“Cabbage Steak” with Caramelized Onion, Prosciutto, Yuzu Kosho and Avocado-Labneh Mousse




1 Red Cabbage
2 Sliced Red Onions
4 oz Avocado Oil
1 Tbsp Kosher Salt
8 Slices Prosciutto
1 oz Unsalted Butter

Avocado & Labneh Mousse:
1 Tbsp Kosher Salt
1 Avocado
2 oz Labneh
2 oz Yuzu Juice


1. Line a half sheet tray with parchment paper, and drizzle on a little avocado oil. Then cut the red cabbage in half, place the halves on the pan, and roast them in the oven at 450°F for 35 to 40 minutes, until tender. With a cake tester, poke into the heart of the cabbage halves to check if they’re cooked all the way through, and allow them to chill completely before storing.

2. Carefully peel off each layer of the cabbage, and line them up side by side. Then place a thin layer of caramelized onions in between each layer with 1 sheet of prosciutto, and sprinkle lightly with salt.

3. Then carefully assemble the cabbage back in its original form, place a few cubes of butter on top, and bake in the oven at 400°F,occasionally basting the cabbage with the drippings, until golden brown.

4. Prepare the Avocado & Labneh Mousse. Place all ingredients in a Vitamix, and blend on high heat; season to taste with salt and yuzu juice.

5. To serve, plate the cooked cabbage, and add a dollop of the Avocado & Labneh Mousse.

Cabbage Steak