Red Cabagge Oil
September 12, 2024 by Kimberly
This oil captures the rich, earthy taste of red cabbage – without the color, unfortunately. But don’t worry, the flavor infusion is all there, bringing a unique, savory twist to any dish!
80 MINUTES
ADVANCED
VEGAN
INT.
40 PER TSP
EARTHY
MICHELIN
OIL
ALL YEAR
ABOUT THE RECIPE
This infused oil brings all the deep, earthy flavors of red cabbage without the vibrant color you might expect. Sadly, the cabbage didn’t pass along its gorgeous purple hue, but the flavor more than makes up for it! This oil is infused with the natural taste of fresh red cabbage, giving your dishes a unique savory kick that you won’t find in any standard cooking oil.
How to serve
This oil is perfect for drizzling over roasted veggies, tossing into fresh salads, or giving grains like quinoa or rice a savory boost. Brush it onto grilled meats or veggies for a subtle but delicious flavor layer. While the cabbage’s color didn’t come through, its distinct earthy taste does, making this oil a versatile addition to your kitchen. Try using it as a finishing oil for soups or even mixing it into dips for a fun twist!
How to store
To keep your red cabbage-infused oil fresh, store it in a sealed bottle in a cool, dark place like your fridge. It should last up to 1-2 weeks.
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Red Cabbage Oil
- Total Time: 70 min
- Yield: 1 cup / 250 ml 1x
Description
Ingredients
- 150 grams red cabbage
- 250 milliliters rapeseed oil
Instructions
- Cut the cabbage into chunks. Put the pieces into the blender. Pour in the oil. Blend on the highest setting until only tiny pieces of the cabbage are visible.
- Pour the mixture from the blender into a medium-sized pot and heat it over medium heat to a temperature of about 104°C (220°F), and maintain this temperature for the next 35 minutes. Stir occasionally, making sure the temperature remains steady and nothing gets burned.
- Prepare a bowl large enough to fit a medium-sized pot, and fill it with cold water and a handful of ice cubes. Also, hang a fine mesh strainer over one medium-sized bowl and another fine mesh strainer, with a coffee filter inside it, over another medium-sized bowl.
- Now, place the pot in the ice water and stir to cool the oil quickly. Once the oil is almost cold, remove the pot from the water.
- Pour the oil into the prepared fine mesh strainer to catch the coarse particles.
- Then, pour the oil into the second fine mesh strainer, which is equipped with the coffee filter, to catch the remaining finer particles.
- Allow the oil to drip through for about half an hour or maybe less depending on how many remaining particles are in the coffee filter. Once all the oil has passed through the coffee filter, transfer the collected amount of oil into an oil bottle. Store in the refrigerator for up to 1-2 weeks.
- Prep Time: 5 min
- Passive Time: 30 min
- Cook Time: 35 min
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