Red Cabbage Steak
2 servings
60 minutes
Red cabbage steak is a masterful transformation of a simple vegetable into a culinary masterpiece. This signature recipe gives the cabbage a rich flavor and exquisite texture through roasting and subsequent frying. A fragrant sauce made from white wine, shallots, and garlic, complemented by thyme and lemongrass, adds depth and elegance to the dish. Light caramelization in butter creates a golden crust that harmoniously contrasts with the tender core of the cabbage steak. This dish is the perfect blend of simplicity and sophistication that can be served as an original vegetarian main course or an elegant side dish. The unforgettable taste and tender texture make this recipe an ideal choice for gastronomic experiments and impressive dinners.
1
Prepare all the ingredients.
2
Cut the cabbage head into steaks 3-4 cm thick. Wrap each in foil and place in an oven preheated to 180 degrees for 30 minutes.
- Red cabbage: 600 g
3
Finely chop the shallot and garlic.
- Shallot: 40 g
- Garlic: 1 clove
4
Heat 20 ml of vegetable oil in a pan and sauté the onion and garlic with thyme and lemongrass sprigs over low heat. Add freshly ground pepper.
- Vegetable oil: 40 ml
- Shallot: 40 g
- Garlic: 1 clove
- Thyme: 2 sprigs
- Lemongrass: 1 stem
- Freshly ground black pepper: to taste
5
When the contents of the pan start to smell nice, pour in the wine and reduce it by three quarters.
- Dry white wine: 250 ml
6
Remove the thyme and lemongrass sprigs.
- Thyme: 2 sprigs
- Lemongrass: 1 stem
7
Gradually whisk in cold butter into the sauce.
- Butter: 65 g
8
Remove the baked steaks from the foil and fry in a mixture of vegetable and butter (15 g) until a delicious crust forms. Season with salt and pepper.
- Vegetable oil: 40 ml
- Butter: 65 g
- Salt: to taste
- Freshly ground black pepper: to taste
9
Serve red cabbage steaks drizzled with white wine sauce.
- Dry white wine: 250 ml