PROCEDURE:

For the Rosemary Sauerkraut

1. Place the cabbage in a bowl and sprinkle the salt. Begin working the salt into the cabbage by massaging and squeezing the cabbage with your hands. Let it sit for about 10 minutes until the cabbage has begun to wilt and release some of its juices.
2. Zest the lemon and add to the cabbage. Cut the lemon in a half and squeeze out the juice into the cabbage.
3. Add the rosemary and mix until well combined.
4. Pack the cabbage into a sanitized jar. Tamp with your fist to make sure that there are no air pockets. The juice/brine will rise to the surface as you press the cabbage down. The brine will act as an airlock. It is imperative that the cabbage remain submerged under the brine during fermentation, otherwise mold will form. To do this choose a heavy object whose diameter is roughly the same size to the inside of the crock you're using. The object should be glass, ceramic, or non-reactive metal.
5. Ferment the cabbage for at least 3 days. Taste after 3 days and continue fermenting until it reaches your desired level of tanginess.
6. Store in your SUB-ZERO Refrigerator. Sauerkraut lasts for months after opening if you keep it submerged in brine and refrigerated.

For the Cauliflower Mash

1. Place the cauliflower in the perforated cooking pan and steam in your WOLF Convection Steam Oven using the STEAM mode at 210°F for 10 minutes or until fork tender.
2. Meanwhile, place the olive oil and garlic in a saucepan and cook over medium heat in your WOLF Induction Cooktop for about 5 minutes or until garlic is softened and fragrant but not browning.
3. Drain the cooked cauliflower well and add it to a food processor along with the garlic oil. Blend until smooth, stopping to scrape down the sides as needed. Season to taste with salt and pepper.

For the Mahi-mahi and Bauko Bean Confit

1. Preheat your WOLF M Series Oven to 325°F using the CONVECTION mode.
2. Place the garlic, dried chili, preserved lemon, dried thyme, rosemary, tomato paste, and olive oil in a baking dish and mix until well combined.
3. Add the cooked beans and season with salt and pepper. Start with a pinch of salt and pepper and adjust accordingly. Stir and bake in a preheated oven for 20 minutes.
4. Meanwhile, season the mahi-mahi fillets with salt and pepper. Add to the baking pan and bake for another 10 minutes.
5. Remove from the oven and taste for seasoning. Adjust accordingly. Serve with Cauliflower Mash and Rosemary Sauerkraut.