CABBAGE TACO!! this dish is a regular for us because it is genuinely surprising the depth of flavour that can be achieved from cabbage when treated this way.

Like most people i hated cabbage growing up… because i had only ever had it cooked like most people cook it at home… which is chopped into large irregular pieces and boiled untill its mush and probably unseasoned. Now cabbage is one of my favourite ingredients because from my work with NoBadFoodLab and Mingary Castle I have had allot of time dedicated to exploring the flavours avalible from the humble cabbage.

So this recipe changes allot based on what is in our working larder at the time of preparation but the result is always phenomenal. its worth noting that the reason it usually has so many seasonings is because we wanted a dish on the menu that would represent our seasonal larder and the combined taste of the expertly mixed flavours and aromas always produces such and exciting product. usually I have found that the taste of the taco smells like our working larder cupboard which changes allot. A cornucopia of different ingredients locally farmed or foraged, some times import and exotic to Scotland but always a wide palate of flavours smells and colours.

Cabbage cut into circles (to use as the “taco” shell). blanched quickly in boiling water.
Cabbage sliced very thinly and blanched (drain well)
Douglas fir Oil
Douglas fir powder
Scots pine powder
Fermented white cabbage liquid
Chamomile flower capers
Wild garlic powder
Fermented apple vinegar
Cep mushroom powder
Wood-ruff powder
Water mint powder
Wild parsley power
Black currant wood powder
Cured egg yolk (grated)
Lemon verbena oil
Sea salt
Black garlic powder
Wild rose powder
Fresh apple dices
Kelp seaweed powder
Dulse seaweed powder

Like I mentioned above this list of ingredients change often but this is an example of what goes into this preparation.

Each of the powders, seasonings and oils we have made. if you want to know how anything is made contact me and I will upload the recipe