I just watched the Oscar-nominated movie The Brutalist. I don’t know if you’ve seen it, but I found it raw, bold, and confounding. With its stark and powerful visuals, the cinematography alone makes it worth watching. The film follows the journey of an acclaimed Hungarian architect (Adrian Brody) who had studied at Bauhaus before the war, survived the horrors of the Dachau death camp, and ended up in America.
The movie, with its heart-wrenching and, at times, painful narrative, uncovers the unexpected beauty of brutalist architecture. As a lover of art and architecture, I was pleasantly surprised by the movie. It opened my eyes to the wonderment of human resilience and the unique allure of Brutalism, a form of architecture with which I was slightly unfamiliar. The film stirred me and transformed my understanding and appreciation of this minimalist aesthetic.
Brutalism is a unique architectural style rooted in the philosophies of modern architecture. It champions the truth of materials, which is achieved by their “raw” expression. Béton brut, or raw concrete, is not about concrete but more about the way of using concrete. While many people do not care for the form (you either love it or hate it), I was deeply engaged, browsing through various pictures of Brutalist architecture. Each resonated with me on some level, fueling my passion for this unique architectural style.
As a lover of mid-century everything, I was thrilled to visit the Guggenheim a year or so ago. The Guggenheim is a unique embodiment of Brutalism, designed by Frank Lloyd Wright. Wright, my most beloved architect, has left an indelible mark with his organic architecture. His use of low-pitched roofs, horizontal lines, large open floor plans, and natural materials like wood and stone sets him apart. The Guggenheim, one of his most ambitious projects, is a testament to his genius. It’s a pity he didn’t live to see its completion.
Wright’s only other Brutalist design is Fallingwater, which might be the most beautiful home ever built. Wright designed the house to rise above the waterfall it was built on. The house’s cantilever terraces blend with with rock formations, and the floors and roofs cantilever over the waterfall. It’s sublime!
Another favorite example is Les Choux de Créteil, a creation of Gérard Grandval, which was completed in 1974. It is a sight to behold. This group of 10 buildings, each nearly 69 feet high, is surrounded by rounded petal-shaped balconies, which gave it the nickname “choux,” meaning cabbage.
The balconies were initially intended to be used as gardens filled with ornamental plants and trees, creating a more ‘green’ appearance that would change with the seasons. I loved this idea and was greatly disappointed when I learned that part of the project was never completed. It’s a feeling many of us can relate to when a vision is left unfinished: a sense of disappointment and longing for what could have been. Who knows, maybe one day, Grandval’s vision will be complete.
I guess it should come as no surprise that this recipe is all about cabbage! This simple, understated choux is slightly seared and then braised until fork tender. I sauteed red bell pepper, a shallot, carrots, and garlic until browned somewhat. Then, I added some tomato paste, stock, salt, and pepper. I finished the broth by blitzing it in a blender and adding it to the pan with parmesan, lime juice, and zest. Because of the citrus in the sauce, I removed it from the heat and added the vegan cream.
This step is crucial so the sauce doesn’t curdle. You can make your own or buy a pre-made plant-based whipping cream. I added the cabbage to the sauce and topped it with a simple tomato salsa. Combining these flavors may seem unusual, but trust me, it’s a culinary adventure that all comes together nicely. I like a salsa with some heat, but you do you!
XOXO,
Steph
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Pan Braised Cabbage in a Fennel Cream Sauce with Tomato Salsa
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Ingredients
- 1 head green cabbage, quartered
- Olive oil, salt, & pepper
- 1 large shallot, diced
- 1 large carrot, diced
- 1 medium red bell pepper, diced
- 1 tbsp tomato paste
- 3 cloves garlic, chopped
- 4 cups vegetable stock
- 1 tsp fennel seed
- 2 bay leaves
- Plant-based cream
- 1/2 cup parmesan
- Juice of one lime and zest
- Tomato Salsa (see notes)
Instructions
- Preheat oven to 325°F (160°C).
- Sear the cabbage: Heat 2 tbsp olive oil in a cast iron pan. Sear cabbage wedges flat-side down for 5-6 minutes, flip, and sear the other side for 3-4 minutes. Set aside.
- Add 1 tbsp olive oil to the same pan. Sauté the shallot, carrot, bell pepper, salt, and pepper for 3-5 minutes.
- Stir in tomato paste and garlic. Add fennel, a pinch of salt, and pepper, and cook for 30 seconds.
- Pour in vegetable stock, add bay leaves, and return cabbage to the pan. Cover and braise in the oven for 20 minutes.
- Remove the lid, raise the temperature to 425°F (220°C), and cook for an additional 15-20 minutes.
Fennel pan sauce:
- Remove the cabbage, carefully add the stock and vegetables to a blender, add parmesan, and blend the sauce until smooth—taste for seasoning. Keep warm.
Cashew cream:
- Blend cashews and water until smooth.
- Add lime juice and zest.
- Salt and Pepper to taste.
To serve, divide the fennel sauce between 4 bowls. Add cabbage and top with cashew cream and tomato salsa.
Enjoy!
Notes
You can make your salsa or use your favorite store-bought. I heated my salsa on the stove top before serving.