Grilled cabbage
Grilled Cabbage with Yuzu Juice and Brown Butter. (Photo: Leah Cohen)

Grilled Cabbage with Yuzu Juice and Brown Butter

Grilled cabbage
Leah Cohen
Amanda Faison

Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.

Two words: grilled cabbage. Top Chef alum Leah Cohen adds a soy brown butter hollandaise sauce that not only adds flavor, but also gives this hearty and humble vegetable the entrée treatment. This dish is a fan favorite at Piggyback, Cohen’s restaurant in New York City.


  • 2 heads of green cabbage
  • 1 Tbsp. olive oil
  • Salt, to taste
  • Togarashi, to taste
  • Fresh julienned shiso, to taste

Brown butter yuzu hollandaise

  • 4 egg yolks
  • 20g ABC Kecap Manis Soy Sauce
  • 60g Lee Kum Kee Premium Soy Sauce
  • 60g yuzu juice
  • 1 Tbsp. salt
  • Pinch chile flakes
  • 300g brown butter


1. Cut heads of cabbage in half and steam for 20 minutes. Then lightly oil and season with salt. 

2. Grill cabbage cut side down on high heat until nicely charred, about 25 minutes. Remove from grill, and sprinkle with togarashi and fresh julienned shiso.

3. Mix brown butter yuzu hollandaise ingredients in a quart container, slowly blending in brown butter with an immersion blender. 

4. Drizzle brown butter hollandaise on top of cabbage, and serve.

Lead Photo: Leah Cohen