Steak and Braised Cabbage Soup with Valdeón Fritters
This recipe was inspired by a soup in my cookbook, Soup: The Ultimate Book of Soups and Stews. Zingy blue cheese complements warm soup laced with comforting cabbage.
Ingredients
SOUP
- 2 pounds red cabbage core removed and leaves shredded
- 4 cups vegetable oil Kosher salt to taste
- 2 yellow onions thinly sliced
- 1 Granny Smith apple peeled, core removed, and chopped
- 3 tablespoons light brown sugar
- 2 garlic cloves minced
- 1/4 teaspoon grated nutmeg
- 1/2 teaspoon cumin seeds
- 2 teaspoons kosher salt plus more for seasoning
- 1/2 teaspoon black pepper plus more for seasoning
- 3 tablespoons apple cider vinegar
- 6 cups chicken stock Watercress for garnish
STEAK
- 2 tablespoons extra virgin olive oil
- 12 ounces rib-eye steak fat removed
VALDEÓN FRITTERS
- 6 ounces Valdeón rind removed
- 2 cups panko breadcrumbs 2 eggs beaten
- 1/4 cup all-purpose flour
Instructions
SOUP
- Heat oven to 300°F. Butter a large casserole dish and set aside.
- Combine cabbage, onions, apple, brown sugar, garlic, nutmeg, cumin seeds,
- salt, and pepper in a large bowl. Pour mixture into prepared casserole dish. Evenly pour apple cider vinegar and chicken stock on top and cover with foil. Braise for 2 hours, stirring every 30 minutes.
- Turn the oven off and open the door slightly, allowing the dish to cool, about 30 minutes. Remove from oven and set aside, then heat oven to 400°F.
STEAK
- Add olive oil to a heavy-bottomed sauté pan over medium-high heat. Once pan is hot, season and sear rib-eye until golden brown on both sides.
- Place rib-eye in oven and cook until desired temperature. Remove and rest for 5 minutes, then slice into thin strips.
VALDEÓN FRITTERS
- Cut cheese into 12 even pieces and roll into balls.
- Pulse panko in a food processor or blender until it resembles a fine powder.
- Add eggs, flour, and panko to 3 separate bowls.
- One by one, dredge the cheese balls in flour, shaking to remove excess, then egg wash, coating evenly and shaking to remove excess, then panko. Repeat the process with just egg wash and panko two more times. Freeze for 30 minutes.
- Heat oil to 350°F in a medium pot over medium-high heat. Working in batches, lower the fritters into the oil with a slotted spoon and fry until golden brown, about 2 to 3 minutes. Remove from oil, place on a paper towel, and season to taste with salt.
TO SERVE
- Ladle the soup into serving bowls, top with steak and fritters, and garnish with watercress.
Derek Bissonnette
A former chef who worked in bakeries and three Michelin-starred restaurants throughout America and Europe, Derek Bissonnette has switched gears and now documents his passion for creating food with his camera (One Cheese, Five Ways, p. 25). Derek is the author and photographer of six cookbooks and is currently working on his seventh. He combines his skills for recipe development, styling, and photography at his studio in Saco, Maine.
