Check out the recipe: www.allrecipes.com/Recipe/267936/Cabbage-Patch-Halibut/

“Never let the food win.” Where do I buy that t-shirt?

"it always ok to try something and have it not come out right, what's never ok is to not try it and not know" words to live by

Outstanding technique! And thanks for...around the outside, around the outside.

Chef: This technique totally eliminates that problem, since it's going to be completely masked... Me: Go on... Chef: by the lovely aroma of cabbage Me: 😐

You are the great barrier reef of your fish roasted in a leaf.

Great recipe, wow.

"The lovely aroma of cabbage" Lol

I'm a huge Fan Chef John. Amazing recipe yet again!

Thanks Chef John for sharing the recipe 👍🏻👍🏻👍🏻

Blanching a green onion to use as a food tie is creative.

Love the low carb recipe. And the miso butter, I will totally make that.

John I have cooked and tried few of your dishes I must say your the most easy going chief in his cooking and the way you explain how to prepare it simply amazing keep up the good and easy cooking and thank you

Love this! Though my taste buds don't like every step you took - this helps inspire me to think beyond pan sauté ! Nicely done.

Made this for some friends tonight using wild caught fresh cod instead of halibut, after all...just for the halibut. It was a total success. And Chef John..your suggestion to spoon the juices over the finished dish was the icing on the cake! Thanks for a great recipe as well as technique.

_You are, after all, the Chief Keef, of your fish roasted in a leaf!_

This look delicious. I love cabbage. So I will definitely try this.

I almost skipped this, but I'm happy I didn't. That looks so great. I love fish and cabbage both. Thanks for the recipe.

Great recipe, looks moist and tasty, and i love cabbage, works for me chef John

looks so rustic and stunning!!

this is one of your best technique videos yet! Pog

Great video, will try it. I just love your narrative skills, loveeeee

Bud, I'll definitely be trying this recipe. Looked great.👍🏻👍🏻👍🏻

Cute and delicious fish purses

I thought you retired the buffalo gals phrase. Every time you say "around the outside" only once, I impulsively finish it inside my head. Thanks for the revival!

This looks amazing! Can't wait to try this one!

Dang Chef John, I gotta make this just for the halibut.

This looks so good and so easy!

More like the precipice of your leaf-wrapped fish - very ingenious!

I'm going in cabbage and all. Fantastic dish, Chef John!

You are the Jabba the hut of your halibut.

This is one of the most inspired dishes you have ever created.

Miso butter is definitely something I'm gonna try! Awesome, chef!

That looks delicious! Love the cabbage trick - steaming it to get the leaves off at the start :) Thanks Chef John.

This looks great! I have never actually cooked halibut myself, I might have to make the the first recipe I use for it!

Around the outside ;)

Omg chef John you're the little push I needed to buy cabbage- I want to do this as well as make vegetable soup with it

Wow! Can’t wait to try!

Interesting recipe! Looks great!

Excellent job looks delicious I will be trying this soon👍👍

this is amazing.

looks amazing!!

Wow.. Best chef on KZfaq. Thank you chef.

Thumbs up! Your style and technique is tops, I will make this fish wrap soon. For the sesame oil I will substitute tahini sauce (add a little water and lemon juice to lighten the tahini paste) just like the Lebanese trahini fish dish. Thank you.

looks so good

We have a freezer full of salmon and halibut, and I was starting to run out of new prep ideas. This is perfect, I can’t wait try flavor combos!

I love cabbage...this looks yummy

Trying this out soon, thanks for the recipe John!

very good , i like cabbage ,thank you ,...

now thats worth a try ;) like every dish you cook on your channel .one off the lithuanian dishes is mince meat with cooked rise raped in steamed cabbage leaves and cooked in the pot with a lot of souse and to make it leaf to wrap it we cut the thick part of the stemp not out but just to slimmit out - to the thickness of leaf itself. cheers ;)

I'm convinced that Chef John has a notepad file saved on his computer in which he keeps all his "You are after all..." jokes he collected over the years

Jacques PepÍn does a similar dish, using rice paper rather than cabbage. For the garnish he used a basil leaf, which was probably what he had fresh in the garden. A very versatile cooking technique. Delicious.

Lovely! thank you!!

U r the best in ur field!!!

That looks so good! I usually use onion and tomato. I'll have to try this next time.

Also, if halibut is not available, buy some cod loins , not fillets, place 2 of them parallel in the cabbage and they will cook at the same rate because they are the same thickness. They cost about $1.00 a pound more than the cod fillets , but are well worth it. I will probably use them even if halibut is available because they cost much less and taste just as good to me.

Next time I go halibut fishing I’ll try this instead of beer battering or baking. Thanks for the recipe!

Gonna try very soon!

I love both cabbage AND fish. Never thought to combine the two.

