FERMENT THE ONIONS (3–5 DAYS AHEAD)
Thinly slice the 3 large onions for the velouté. Weigh them and calculate 2% of that weight in fine sea salt (approximately 14 g for 675 g onions). Toss the onions thoroughly with the salt, massaging until they begin to release liquid. Pack tightly into a clean glass jar, pressing down to submerge the onions in their own brine. Cover loosely and leave at room temperature for 3–5 days, pressing the onions down daily. They should develop a pleasantly tangy, complex flavour. Once fermented, refrigerate until needed.

COOK THE RYE BERRIES
Rinse the rye berries and soak overnight in cold water. Drain, place in a saucepan with plenty of fresh water, and simmer for 45–60 minutes until tender but still retaining a chewy bite. Drain and cool. To bruise them, spread the cooked grains on a baking sheet and press gently with the base of a heavy pan — this cracks them open slightly, exposing a starchier interior that absorbs dressings. Season lightly with salt and a drizzle of oil.

MAKE THE SEAWEED STOCK AND PRESSURE-COOK THE CABBAGE
Soak the kombu and wakame (if using) in 3 cups water for 30 minutes. Place in a saucepan, bring to a gentle simmer (do not boil vigorously or the kombu turns bitter), and cook for 15 minutes. Remove the seaweed. Stir in the miso paste and soy sauce. Trim the base of the hispi cabbage but keep it whole. Place it in the pressure cooker, pour over the warm seaweed stock, lock the lid, and cook at high pressure for 8–10 minutes. Natural release for 5 minutes, then quick release. The cabbage should be tender throughout but still holding its structure. Remove carefully and allow to cool enough to handle. Reserve the cooking liquid.

FORM THE BALLOTINE
When the cabbage is cool enough to handle, carefully separate the leaves. Lay out a large sheet of cling film. Arrange the leaves overlapping in a rectangle, layering them to create a solid sheet. Season lightly. Roll tightly into a cylinder (ballotine), twisting the cling film at both ends to compress firmly. Plunge the wrapped ballotine into an ice bath for 15 minutes, then freeze for at least 1 hour or up to overnight — this creates a tighter, denser texture that slices cleanly. When ready to serve, slice into 1.5-inch (4 cm) thick rounds while still partially frozen. Remove cling film from each slice.

MAKE THE ALLIUM GLAZE
In a large saucepan, heat the oil over medium heat. Add the sliced onions and cook slowly, stirring occasionally, for 20–25 minutes until deeply caramelised and golden brown. Add the water or stock (or reserved seaweed cooking liquid for extra depth) and simmer for 30 minutes. Strain through a fine sieve, pressing the onions to extract maximum flavour. Return the liquid to the pan, add the soy sauce and mirin, and reduce over medium-high heat until you have a thick, sticky, glossy glaze — about ½ cup (120 ml) total. It should coat the back of a spoon. Lisa wanted more of this element, so be generous when applying.

MAKE THE FERMENTED ONION VELOUTÉ
Heat a tablespoon of oil in a saucepan. Add the fermented onions with a splash of their brine and cook gently for 5 minutes to soften. Add the vegetable stock and simmer for 10 minutes. Blend until completely smooth, then pass through a fine sieve for silk-like texture. Stir in the cashew butter for body. Season with salt if needed. Do not aerate or foam this sauce — Lisa specifically said she would not aerate it. Serve as a smooth, pourable velouté with body and presence.

MAKE THE PICKLED WALNUT KETCHUP
Roughly chop the pickled walnuts and place in a small saucepan with the port. Simmer until the port is reduced by half, about 5 minutes. Transfer to a blender with the horseradish, nutmeg, salt, and sherry vinegar. Blend until smooth. Pass through a fine sieve for a completely smooth ketchup. It should be intense, earthy, and savoury with a spicy kick from the horseradish. Use sparingly in dots. Transfer to a squeeze bottle for precise plating.

MAKE THE SALSA VERDE
Finely chop the parsley, mint, chives, capers, and cornichons. Combine in a bowl with the Dijon mustard, olive oil, and lemon juice. Season with salt and pepper. The salsa verde should be vibrant, herbaceous, and loose enough to spread.

CHAR THE CABBAGE AND ASSEMBLE
Heat a barbecue, grill pan, or cast-iron skillet to very high heat. Brush the cabbage rounds with oil and char cut-side down for 2–3 minutes until deeply caramelised. Flip and char the other side. Immediately brush generously with the warm allium glaze — two or three coats, allowing each to set slightly before applying the next. To plate: spoon the salsa verde onto the centre of each plate and spread into a rough circle. Scatter the bruised rye grains over and around the salsa verde. Place the glazed cabbage round on top. Pour a pool of the fermented onion velouté alongside (not over) the cabbage. Dot the pickled walnut ketchup in precise dots around the plate. Scatter crispy shallots over the cabbage. Finish with micro herbs or garden cress.