Takibi Executive Chef Cody Auger brought his culinary craft to camp and shared a collection of delicious recipes from the restaurant’s menu. Put your Takibi Fire & Grill to work to achieve a mouth-watering charred flavor for this cabbage dish.
- 1 Head of Cabbage
- Olive Oil
- Yaki Nori
- Karashi Sauce:
- 125ml rice vinegar
- 4 egg yolks
- 3T karashi (Japanese mustard)
- 1T sugar
- 1t salt
Prepare the Kizami Nori by cutting the yaki nori into 1.5" strips with scissors, then cut into thin matchsticks with the 1.5" strips. The cabbage should be cut into three or four wedges. Then, oil both sides and season with salt. Char both sides of the cabbage over high heat on the Takibi Fire & Grill while also cooking the cabbage through. Then, drizzle the karashi sauce over the cabbage and top with the kizami nori.
Reclaim the joy of camp cooking! Elevate your outdoor kitchen with the new IGT Camp Kitchen Starter Set, or build out a fully customized setup with the Iron Grill Table system. Don’t miss additional delicious camp recipes by Takibi Executive Chef Cody Auger and refreshing beverages from mixologist Jim Meehan.