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Green Cabbage Julienne with Chef David Royer

Green Cabbage Julienne

This recipe is from a family relative & sustainable restaurant chef from France—Chef David Royer. This warming dish serves as a nice starter for winter!




6-8 green cabbage leaves

1/4 cup water

1/4 cup white wine

1/8 tsp salt


Stir fry

Vegetable oil for the pan

Remainder of Cabbage, julienned

1/4 cup raisins

1/4 cup cashews

Salt & pepper, to taste

Fresh herbs, for garnish



Rinse and core cabbage. Then, separate 6-8 of the green outer leaves. Take the rest of the cabbage and cut into a fine julienne or grate it. Refrigerate until ready to make the stir-fry portion.

For the Sauce

In a large saucepan over low heat, add water, white wine, cabbage leaves, and salt. Cook cabbage slowly for 2-3 hours. At this point, the cabbage will be very soft. Push cabbage mixture through a chinois (or use a fine mesh sieve + wooden spoon if you don’t have a chinois) to “juice” it. Set aside.

For the Stir-fry

When the cabbage leaf mixture is nearing the end of its cook time, place a large skillet or wok over medium heat and stir-fry cabbage, cashews, and raisins in vegetable oil of choice until cabbage is tender. Season to taste.

To Serve

Place the stir-fried julienne portion into individual deep plates or bowls, pour the juiced cabbage portion over the top and garnish with fresh herbs. Serve.