NAPA CABBAGE STEAK
What if cabbage was the most important thing on the plate? Chef Nobu Matsuhisa came up with this meatless dish to answer that very question.
Provided by skat5762
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 7
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.
NAPA CABBAGE 'STEAK'
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.
Nutrition Facts : @context http, Calories 130, UnsaturatedFat 10 grams, Carbohydrate 5 grams, Fat 12 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 513 milligrams, Sugar 3 grams, TransFat 0 grams
GINGER-MAPLE STEAK WITH NAPA CABBAGE AND GRILLED ONIONS
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.
ASIAN STEAK SALAD WITH CUCUMBER AND NAPA CABBAGE
Making an exotic, vibrant steak salad is no big deal. Just mix lime juice, rice vinegar, and seasonings into a multi-tasking marinade and dressing. This Asian Steak Salad with Cucumber and Napa Cabbage is a flavorful salad that's sure to please.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 25m
Number Of Ingredients 12
Steps:
- Heat broiler, with rack set 4 inches from heat. In a small bowl, whisk together lime juice, vinegar, oils, red-pepper flakes, and garlic.
- Pierce steak all over with a fork; place in a shallow dish or resealable plastic bag. Pour soy sauce and half of lime-juice mixture over steak (reserve remaining half for dressing), and marinate at room temperature, 10 minutes (or up to overnight in the refrigerator).
- Spray a baking sheet with cooking spray. Lift steak from marinade (discard marinade), and place on baking sheet. Broil, without turning, until medium-rare, 8 to 10 minutes. Let rest 5 minutes. Slice thinly on the diagonal, across the grain.
- In a large bowl, toss cabbage and cucumber with reserved dressing; divide among four plates. Top salad with steak and peanuts.
Nutrition Facts : Fiber 2 g
CHINESE NAPA CABBAGE SALAD WITH GRILLED FLANK STEAK
I made this one day after picking up napa cabbage to make eggrolls with and had a lot left over. It's great for a main course salad served with pot stickers, eggrolls, or a Chinese soup.
Provided by CookinCowgirl
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 23
Steps:
- Marinate the flank steak in a plastic bag and refrigerate for 2 hours.
- Prepare the dressing in a blender and refrigerate it.
- Toast the sesame seeds in a small skillet until light brown.
- Grill the flank steak on a high heat 3-4 minutes each side, discarding the marinade.
- The flank steak will be medium rare, but the dressing will finish "cooking" it.
- Place the steak on a plate and let it rest for 10 minutes. Boil the vermicelli in salted water according to package directions.
- Rinse the pasta in cold water and drain.
- Thinly slice the flank steak against the grain.
- In a large salad bowl toss all the ingredients together and refrigerate for an hour or more, then serve it.
Nutrition Facts : Calories 470.2, Fat 24.8, SaturatedFat 4.7, Cholesterol 51.4, Sodium 1161.3, Carbohydrate 41.6, Fiber 2.5, Sugar 5.1, Protein 20.2
BEEF AND NAPA CABBAGE STIR-FRY
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.
NAPA CABBAGE SALAD
Napa cabbage, with its long crinkled leaves, is more delicate in flavor than green or red cabbage.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 13
Steps:
- In a small bowl, whisk together the garlic, zest and juice of the lime, vinegar, soy sauce, and chili oil. Season with salt; set aside.
- In a medium bowl, toss together the cabbage, pepper slices, scallions, daikon, snow peas, and chives. Pour the dressing over the slaw, toss to combine, and serve.
GINGERED STEAK AND NAPA CABBAGE SALAD
Categories Gourmet
Number Of Ingredients 19
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.
SAUTEED NAPA CABBAGE
Provided by Jacques Pepin
Categories easy, quick, side dish
Time 10m
Yield 6 servings
Number Of Ingredients 5
Steps:
- In a sink filled with cold water, wash the cabbage, lifting it in and out of the water, and drain in a colander. Heat the oil in a saucepan until hot, add the butter and, as soon as it melts, add the wet cabbage. Cover and cook over medium-to-high heat, stirring occasionally, for 4 to 5 minutes, until the cabbage is wilted and tender but still slightly firm. The cabbage will sizzle initially but then will stew as the water emerges from it. Mix in the pepper and salt and serve immediately.
Nutrition Facts : @context http, Calories 114, UnsaturatedFat 8 grams, Carbohydrate 3 grams, Fat 11 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 3 grams, Sodium 281 milligrams, Sugar 2 grams, TransFat 0 grams
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- In a small bowl, mix together the oil, soy sauce, agave, paprika, and red pepper flakes. Set aside.
- Remove the outer leaves from the Napa cabbage and discard them. Cut the top off the cabbage save for other use. Now, cut the cabbage into about 4 "steaks" about 1 1/2 inch thick.
- Place the cabbage discs onto a parchment-lined baking sheet. Using a pastry brush, apply the soy sauce mixture onto the cabbage evenly. Sprinkle with dried mint, if desired.
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- In medium size sauté pan or wok, heat small amount of olive oil over high heat and toss in small amount of fresh minced garlic and ginger for aromatics.Add meat; cook for 10 seconds.Add rice and vegetables; toss briefly. (Be careful not to overcook cabbage or it will wilt and turn dark, ugly green color.)Quickly add desired amount of sauce, enough to coat vegetables. Toss until heated through.Place in serving bowl and garnish with green onion and sesame seeds. Note: Cook time should not exceed 1 ½ minutes.Steak PrepRemove any excess fat from steak.Combine ginger, garlic powder, soy sauce and olive oil and rub mixture over steak; marinate for 12 to 24 hours. Season steak with salt and pepper; grill to desired doneness. Let rest for 20 minutes; thinly slice against grain and on bias, cool until ready for use.Simple Stir-fry SauceIn medium sauce pot, heat oil over low heat. Add ginger and garlic; sauté until aroma is apparent.Add water, chicken base, hoisin, soy and sugar; bring to a ligh
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- In a small bowl, mix together the oil, soy sauce, maple syrup, the rest of the spices, and seasonings. Set aside.
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