Photography, Maya Visnyei.
Top Chef Canada judge and camping lover Chris Nuttall-Smith wants you to rethink your camping repetoire with this recipe from his new cookbook, Cook It Wild.
Serves 4 (as a side).
- 1⁄3 cup hazelnuts
- 1 lb cored red cabbage, thinly sliced
- 3⁄4 tsp kosher salt
- 1 tbsp balsamic vinegar
- 1 tsp honey
- 2 tbsp golden raisins
- 6 orange rounds, 1⁄8 inch thick
- 6 tbsp salted butter, cut into pieces
- Prepared cabbage packet
- Prepared hazelnut packet (thawed)
- 5 oz crumbled feta cheese (thawed)
- Kosher or flaky salt
- 1 lemon
Toast and chop the nuts
Preheat the oven to 350°F.
Spread the hazelnuts on a rimmed baking sheet and toast in oven until deep brown and fragrant, 10 to 15 minutes. Rub away and discard loose skins. Let cool, and coarsely chop or crush. Seal in an aluminum foil packet; freeze.
Prep, dress and seal the cabbage mix
In a large bowl, combine the cabbage, salt, vinegar, honey and raisins, and toss well.
Cut a double layer of heavy-duty foil that measures 20 inches long.
Place the orange rounds lengthwise down the middle of the foil; stop 2 inches shy of both ends. Distribute the cabbage mixture over top, then dot it evenly with the butter pieces. Gather the long edges of the foil together, folding them over each other 2 or 3 times to form a tight seal. Seal both ends of the packet in the same way. Pack into a resealable bag or leak-proof container and refrigerate.
Roast cabbage, warm the nuts and serve
Place a grill over medium-hot coals with direct and indirect zones.
Roast the cabbage, shuttling the packet between direct heat and indirect heat and turning as needed to maintain a gentle sizzling sound. When the cabbage feels very soft through the foil, 25 to 40 minutes, cut open the top of the packet to see inside.
Finish over direct heat, using tongs to stir occasionally and monitoring the mixture closely, until the cabbage is glazed in buttery juices, has a few darker caramelized bits, and the oranges are deeply coloured, 5 to 10 minutes. During the final few minutes of roasting, warm the packet of hazelnuts on the grill.
Transfer the cabbage mixture to a large bowl or platter. Top with the feta and hazelnuts, season with salt, and add a good squeeze of lemon juice (it makes this dish!) before serving. Keeps 3 days if kept cold.
Prep at home, pack, then heat and eat under the stars. Camp cooking just got an upgrade.