Adapted from a recipe in author Patricia Wells's cookbook,.
Keep moving the pestle around the mortar in a circular motion and keep dreaming of the thick, creamy sauce at the end of it all.. Notes from the Food & Wine Test Kitchen.Adding the oil very slowly, in small amounts, is key; an.
with a pour spout provides more volume control.. Cook Mode.Fresh lemon juice.Place the garlic in a mortar along with the salt.
Using a pestle, smash the garlic cloves to a smooth paste.(The salt stops the garlic from slipping at the bottom of the mortar as you pound it down.)
Add the lemon juice to the garlic.
Drop by drop, pour the olive oil into the mortar slowly as you continue to crush the paste with your pestle.Cover and reduce heat to medium; steam until cabbage is fork-tender, 30 to 40 minutes.
Remove cabbage from steamer basket; place on a wire rack set inside a baking sheet, and let drain about 10 minutes.. Place 2 warm cabbage planks in cabbage marinade.Place a weight, such as a plate, on top of cabbage to fully submerge cabbage planks.
Let stand 10 minutes.Transfer cabbage to wire rack, and let stand until dry.
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