Napa Cabbage Steak Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cut the bottom off of the cabbage and set it so that the flat end is on the cutting board; cut into 1-inch thick slices. Arrange slices in a single layer in a large casserole dish.
• Drizzle olive oil over the cabbage slices and top with garlic. Season cabbage with salt and pepper. Cover the dish with aluminum foil.
• Bake in preheated oven until the cabbage core is easily pierced with a fork, about 45 minutes.

Steps:

• Slice off bottom inch of cabbage at stem end.
• Remove one layer of leaves and discard.
• Carefully remove remaining leaves until you get to smaller central ones.
• Reserve smaller leaves for another use.
• You should have about 12 large leaves.
• Place one leaf on work surface.
• Top with another leaf facing the opposite direction, that is, with cut end at leafy end.
• Dust with pinch of sea salt.
• Continue stacking leaves, alternating their direction, and dusting every second leaf with salt.
• Place stack four inches from end of a 16-inch sheet of foil.
• Lift end of foil over stack of leaves and tightly roll, wrapping the foil as you go.
• Be careful that foil is wrapped around only the outside of cabbage roll.
• Tightly tie roll with butcher's cord at 1 1/2- to 2-inch intervals.
• You should be able to make 6 ties.
• Use large knife to slice about 1/2 inch from ends of roll, so cut sides are smooth.
• Then slice roll in sections between cord.
• You should have 6 thick rounds of cabbage, each wrapped in foil and tied.
• Preheat oven to 250 degrees.
• Heat 1 tablespoon olive oil in skillet large enough to hold rolls, a cut side down, in single layer.
• Cook rolls over medium-low heat until lightly browned on bottom and steam rises from center, 5 to 8 minutes.
• Turn rolls and cook on other side until lightly browned.
• Remove rolls to baking dish and place in oven.
• While cabbage is cooking, mix yuzu juice, soy sauce and grapeseed oil together and set aside.
• Place remaining olive oil in skillet.
• Add mushrooms and sauté over medium-high heat until softened and lightly browned.
• Remove from heat.
• If not serving dish immediately, place mushrooms in small baking dish in oven to keep warm.
• To serve, remove cabbage from oven and, keeping rolls standing on a cut side, transfer to serving dish or put each on a salad plate.
• Snip cords and carefully remove foil.
• Cabbage rolls should hold together neatly.
• Sprinkle cabbage rolls with bonito flakes.
• Toss mushrooms with yuzu mixture, place a few mushroom pieces on top of each cabbage roll and serve.

Steps:

• Whisk marinade ingredients in medium bowl. Place beef steaks and 1/2 cup marinade in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours. Cover and refrigerate remaining marinade for dressing.
• Preheat charcoal grill to medium heat.
• Remove steaks from marinade; discard marinade. Sprinkle steaks with pepper. Place steaks in center of grill over medium, ash-covered coals; arrange onion around steaks.
• Grill steaks, uncovered, 15 to 18 minutes for medium-rare to medium doneness, turning occasionally. Grill onions 15 to 20 minutes or until tender, turning occasionally.
• Carve steaks into slices. Cut onion slices into quarters. Toss cabbage, onion and 2 tablespoons reserved dressing in large bowl. Arrange beef on cabbage mixture. Drizzle with some of the dressing. Pass remaining dressing.

Steps:

• Slice off bottom inch of cabbage at stem end. Remove one layer of leaves and discard. Carefully remove remaining leaves until you get to smaller central ones. Reserve smaller leaves for another use. You should have about 12 large leaves.
• Place one leaf on work surface. Top with another leaf facing the opposite direction, that is, with cut end at leafy end. Dust with pinch of sea salt. Continue stacking leaves, alternating their direction, and dusting every second leaf with salt. Place stack four inches from end of a 16-inch sheet of foil. Lift end of foil over stack of leaves and tightly roll, wrapping the foil as you go. Be careful that foil is wrapped around only the outside of cabbage roll. Tightly tie roll with butcher's cord at 1 1/2- to 2-inch intervals. You should be able to make 6 ties. Use large knife to slice about 1/2 inch from ends of roll, so cut sides are smooth. Then slice roll in sections between cord. You should have 6 thick rounds of cabbage, each wrapped in foil and tied.
• Preheat oven to 250 degrees. Heat 1 tablespoon olive oil in skillet large enough to hold rolls, a cut side down, in single layer. Cook rolls over medium-low heat until lightly browned on bottom and steam rises from center, 5 to 8 minutes. Turn rolls and cook on other side until lightly browned. Remove rolls to baking dish and place in oven.
• While cabbage is cooking, mix yuzu juice, soy sauce and grapeseed oil together and set aside.
• Place remaining olive oil in skillet. Add mushrooms and sauté over medium-high heat until softened and lightly browned. Remove from heat. If not serving dish immediately, place mushrooms in small baking dish in oven to keep warm.
• To serve, remove cabbage from oven and, keeping rolls standing on a cut side, transfer to serving dish or put each on a salad plate. Snip cords and carefully remove foil. Cabbage rolls should hold together neatly. Sprinkle cabbage rolls with bonito flakes. Toss mushrooms with yuzu mixture, place a few mushroom pieces on top of each cabbage roll and serve.

Steps:

• Make marinade:
• In a shallow bowl stir together marinade ingredients.
• Add filets to marinade, turning to coat, and marinate at room temperature 15 minutes. Remove filets from marinade, letting excess drip off, and reserve marinade. In a 10-inch non-stick skillet heat oil over moderately high heat until hot but not smoking and sauté filets about 4 minutes on each side for medium-rare meat. Transfer filets to a cutting board.
• In any drippings remaining in skillet cook mushrooms with salt, stirring frequently, until golden, about 3 minutes. Add reserved marinade, water, and honey and bring to a boil. Remove skillet from heat and cool mixture 10 minutes.
• In a large bowl combine cabbage, mizuna or arugula, bell pepper, pear, scallions, and all but 4 sprigs coriander. Add mushroom mixture and toss to coat. Cut filets into thin slices. Mound cabbage mixture on 4 dinner plates and arrange steak slices on top. Garnish with reserved coriander sprigs.

Steps:

• Stir together soy sauce, vinegar, oyster sauce, and cornstarch.
• Pat steak dry, then halve lengthwise and cut crosswise into 1/4-inch-thick slices. Toss with 1/2 teaspoon salt and 1 teaspoon pepper.
• Heat wok over high heat until a drop of water evaporates immediately. Add 2 tablespoons vegetable oil, swirling to coat, then stir-fry garlic and ginger until golden and fragrant, about 30 seconds. Add beef, quickly spreading pieces in 1 layer on bottom and sides of wok. Cook, undisturbed, 2 minutes, then stir-fry until meat is just browned but still pink in center, about 1 minute. Transfer to a bowl.
• Wipe wok clean, then swirl in remaining tablespoon oil and stir-fry cabbage stems over high heat until crisp-tender, about 2 minutes. Add cabbage leaves and beef with juices, then stir soy mixture and add. Stir-fry until sauce is simmering and slightly thickened, 1 to 2 minutes. Discard ginger if desired; season with salt.