Napa Cabbage Steak Recipe
🕒 Prep Time: 30 minutes
🕒 Cook Time: 15 minutes
🕒 Total Time: 45 minutes
🍽️ Servings: 6
Description:
Indulge in the essence of simplicity with this Napa Cabbage Steak recipe inspired by the ingenious Chef Nobu Matsuhisa. Here, the spotlight shines on the humble cabbage, elevated to a status of culinary grandeur. With layers of flavor and a meatless marvel, this dish challenges the notion of what takes center stage on your plate.
Ingredients:
- 1 Napa cabbage
- Sea salt, to taste
- 3 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice
- 1 1/2 tablespoons soy sauce
- 2 shiitake mushrooms
Nutrition Facts (per serving):
- Calories: 110.3
- Fat: 11.4g
- Saturated Fat: 1.4g
- Cholesterol: 0mg
- Sodium: 86.5mg
- Carbohydrates: 2g
- Fiber: 0.7g
- Sugar: 0.7g
- Protein: 0.8g
Instructions:
- Prepare the Cabbage:
- Slice off the bottom inch of the cabbage at the stem end.
- Remove one layer of leaves and discard.
- Carefully peel off the remaining leaves until you reach the smaller central ones.
- Reserve the smaller leaves for later use, ensuring you have about 12 large leaves.
- Layer and Season:
- Place one cabbage leaf on your work surface.
- Top it with another leaf, facing the opposite direction.
- Dust with a pinch of sea salt.
- Repeat the process, alternating the direction of the leaves and seasoning every second leaf with salt.
- Wrap and Tie:
- Place the stack of leaves four inches from one end of a 16-inch foil sheet.
- Roll the foil tightly around the leaves, ensuring it wraps only around the outside of the cabbage roll.
- Tie the roll with butcher’s cord at 1 1/2- to 2-inch intervals, making 6 ties in total.
- Use a large knife to slice about 1/2 inch from the ends of the roll to create smooth cut sides.
- Slice the roll into sections between the cords, resulting in 6 thick rounds of cabbage, each wrapped in foil and tied.
- Preheat and Cook:
- Preheat the oven to 250°F.
- Heat 1 tablespoon of olive oil in a skillet large enough to hold the cabbage rolls, placing them cut side down in a single layer.
- Cook the rolls over medium-low heat until lightly browned on the bottom and steam rises from the center, approximately 5 to 8 minutes.
- Turn the rolls and cook on the other side until lightly browned.
- Transfer the rolls to a baking dish and place them in the oven to keep warm.
- Prepare the Mushrooms:
- In the same skillet, add the remaining olive oil.
- Sauté the shiitake mushrooms over medium-high heat until softened and lightly browned.
- Remove from heat. If not serving immediately, keep the mushrooms warm in a small baking dish in the oven.
- Serve:
- Remove the cabbage rolls from the oven.
- Carefully transfer them to a serving dish, keeping them standing on a cut side.
- Snip the cords and gently remove the foil, ensuring the rolls hold together neatly.
- Sprinkle the cabbage rolls with bonito flakes.
- Toss the sautéed mushrooms with the yuzu mixture.
- Place a few mushroom pieces on top of each cabbage roll and serve immediately.
Tips:
- For added flavor, try grilling the cabbage rolls instead of pan-frying them.
- Serve alongside a bed of fluffy rice or quinoa for a satisfying meal.
- Experiment with different mushroom varieties for unique flavor profiles.
- Garnish with fresh herbs like cilantro or green onions for a pop of color and freshness.
Indulge in the simplicity of this meatless masterpiece, where the cabbage reigns supreme on your plate, showcasing its versatility and depth of flavor. With each bite, savor the harmony of textures and the subtle interplay of seasonings, creating a culinary experience that delights the senses and leaves you craving more.
