Sweet Cabbage Steak for a Special Occasion
Sweet Cabbage Steak for a Special Occasion
Flavorful! Whole Cabbage Steak, Make it Fancy at Home
Indulge in the sweet and tender charm of cabbage! We’re introducing a delightful cabbage steak recipe that’s a step above your usual cabbage dishes. Made with a fresh head of cabbage sourced from the traditional market, this dish is perfect for a special home party menu. The exterior is lightly seared to enhance its flavor, while the inside remains moist and tender, maximizing the cabbage’s natural sweetness. Experience a perfectly balanced taste with the accompanying vegetable garnish.
Cabbage Steak Ingredients- Cabbage: 2 slices, 2cm thick (approx. 1/4 head)
- Olive oil: Generous amount
- Butter: 1 piece
- Salt: 1 tsp
- Pepper: To taste
- Basil powder: Optional
- Paprika powder: Optional
Garnish Ingredients- Onion: 1
- Green onion (leaf part): 1 stalk
- Yellow bell pepper: 1/2 (or bell pepper of your choice)
- Cherry tomatoes: 5
- King oyster mushroom: 1
- Minced garlic: 1 Tbsp
- Salt: To taste
- Pepper: To taste
- Soy sauce: 1 Tbsp
- Oyster sauce: 1 Tbsp
- Onion: 1
- Green onion (leaf part): 1 stalk
- Yellow bell pepper: 1/2 (or bell pepper of your choice)
- Cherry tomatoes: 5
- King oyster mushroom: 1
- Minced garlic: 1 Tbsp
- Salt: To taste
- Pepper: To taste
- Soy sauce: 1 Tbsp
- Oyster sauce: 1 Tbsp
Cooking Instructions
Step 1
First, prepare the cabbage that will be the star of your cabbage steak. Select about 1/4 of a cabbage head and cut it into thick, sturdy slices about 2cm thick. Cutting them too thin might cause them to fall apart during cooking, so thickness is key.
Step 2
To prevent the sliced cabbage from falling apart while cooking, use toothpicks to pierce and secure the slices in 2-3 places. Carefully cut out and remove the hard core from the center of the cabbage.
Step 3
Before cooking, soak the cabbage slices in cold water for about 10 minutes. This helps to remove any bitterness and adds moisture, making the cabbage more tender. After soaking, gently rinse the cabbage under running water and then thoroughly pat it dry with paper towels. Excess moisture can cause oil to splatter significantly, so be cautious.
Step 4
Now it’s time to prepare a colorful vegetable garnish to accompany your cabbage steak. Feel free to use any vegetables you have on hand! For this recipe, we’re using cherry tomatoes, king oyster mushrooms, bell peppers, onions, green onions, and aromatic garlic.
Step 5
Chop the prepared vegetables into bite-sized pieces that are easy to eat with the steak. Slice the onion thickly, cut the bell pepper and king oyster mushroom into manageable pieces. You can use the cherry tomatoes whole or halved.
Step 6
Place the dried cabbage slices into a heated pan and generously drizzle with olive oil. Cook the cabbage over medium heat, allowing each side to sear slowly. Ensure the olive oil coats the surface of the cabbage evenly.
Step 7
Once one side is a beautiful golden brown, flip the cabbage over. Season generously with salt and pepper. Salt is especially important for enhancing the cabbage’s natural sweetness, so don’t be shy! Cabbage can easily lose its shape when flipped, so try to flip it only once for a nicer presentation.
Step 8
When the cabbage is almost cooked through, add a piece of butter to one side of the pan and let it melt. Spoon the melted butter over the cabbage steak to add an extra layer of rich, buttery flavor.
Step 9
Turn the heat down very low or briefly turn off the stove, and sprinkle the cabbage steak with paprika powder or parsley powder. This adds a lovely color and aromatic touch. If you don’t have these, you can omit them.
Step 10
Using the same pan with the remaining olive oil from cooking the cabbage, it’s time to sauté the prepared garnish vegetables. Start by adding minced garlic and onion, cooking until fragrant, then add the cherry tomatoes and king oyster mushrooms and stir-fry them together. If the pan seems dry, add a little more olive oil.
Step 11
Once the vegetables are somewhat tender, add soy sauce and oyster sauce for umami, and season with a pinch of pepper. Finally, toss in the roughly chopped green onions and bell peppers, then turn off the heat. It’s best to cook the garnish so it retains a slight crispness. When seasoning, remember it will be eaten with the steak, so avoid making it too salty.
Step 12
For the second cabbage steak, I tried a simpler cooking process. After flipping the cabbage once, I added all the vegetable garnish to the pan and cooked everything together. This reduces the number of dishes to wash and allows the flavors of the cabbage and vegetables to meld beautifully. Add butter and sprinkle soy sauce and oyster sauce, especially over the vegetable portion, mixing well as you cook.
Step 13
For this simply cooked second cabbage steak, I added the paprika powder while stir-frying the vegetables. It looked beautiful and added a subtle spiciness and flavor that made it even more delicious. I recommend experimenting with different herb powders or spices according to your preference.
