Savory Grilled Beef with Delicious Mini Cabbage Sides
Savory Grilled Beef with Delicious Mini Cabbage Sides
The Ultimate Guide to Cooking Mini Cabbage: Bacon, Beef, Brisket, and Pork Belly Grills
Mini cabbages, also known as Brussels sprouts, are in season now! Available from October to March, they’ve become more affordable. Though small, they pack concentrated flavor and nutrients, offering a sweeter and nuttier taste than regular cabbage. Roasting them intensifies these qualities, making them a perfect, often preferred, side dish for grilled meats and steaks. If you’re short on other ingredients, simply roasting them with butter creates a delightful diet-friendly meal. Their round shape can be deceiving, and the outer leaves can burn easily, so it’s best to grill them over medium heat to achieve a delicious, non-charred result. Discover the irresistible charm of mini cabbages today!
Common Ingredients- Mini cabbage, 200g each (total)
- Oil (e.g., olive oil, canola oil)
- Salt (adjust to taste with pepper)
- Pepper (freshly ground recommended)
Mini Cabbage Cleaning and Sterilization- Water, 500ml
- Vinegar, 2 Tbsp (fruit-washing vinegar recommended)
For Bacon Grill- Bacon, 6 strips (choose thickness to your preference)
For Pork Belly Grill- Pork belly, 300g (thicker cut recommended)
- Dried rosemary, 1/2 Tbsp (fresh rosemary also works)
- Garlic cloves, 10 (whole or sliced)
For Beef Brisket Grill- Beef brisket, 5-6 slices (thinly sliced)
For Beef Grill- Beef, 200g (sirloin, tenderloin, or your favorite cut)
For Mini Cabbage Butter Grill- Mini cabbage, 15 pieces
- Butter, 1 piece (unsalted butter recommended)
- Water, 500ml
- Vinegar, 2 Tbsp (fruit-washing vinegar recommended)
For Bacon Grill- Bacon, 6 strips (choose thickness to your preference)
For Pork Belly Grill- Pork belly, 300g (thicker cut recommended)
- Dried rosemary, 1/2 Tbsp (fresh rosemary also works)
- Garlic cloves, 10 (whole or sliced)
For Beef Brisket Grill- Beef brisket, 5-6 slices (thinly sliced)
For Beef Grill- Beef, 200g (sirloin, tenderloin, or your favorite cut)
For Mini Cabbage Butter Grill- Mini cabbage, 15 pieces
- Butter, 1 piece (unsalted butter recommended)
- Pork belly, 300g (thicker cut recommended)
- Dried rosemary, 1/2 Tbsp (fresh rosemary also works)
- Garlic cloves, 10 (whole or sliced)
For Beef Brisket Grill- Beef brisket, 5-6 slices (thinly sliced)
For Beef Grill- Beef, 200g (sirloin, tenderloin, or your favorite cut)
For Mini Cabbage Butter Grill- Mini cabbage, 15 pieces
- Butter, 1 piece (unsalted butter recommended)
- Beef, 200g (sirloin, tenderloin, or your favorite cut)
For Mini Cabbage Butter Grill- Mini cabbage, 15 pieces
- Butter, 1 piece (unsalted butter recommended)
Cooking Instructions
Step 1
Rinse the mini cabbages thoroughly under running water 2-3 times. In a bowl, combine 500ml of water with 2 Tbsp of vinegar to create a vinegar solution. Submerge the mini cabbages in this solution for about 10 minutes to effectively remove any residual pesticides or impurities.
Step 2
Rinse the mini cabbages again with clean water after soaking them in the vinegar solution. Drain them well in a colander, allowing excess water to evaporate completely. Residual moisture can cause oil splattering or prolong cooking time.
Step 3
Trim the base of each mini cabbage and remove any wilted outer leaves. Then, cut them in half lengthwise. While they can be cooked whole, halving them ensures more even cooking and makes them easier to eat. Discard any overly tough outer leaves.
Step 4
Begin by grilling the bacon. Place the bacon strips in a dry frying pan and cook over medium heat, flipping occasionally, until golden brown and crispy. It’s important to let the bacon render its fat sufficiently.
Step 5
Once the bacon is crisp, remove it from the pan and place it on paper towels to drain excess grease. You’ll use the rendered bacon fat for the cabbage. Reduce the heat to medium-low, then add the halved mini cabbages to the pan. Sprinkle with a pinch of salt to enhance their flavor.
Step 6
Grill the mini cabbages until they are slightly wilted and have a light char, bringing out their natural sweetness. Avoid overcooking, which can make them mushy. Finish with a sprinkle of pepper for aroma. Arrange them on a plate alongside the crispy bacon for a delicious Bacon & Mini Cabbage Grill.
Step 7
Now, let’s prepare for the pork belly grill. Follow steps 1 (sterilize and wash), 2 (drain excess water), and 3 (halve) from the common preparation for the mini cabbage. You can also prepare whole garlic cloves for grilling alongside the pork belly.
Step 8
Place the pork belly slices in a preheated frying pan and start grilling. Sprinkle dried rosemary over the pork belly as it cooks; this helps neutralize any pork odor and adds a lovely herbaceous aroma that pairs wonderfully with the meat.
Step 9
Initially, sear the pork belly over high heat to lock in the juices and create a nice crust. Once the surface is golden brown, reduce the heat to medium and continue cooking until the inside is thoroughly done. Use kitchen shears and tongs to cut the pork belly into bite-sized pieces for more even cooking.
Step 10
When the pork belly is fully cooked, remove it from the pan and set aside on a plate. Now, use the flavorful pork belly drippings in the pan to grill the prepared mini cabbages and whole garlic cloves. Grilling with garlic adds another layer of deliciousness. Lightly salt the mini cabbages.
Step 11
Once the mini cabbages are lightly browned and the garlic is fragrant and tender, arrange them on a plate with the grilled pork belly. The richness of the pork belly combined with the sweetness of the cabbage and the aroma of garlic makes for a truly satisfying meal.
Step 12
Grilling beef brisket is incredibly simple as it’s very thin. Heat a frying pan and quickly grill the brisket slices for just a minute or two per side until cooked. Remove the cooked brisket immediately. Reduce the heat to medium-low and add the mini cabbages to the pan to grill for a bit longer. The mini cabbages cooked with a hint of brisket fat are especially delicious.
Step 13
Now, let’s prepare the grilled beef. Heat a frying pan over high heat and quickly sear the beef slices to your desired doneness. Aim for a nice crust on the outside while keeping the inside juicy, similar to cooking a steak.
Step 14
After cooking the beef, reduce the heat to medium-low and add the halved mini cabbages to the same pan. Grilling them in the beef drippings will further enhance their flavor.
Step 15
Grill the mini cabbages until they are lightly browned on the outside, being careful not to overcook them. This process intensifies their sweetness and nutty flavor. Arrange the grilled beef and mini cabbage attractively on a plate. The mini cabbage serves as an excellent garnish, elevating the entire dish into a delightful steak meal.
Step 16
Finally, let’s make the Mini Cabbage Butter Grill. Prepare the mini cabbages following the common steps up to step 6. Melt a knob of butter in a pan without any other ingredients, and grill only the mini cabbages. The rich butter flavor combined with the natural sweetness of the cabbage creates a taste reminiscent of a gourmet steak side dish. It’s a simple yet special way to enjoy them. Season lightly with salt and pepper for enhanced flavor.
