Braised Pointed Cabbage Pairs With Meatless Szegediner Cabbage
Konstantin Keller Releases New Vegetarian Twist on Szegediner Gulasch
As the autumn culinary season brings hearty comfort food to the forefront, Konstantin Keller has published a meatless variation of the classic Austrian pork dish, featuring braised pointed cabbage with Szeged-style sauerkraut and chili mayonnaise. The recipe offers home cooks a modern, vegetarian interpretation of a traditional favorite, utilizing distinct flavor profiles like Korean gochujang paste alongside traditional braising techniques.
Kraut Involves Simmering Sauerkraut with Onions and Paprika
The dish divides its preparation into four main components: the kraut, the cabbage, the mayonnaise, and the final topping. For the kraut, the instructions call for 600 grams of sauerkraut rinsed briefly in a sieve to temper its acidity, combined with 200 grams of sliced onions sweated in 30 grams of butter. After five minutes, a clove of minced garlic and two tablespoons of sweet paprika powder enter the pan, followed immediately by the sauerkraut, 200 milliliters of vegetable broth, and a 20-minute simmer under a lid. The mixture finishes with 250 grams of sliced roasted peppers from a jar, 80 grams of crème fraîche, and one tablespoon of gochujang paste.
The pointed cabbage requires 500 grams of the vegetable, quartered while keeping the leaves attached at the trimmed stem. After salting the cut sides, the cabbage browns thoroughly in an ovenproof pan with two tablespoons of plant oil. Cooks then add 100 milliliters of white wine, bring it to a boil, and splash in enough vegetable broth to lightly cover the pan bottom. A lid goes on before transferring the pan to a preheated oven at 180 degrees Celsius top and bottom heat for roughly 20 minutes until the cabbage softens while retaining its structure.
Mayonnaise and Final Assembly
The accompanying chili mayonnaise utilizes one egg, one teaspoon of medium-hot mustard, 200 milliliters of plant oil, one teaspoon of lemon juice, a pinch of paprika, 20 to 40 grams of mild gochujang, and a pinch of salt. Blending the egg and mustard in a tall vessel while slowly incorporating the oil via an immersion blender creates a stable emulsion before adding the remaining ingredients. Plating involves laying down the warm kraut in the center, placing a cabbage piece on top, dotting the plate with mayonnaise, and finishing the dish with finely chopped chives and roasted onions. Mashed potatoes serve as an optional side.
Konstantin Keller works as the head chef at the Restaurant Schwarzer Adler in Oberbergen im Kaiserstuhl and contributes to the cooking quartet alongside Caroline Autenrieth, Sigi Schelling, and Stephan Hentschel.