Usually Chef John's recipe is pretty hard to screw up but I did it on this one. 1) Don't use the outer layer of the cabbage. It's too tough for this dish. If it's green, save it for a stew and keep peeling. The final texture of the wrap won't be much tenderer after baking, so if the leaf feels too tough before baking, it will be afterwards, too. 2) Cook the cabbage well before baking. Chef John's peeling technique cooks the cabbage pretty well. I got impatient and also wanted to save the rest of cabbage for some more days so I just dipped it in hot water and peeled it. The end result is much more crunchy than I liked. 3) Be careful if you want to put raw garlic in the wrap. The temperature inside the wrap is relatively low and does not fully cook off the raw garlic taste (if you cook the garlic well then probably would overcook the fish, I think). 4) My cabbage gets browned like in the video, but it's dry and tastes like paper. Maybe steaming or wrapping the baking dish in foil is a good idea. 5) Chef's John's baking dish supports the sidewalls of the wrap pretty well so it cleverly avoided the sidewall leaking. One of mine leaked from the side. It's not a big deal but if you want to perfectly sealed wrap, don't over fill it and only secure the top with a toothpick like I did. Pay attention to the sides as well. 6) Use the right (fresh) fish. I used frozen whiting and it was not good. The flavor was OK but texture way off. Not sure if if it's the whiting or freezing or I didn't cook it enough. It's not flaky at all. However, I made three wraps and ate all of them. Food never win. Will definitely try again.

I'm going to give this recipe a go with Swai! Love the asian flare.

You can use the left over cabbage leaves, by stuffing each one with a mixture of minced meat and rice, cooking the stuffed leaves and finishing the dish with a greek avgolemono sauce (egg/ lemon sauce). In greek this dish is called lahanodolmades (something like stuffed vine leaves)

UMAMI!! The flavor horizon!

Very nice

Just to share. For Asian technic, we drizzle soy sauce over the cooked fish as finishing touch. As soy sauce turns sourish if cook too long, this will also prevent the sauce over powering the light flavour of fish. So, just coat the fish with oil when steam or bake. Bracing meat with soy sauce, sugar or rock sugar is usually added to balance to taste. That’s Japanese only dip sashimi into soy sauce as a side. Another tip, a layer of lettuce or vege is placed below when cook in claypot or steaming, it is just to prevent the main dish from sticking to base or burn.

Excellent timing Chef John. I just got back from Homer, Alaska with 16 lb of halibut and I would feel terrible deep frying it all! 😆

Oh Chef John, the thumbnail on this reminded me of some polish cabbage rolls my grandma used to make that are surprisingly delicious. Would love to see you find a recipe and kick it up a notch!

I dont know which is better, your videos or the comments.

I recently learned that cabbage is the secret to great tin foil dinners too. You can wrap your fish, chicken, or beef and your veg and seasonings in cabbage leaves and then in foil and throw it in the coals. The only thing that will burn is the cabbage leaves, if at all. Your meat and veggies will benefit from the added steam and be buffered from burning by the cabbage. Also, blackened cabbage tastes so much better than blackened potatoes or carrots.

Never let the food win!

I love it when Chef John says "around the outside, around the outside, around the outside"

That's definitely what I'm eating for dinner this weekend

Cabbage is VERY underrated, I think it tastes great, both raw and cooked. Lamb and cabbage stew is actually one of my favorite dishes. Mostly because of the lamb..

thanks john

I was waiting for a "around the outside, around the outside, .." for a while now...and it made me so happy, that I'm wondering what's wrong with me

Halibut is one of my favourite fishes to eat, along with turbot and hake. Love the recipe John, very interesting 🙂🐟

Waited with baited breath and, ta da! A chef John FIX!!!

Halibut is one of y fav's! I gotta try this with banana leaves ... no cabbage

must get halibut and cabbage... 🤤

Love when you say, "around the outside" 3 times! Eminem reference loved : )

Thanks. ☺️

I just like the way you talk man 😂

It doesn't rhyme, but Chef John is the Wrap Artist of the Year

i've heard of a similar recipe, a french recipe, but with salmon. Salmon placed in the cabbage leaves and then tied with string. It was one President Mitterand's favorite dishes.

I'M GONNA MAKE THIS ! !

I imagine the roasted cabbage is as good as fried cabbage. Good recipe.

I'm gonna use that steamed cabbage leaf technique for making Xmas golabkis!

"never let the food win" is going on my tombstone

Don't let the food win. Food fight, don't let the food bite. Bite it first.

your crayzzzzz oh ive done this before but i tied it in green onions , even better

Chef John! Fish is meat too! Also, love this and every other video!

Yummmmm

never let the food win-- thanks! I'll keep this in mind. Hahahaha

I wasn't going to make a fish pun halibut I couldn't resist!

Yummy

I'll never get tired of the "around the outside" echo lol.

wow.

If you bang the cabbage with enough force against a hard surface, that core will usually loosen up enough that you can twist it out without using a knife. This also works with iceberg lettuce.

I'm thinking this recipe would be awesome with savoy cabbage. I am going to have to try this recipe with haddock which is a staple around my area.

I could take or leaf cabbage, but I might do this just for the halibut.