Cabbage Steak Meuniere
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Cabbage Steak Meuniere
Recipe By Courtney Roulston
Ingredients
1 medium-large Coles white cabbage (drumhead, savoy or sugarloaf)
sea salt and black pepper to taste
2 tbs Squeaky Gate extra virgin olive oil
Meuniere Sauce
75 g butter
1 tbs baby capers, rinsed, dried
¼ cup flaked almonds
2 tbs parsley, chopped, plus extra to serve
1 lemon
Cooked using The Ziggy available at Barbeques Galore
Method
Cut two 1-inch thick steaks from the middle of the cabbage so the core holds them together-reserving the outer parts for another recipe.
Heat a BBQ plate or large non-stick frying pan over a medium heat. Drizzle the oil over the cabbage and season with sea salt. Cook on one side for 8-10 minutes, or until the cabbage has some nice charred colour. Turn the cabbage over and splash over 1-2 tsp of water or additional extra virgin olive oil on each steak to help them steam through. Cook for a further 6 minutes on the second side, or until the outside is charred and the center core is tender.
Place a fry pan onto a medium heat and add in the butter. Once the butter starts to foam, add in the capers and almonds and allow them to cook for 2-3 minutes, or until the almonds have browned. Add in a few strips of lemon zest and 2 tbs of lemon juice to stop the butter cooking. Stir in parsley and remove from the heat.
Place the cabbage onto serving plates and spoon over the sauce and garnish with extra parsley and a lemon wedge on the side.
Serve with crusty bread and a fresh green salad.
