Session 44 — Sauté, Braise, and the Crucifer Redemption
← Block 11–12: Vegetables & PlantForward Cooking Overview
Skill: Cruciferous vegetables (Brussels sprouts, cabbage, cauliflower, broccoli) are the most-hated and most-abused vegetable family. The problem is almost always method — boiled vegetables taste of sulfur; roasted or properly braised vegetables taste of caramelization and sweetness.
Two techniques tonight:
Pan-braising — a hybrid of sautéing and steaming: sear in fat until color develops, add a small amount of liquid (stock, wine, vinegar), cover and finish until tender. The vegetables get both Maillard browning and tenderizing steam.
Charred cabbage — the full-heat technique that turns cabbage from something tolerable into something remarkable.
📖 Read: Serious Eats — Charred Miso Cabbage
Full Meal: - Crispy Brussels Sprouts with Fish Sauce and Crispy Shallots — this dish converts Brussels sprout haters - Charred Cabbage with Miso-Sesame Sauce — a revelation; whole cabbage wedges charred in cast iron - Steamed jasmine rice — the neutral base lets the miso and fish sauce flavours land
🎥 Compare Notes: Brussels Sprouts with Bacon — Jacques Pépin Cooking At Home (KQED) — Pépin on Brussels sprouts: high heat, flat side down, same principle as tonight
| Component | Notes |
|---|---|
| Brussels sprouts | Halved, pressed cut-side into very hot oil; don't move; then toss |
| Cabbage | Wedges, cast iron, very high heat; miso glaze brushed at the end |
The insight: Both dishes rely on high heat applied to a flat surface of the vegetable. Steaming or boiling is never the answer for these vegetables at dinner.