Purple Cabbage and Celery with Quick Pickled Chard Stems

Purple Cabbage and Celery with Quick Pickled Chard Stems
¼ cup rice vinegar
¼ cup water
1 teaspoon kosher salt
½ cup finely diced rainbow chard stems
1 can water chestnuts, diced and drained
4 tablespoons Charred Chive Dulse Sauce, divided
3 tablespoons olive oil, divided
1 small head purple cabbage, cut into wedges
5 celery stalks, sliced on the diagonal, plus leaves
3 rainbow chard leaves, cut into ribbons
3 tablespoons salted butter
Cooked rice (for serving)
  1. In a small sauce pan, over high heat, boil vinegar, water, and salt. Pour over chard stems, let sit until cool.
  2. Mix together water chestnuts and 1 tablespoon Charred Chive Dulse sauce, set aside.
  3. Heat 2 tablespoons of olive oil in a large nonstick skillet over high heat. When the oil is hot. Add the cabbage wedges, pressing slightly to ensure good contact with the pan, flip once browned, about 3 minutes. Once charred, remove from pan and place on a cooling rack.
  4. Add I tablespoon of olive oil to the pan, add celery, sauté for 2 minutes. Add water chestnut mixture and rainbow chard leaves. Add butter and remaining 3 tablespoons of Charred Chive Dulse sauce, turn heat off.
  5. Add cabbage back into the pan, nuzzle into the pan, and coat with sauce. Add celery leaves. Season with salt as needed.
  6. Divide rice among bowls, add vegetables, and top with chard stems.
If you watched the video, Nettle blanching instructions:
Wearing rubber gloves, trim the nettle leaves from the stems with kitchen shears and set aside. Prepare an ice-water bath in a medium bowl with three cups of water and 6 ice cubes. In a medium pot, boil 4 cups of water; blanch the nettle leaves in the water for 2 minutes, then remove them with tongs or a mesh strainer, and place them into the ice-water bath. Once cooled, pull out the nettles, dry them on a kitchen towel.