Barley Crêpes with Cabbage and Sauce Pierre


Make the fermented cabbage


Combine 2 quarts water and salt in a large bowl, stirring until salt dissolves. Add cabbage quarters, and let them sit in the salty water for 5-7 days. Check on them every few days, and make sure the cabbage is still submerged under the water. When it’s ready, the cabbage will be soft and have a slightly salty taste.


Cook cabbage on a grill pan over medium-high heat. Drain it, and pat it dry. Use thyme sprigs as a brush to brush the cabbage with oil. Place the cabbage on a lightly oiled pan, and grill it, turning occasionally, until it is charred on all sides, 10 to 12 minutes.