Cabbage steak

 

Ingredients

Cabbage…1/4 head

Garlic (minced)…3 cloves

Onion (minced)…1 tablespoon

Salt…to taste

A Mentsuyu (2x concentrated)…2/3 tablespoon

A Mustard…1/2 tablespoon

Butter…8g

Olive oil…to taste

Black pepper…to taste

Instructions

1. Cut the cabbage in half lengthwise into wedges. Trim the tough parts of the outer leaf stems and the corners of the core with a knife. Insert 1-2 toothpicks from the outside to prevent the leaves from falling apart.

→Make sure the cabbage is large enough to fit in a frying pan and allow the lid to cover.

2. Add 1 tablespoon of olive oil to a frying pan, place the cabbage wedges cut-side down, sprinkle with a pinch of salt, and heat over medium-high heat. Cook for 2-3 minutes on each side until the cut sides are nicely browned, then cover and steam-fry for 5-6 minutes. 1. Insert a metal skewer into the outside of the cabbage leaves; if it goes through easily, it's done. If it's still hard, heat for another 2-3 minutes. Add olive oil if it looks like it's going to burn.

2. Add garlic, onion, and a pinch of salt to the edge of the frying pan and sauté. Once the onion is translucent, add A and sauté. Once the moisture has evaporated, add the butter. Once the butter has melted, add 30-50 ml of water and emulsify. Once it has thickened, baste the cabbage with the sauce and cook thoroughly.

3. Tilt the frying pan to make the sauce, and finally simmer it while pouring it over the cabbage.

4. Arrange the cabbage on a plate, pour the remaining sauce and a suitable amount of olive oil from the frying pan over it, and sprinkle with black pepper.