Cabbage steak with cream sauce and crab meat
2 servings
150 minutes
This signature recipe features an amazing combination of tender baked cabbage steak with a rich creamy sauce and refined crab meat flavor. The cabbage, slowly baked in foil with the aroma of cumin and butter, achieves remarkable softness and a sweet taste. The sauce, made from cream, fish broth, and roasted cabbage leaves, has a velvety texture and depth of flavor. The addition of fresh crab brings a sea freshness to the dish, while red caviar and dill add exquisite notes. This dish is perfect for a festive dinner, impressing with its harmony of flavors and original presentation.
1
Cut a small cabbage into four equal parts so that the leaves remain attached to the core. This will be enough for eight servings, but you can cook the whole cabbage at once — it stores well in the fridge after roasting. Place 1/4 of the cabbage on a sheet of foil, sprinkle with caraway seeds, season with salt and pepper, add 1 tablespoon of butter and wrap tightly without leaving any openings for juices or steam to escape. Roast the cabbage in an oven preheated to 200 degrees for 2 hours. You can check if it's done by inserting a knife into the core; it should go in without resistance. When this happens, cut the cabbage into two thinner segments and separate a couple of outer leaves.
- Cabbage: 200 g
- Caraway: 1 g
- Salt: 1 g
- Freshly ground black pepper: 1 g
- Butter: 2 tablespoons
2
Place a small pot with a thick bottom over medium heat, add olive and butter, and sauté finely chopped onion, garlic, and outer cabbage leaves. Add thyme sprigs and a pinch of salt and continue frying while stirring. Then add the juices left from roasting the cabbage, cream, and fish stock. Season with salt, reduce heat and cook for 5 minutes at a gentle simmer. Remove from heat, let cool slightly, blend with an immersion blender and strain through a sieve. If the sauce is too thick, dilute it with fish stock.
- Olive oil: 1 tablespoon
- Butter: 2 tablespoons
- Onion: 30 g
- Garlic: 1 clove
- Cabbage: 200 g
- Thyme: 2 sprigs
- Salt: 1 g
- Cream 33%: 100 ml
- Fish broth: 200 ml
3
Place the pan over medium-high heat, add olive and butter, and sauté the cabbage segments first on one side and then on the other. After flipping the cabbage, drizzle it with sauce and cook for another 2 minutes while basting with sauce. Tear the crab into shreds.
- Olive oil: 1 tablespoon
- Butter: 2 tablespoons
- Cabbage: 200 g
- Crab meat: 50 g
4
Remove the cabbage from the heat, transfer to plates, and serve with a thick creamy sauce, crab, red caviar, and dill.
- Cabbage: 200 g
- Crab meat: 50 g
- Red caviar: 10 g
- Dill: 5 g