Cabbage in the oven in Asian sauce
4 servings
30 minutes
Tender, fairly neutral-tasting cabbage is a great companion for bright and intrusive Asian sauces. Ours has acidity, spiciness, and sweetness. Don't be scared by the number of ingredients for the sauce: they can be found in almost any supermarket, and the amount can be varied to suit your own taste.
1
Prepare all the ingredients.
2
Cut the cabbage into pieces 2 cm thick.
3
Melt part of the butter over medium heat. Sear the steak for 3-4 minutes on each side.
- Butter: 50 g
- White cabbage: 0.5 piece
4
Season lightly with a pinch of salt and ground black pepper. Repeat with all steaks, adding butter.
- Salt: to taste
- Ground black pepper: to taste
- Butter: 50 g
5
Place the cabbage on a baking sheet lined with parchment paper. Bake for 25 minutes at 220 degrees.
- White cabbage: 0.5 piece
6
Chop the peanuts coarsely.
- Peanuts: 50 g
7
Chop the cilantro and mince the garlic.
- Cilantro: 15 g
- Finely chopped garlic: 2 cloves
8
Mix cilantro, garlic, olive oil, juice of 1 lime, fish sauce, 0.5 teaspoon of salt, cayenne pepper, and brown sugar.
- Cilantro: 15 g
- Finely chopped garlic: 2 cloves
- Olive oil: 60 ml
- Lime: 2 pieces
- Fish sauce: 2 teaspoons
- Salt: to taste
- Cayenne pepper: 0.5 teaspoon
- Brown sugar: 1 teaspoon
9
Garnish the cooked steak with sauce and peanuts.
- Peanuts: 50 g
10
Serve with a wedge of lime.
- Lime: 2 pieces