Cabbage Steaks with Pepper-Creamy Sauce
6 servings
30 minutes
The cabbage is first baked and then quickly fried in a pan to get a delicious crust and smoky flavor. The creamy pepper sauce is the perfect balance of tenderness and spiciness. The steaks can easily be made vegetarian if you replace the chicken broth (needed for the sauce) with vegetable broth.
1
Prepare the ingredients.
2
Cut half of the cabbage into wedges. You should get a total of 5-6 pieces.
- White cabbage: 0.5 piece
3
Mix soy sauce, minced garlic, smoked paprika, olive oil, and salt.
- Soy sauce: 30 ml
- Garlic: 2 cloves
- Smoked paprika (pimenton): 1 teaspoon
- Olive oil: 40 ml
- Salt: to taste
4
Place each sector on a piece of foil, brush with a spicy mixture. Bake in the oven for 40-50 minutes at 180 degrees.
5
Grind the pepper in a mortar.
- Black peppercorns: 2 teaspoons
6
Evaporate the cognac in a saucepan over medium heat for 2 minutes.
- Cognac (brandy): 80 ml
7
Add broth to the cognac, bring to a boil and cook on high heat until the mixture reduces by half.
- Chicken broth: 160 ml
8
Reduce the heat to medium. Add cream and crushed pepper, stir. Cook over medium heat until the mixture thickens slightly. Then add salt.
- Whipping cream 33%: 200 ml
- Black peppercorns: 2 teaspoons
- Salt: to taste
9
Remove the prepared cabbage steaks from the foil and fry in vegetable oil on both sides until golden.
10
Serve steaks with hot sauce.
