“It’s a pretty terrible ingredient,” Parachute‘s Johnny Clark says of canned fruit cocktail, with which Lula Cafe‘s Sarah Rinkavage challenged him to create a dish. “It’s like school cafeteria [or] nursing-home food. There’s not much I can do with it.”
He could taste the fruit cocktail in the finished product, he said, but it wasn’t bad. “It’s balanced, sweet and sour and salty.” If he made the dish again, he says, he’d use fresh fruit.
Pickled cabbage100 g sea salt8 oz water6 oz white balsamic7-8 red cabbage leavesDissolve first three ingredients together, then place all ingredients in a vacuum bag and seal on moderate pressure.
