cook until you have a dark caramelised charred finish. serve or keep warm until needed.
Pickled Kohlrabi and black onion seed salad
1 x 1/2 kohlrabi, peeled and sliced into fine julienne
1 x 4 leaves savoy cabbage and slice into fine julienne
2g black onion seeds
100g sugar
100g white wine vinegar
Place the sugar and vinegar into a pan, place on a high heat and bring to the boil. Once boiling remove from the heat and allow to cool. (This will keep in the fridge or store cupboard forever and is a great quick pickling liquor for any vegetables.) When ready to serve place the kohlrabi, cabbage and the onion seeds into a bowl and season with the pickling liquor and mix well check for seasoning and allow to sit for 10mins before serving.
Puree
4 x Carrots (juiced to approx 100g)
1.5g Agar agar roughly 1/4 of a tea-spoon
Place the carrot juice and the agar into a pan and place on a high heat, bring to the boil and whisking continually for 2mins to activate the agar. Then remove from the heat and transfer into a small bowl and allow to set. Once set which should be very firm, place into a blender, blend on high speed until smooth. Check for seasoning then place into a piping bag until ready to use.
1 bunch flat leave parsley
Bring to the boil in 150g of lightly salted water and add 1g of agar. Once boiling simmer for 2 minutes, Then remove from the heat and transfer into a small bowl and allow to set. Once set which should be very firm, place into a blender, blend on high speed until smooth. Check for seasoning then place into a piping bag until ready to use.
In this episode Richard Bainbridge of Benedicts, Norwich, shows us how to make his Smoked BBQ Red Cabbage, Carrot, Kohlrabi, Brown Butter BBQ Cabbage
Recipe
1 x medium size red cabbage cut into quarters
1 x 100g melted lard/ Beef fat/ Rape seed
White pepper & Sea Salt
Pre- heat Waterbath 88c
Put 25g melted lard into a vacuum pack bag and the quarter of the red cabbage, season with white pepper and sea salt, Vacuum the cabbage on full power. Place in the water bath and cover the bath with cling film or lit, cook for approx 24hrs or until tender. Remove from the bath and submerged into ice water or under cold running water until completely cold. place in the fridge until needed.
When ready to serve or eat the cabbage, light a BBQ or griddle pan until super hot, then remove the cabbage from the bag and place on the BBQ or griddle pan and cook until you have a dark caramelised charred finish. serve or keep warm until needed.
Pickled Kohlrabi and black onion seed salad
1 x 1/2 kohlrabi, peeled and sliced into fine julienne
1 x 4 leaves savoy cabbage and slice into fine julienne
2g black onion seeds
100g sugar
100g white wine vinegar
Place the sugar and vinegar into a pan, place on a high heat and bring to the boil. Once boiling remove from the heat and allow to cool. (This will keep in the fridge or store cupboard forever and is a great quick pickling liquor for any vegetables.) When ready to serve place the kohlrabi, cabbage and the onion seeds into a bowl and season with the pickling liquor and mix well check for seasoning and allow to sit for 10mins before serving.
Puree
4 x Carrots (juiced to approx 100g)
1.5g Agar agar roughly 1/4 of a tea-spoon
Place the carrot juice and the agar into a pan and place on a high heat, bring to the boil and whisking continually for 2mins to activate the agar. Then remove from the heat and transfer into a small bowl and allow to set. Once set which should be very firm, place into a blender, blend on high speed until smooth. Check for seasoning then place into a piping bag until ready to use.
1 bunch flat leave parsley
Bring to the boil in 150g of lightly salted water and add 1g of agar. Once boiling simmer for 2 minutes, Then remove from the heat and transfer into a small bowl and allow to set. Once set which should be very firm, place into a blender, blend on high speed until smooth. Check for seasoning then place into a piping bag until ready to use.
