Michael Smith
These richly flavored tacos balance the earthiness of shiitake mushrooms and green lentils with the sweetness of cabbage, the sourness of green tomatoes, and the distinctive flavor of an aromatic treat from our herb garden. Green coriander seeds are the tender immature seeds of the cilantro plant. Before they dry, their flavors are intensely sweet and fresh. Their brief season is preserved in this distinctive jam. Green tomatoes are a regular part of our farm too—not every tomato ripens in our Canadian climate!
Shiitake Cabbage Tacos
Ingredients
- 1 cup apple cider vinegar
- 1/2 cup sugar
- 1 tsp sea salt
- 1 tsp red chili flakes
- 1 lb. green tomatoes, quartered
- 1 large white onion, thinly sliced
- 1 jalapeño pepper, stem and seeds removed, minced
- 1/4 cup green coriander seeds (or 2 Tbsp dried coriander seeds)
- 2 Tbsp butter or vegetable oil
- 1 Tbsp cumin seeds
- 1 large yellow onion, minced
- 4 garlic cloves, minced
- 1 cup green lentils
- 3 cups water
- 1 bay leaf
- 1 tsp sea salt
- 1 savoy, white, or green cabbage
- Sea salt
- Freshly ground pepper
- 2 Tbsp vegetable oil
- 2 Tbsp butter or more vegetable oil
- 1 lb. shiitake mushrooms, stems removed, larger caps halved
- 1 tsp soy sauce
- 1 tsp pure liquid honey
- 1 bunch (3 to 4 oz) enoki mushrooms
- A handful of fresh cilantro sprigs
Nutrition
Per serving:
- calories311
- protein7 g
- fat18 g
- carbs37 g
- sugar11 g
- fiber8 g
- sodium139 mg
Directions
01
Make the Green Jam.
Measure apple cider vinegar, sugar, salt, and chili flakes into medium saucepan. (If using dried coriander seeds, add them now.) Bring pickling liquid to full boil over medium-high heat. Add green tomatoes, onion, and jalapeño. Bring to slow, steady simmer and continue cooking, stirring frequently, until mixture thickens and reduces, 15 minutes or so. Remove from heat. Stir in green coriander seeds, reserving a few for garnish. Serve warm or at room temperature, or store in a resealable container in refrigerator for up to 1 week.
02
Make the Green Lentil Smear.
Toss butter into medium saucepan over medium-high heat. Swirl gently as it melts, foams, and eventually lightly browns. Reduce heat to low and stir in cumin seeds. Continue stirring as flavors emerge and brighten and seeds lightly toast, about 1 minute. Stir in onion and garlic. Cover tightly and cook, stirring occasionally, until vegetables are soft and fragrant, 2 or 3 minutes more. Stir in lentils, water, bay leaf, and salt. Bring to slow, steady simmer, cover tightly, and cook for 20 minutes. Without uncovering, remove from heat and let sit for another 10 minutes. In food processor, purée lentil mixture until smooth. Serve warm or at room temperature. Store in covered container in the refrigerator for up to 3 days.
03
Prepare the Cabbage Leaves.
Cut cabbage through the stem, first in half, then into quarters. Evenly season cut faces of cabbage with salt and pepper.
04
Heat large cast-iron skillet, plancha, griddle, or non-stick skillet over medium-high heat to precisely 350 F. For best results use surface thermometer. Add vegetable oil to pan. Position cabbage wedges in pan so a cut side is in full contact with cooking surface. If you’re using a skillet, tightly cover it. Cook, turning occasionally as cabbage gently sizzles and lightly caramelizes. Eventually the steamy moisture will work its way into the middle and tenderize it, 20 to 30 minutes. Remove cabbage from pan and rest until cool enough to handle. Trim away tough core and separate individual leaves.
05
Sauté the Mushrooms.
Melt butter in large skillet over medium-high heat. Add shiitake mushrooms and sauté just until tender but not browned, 5 minutes or so. Add soy sauce and honey and continue cooking until combined, another minute or so. Remove from heat. Serve warm or at room temperature.
06
Assemble the Tacos.
Lay cabbage leaves on a work surface. Spread a spoonful of lentil smear on each leaf. Top with shiitake mushrooms and a dollop of green jam. Sprinkle with a few enoki mushrooms, tender cilantro sprigs, and reserved green coriander seeds.
