Description
Four thick cabbage rounds with a warm mustard-vinegar sauce.
Ingredients
Scale
- 1 medium head Green cabbage
- 3 tablespoons Olive oil
- 1/2 teaspoon Fine salt
- 1/4 teaspoon Ground black pepper
- 1/4 cup Water
- 2 tablespoons Dijon mustard
- 1 tablespoon Apple cider vinegar
- 1 teaspoon Maple syrup
Instructions
- Trim a medium green cabbage and cut through its core into four approximately 3/4-inch rounds; keep the core attached so each holds together. Season with 1/2 tsp salt and 1/4 tsp pepper.
- Heat 2 tbsp of the 3 tbsp oil in a large lidded skillet. Sear rounds over medium heat in batches if needed, about five minutes per side until browned. Add 1/4 cup water, cover and cook five to eight minutes until stems are tender but rounds still hold.
- Whisk the remaining 1 tbsp oil with 2 tbsp Dijon, 1 tbsp cider vinegar and 1 tsp maple syrup. Remove cabbage to a platter, add sauce to the warm pan and stir one to two minutes just until combined; avoid boiling it dry.
- Spoon the warm sauce over four provisional cabbage steaks. Test pan fit, core tenderness and sauce balance before finalizing.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Untested estimate: 15–18-minute two-sided sear/steam and two-minute sauce; pan size may require batches.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dishes
Nutrition
- Serving Size: One round with sauce