The first of the cabbage is here and this BBQ dish of Grilled Cabbage Steaks with Balsamic is the perfect way to use a much underused vegetable.
I really struggled with what to call this grilled cabbage steak dish, you see I have an in built dislike of food descriptions that pretend that the food is something other than it is. Particularly when it comes to vegetarian food, a search through my site will show that I am rather fond of vegetarian food.
They make up over 20% of all the dishes here and that does not include ancillary bits and pieces, however I think vegetarian food should be celebrated for what they are and not be a ‘substitute’ for meat.
Hence my difficulty, this cabbage steak is not a sub for a steak it is what it is, a fabulously tasty slice of a much maligned and underused vegetable, sure it is not cool and trendy, but boy is it tasty!
This whole recipe is an ode to my garden, there really is no better feeling than sitting down to plan a weeks worth of recipes and using your garden as a your store. The onions, cabbage, tomatoes, oregano, basil and the potatoes I used to serve alongside this recipe all came with mud from my yard.
This dish is very much at the heart of why we moved to Hungary, growing food and living the good life, we even served this with some strawberry champagne that we brewed up last year. However all of these ingredients are readily available, pretty much right in season and most of all really frugal. You could easily get enough cabbage steaks for 4 people out of a single cabbage and still have plenty left to turn into a slaw.
I cooked this dish quite a lot last year but never got round to posting it here for one reason or another. You could easily take this dish back indoors but it does work beautifully on the barbecue.
But to cook this in your kitchen rather than heating your grill preheat your oven to 200°C and heat an oven proof pan over a medium high heat and sear off the cabbage steak on both sides and cook in the oven for around and hour.
So if you are a confirmed meat eater put those prejudices aside and give this a try, I am a confirmed omnivore and am happy to eat pretty much any part of any animal (I do draw the line at tripe though), but this is genuinely fantastic and really does not need a slab of meat. But if you really must grab yourself a nice pork chop and serve a smaller portion of the cabbage!
- White Cabbage, Take a 5cm slice of cabbage from the centre of the cabbage
- 1 Tbsp Balsamic Vinegar
- 2 Tbsp Olive Oil
- 1 Tbsp Honey
- 1/4 Tsp Salt
- Black Pepper, To taste
- 1 Tsp Dried Oregano
For the Salsa
- 1 Red Onion, Finely Sliced
- 3 Plum Tomatoes, Deseeded and cut into a fine dice
- 2 Tbsp Capers, Finely chopped
- 1 Tsp Balsamic Vinegar
- Salt and pepper to taste
- 10 Basil Leaves, Rolled in the palm of your hands and then roughly torn
- Take the balsamic vinegar, olive oil, honey, salt, pepper and oregano and whisk them together, I personally have a little jar in the kitchen for this job, throw it all in screw on the lid a shake.
- Pour the marinade over the white cabbage (remove the outer leaves from the cabbage) and allow to sit whilst you start the BBQ.
- When the BBQ is ready to go take the cabbage steak and place it over the direct heat and sear for 4-5 minutes until you have some nice colour.
- Flip over the cabbage and add more of the marinade on the cooked side and cook for another 4-5 minutes.
- When you have some good colour move the cabbage off the direct heat and then close the lid of the BBQ and cook for 30-40 minutes.
- Whilst the cabbage is cooking prepare the salsa, combine the tomato, onion, capers and balsamic vinegar and have a taste, add some salt and pepper to taste and set aside.
- Once the cabbage is cooked you should be ready to carve...
- Cut the cabbage in half through the stem to the top and then take off a 5cm rectangle off the core part, you will now be left to serve an arc of cabbage which will be gloriously soft and the slightly firmer heart of the cabbage per person.
- Add the salsa to the plate and top with the basil.
Along side the salsa I like to serve this dish with a few fingerling potatoes also from my garden that I have boiled and then finished off on the grill to give them a crisp shell.
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving:Calories: 232 Total Fat: 14g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 12g Cholesterol: 0mg Sodium: 659mg Carbohydrates: 27g Fiber: 5g Sugar: 18g Protein: 3g