Cabbage Steaks with Creamy Mushroom Sauce
Cabbage Steaks with Creamy Mushroom Sauce
Ingredients
- 1 cabbage, medium, cut into 4 'steaks' (each about 2-3 cm thick)
- 3 tablespoons olive oil
- 1 onion, medium, thinly sliced
- 250 g mushrooms, sliced
- 125 ml water
- 200 ml oat cream
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper, freshly ground
- 1/2 teaspoon salt, or to taste
- 50 g Parmesan cheese, grated, plus more for garnish
- as needed chili oil, for garnish
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Prepare the cabbage by removing any loose outer leaves. Cut the cabbage into four thick 'steaks', each about 2-3 cm thick, ensuring the core holds them together.
β±οΈ 5 min
- 2
Heat 2 tablespoons of olive oil in a large, heavy-bottomed pan or skillet over medium-high heat until shimmering. Carefully place the cabbage steaks into the hot oil. Fry for 5-7 minutes per side, or until deeply browned and caramelized. You may need to do this in batches if your pan isn't large enough to accommodate all four steaks without overcrowding.
β±οΈ 15 min
- 3
Once browned, remove the cabbage steaks from the pan and set them aside on a plate.
β±οΈ 1 min
- 4
Add the remaining 1 tablespoon of olive oil to the same pan (if needed). Add the sliced onions and mushrooms. SautΓ© over medium heat, stirring occasionally, for 8-10 minutes, until the onions are translucent and the mushrooms are deeply browned and tender.
β±οΈ 10 min
- 5
Pour the water into the pan to deglaze, scraping up any browned bits from the bottom of the pan with a wooden spoon. Stir well.
β±οΈ 2 min
- 6
Stir in the oat cream, smoked paprika, black pepper, and salt. Add the grated Parmesan cheese. Stir all ingredients together until the sauce is well combined and begins to thicken slightly, forming a rich, orange-brown color.
β±οΈ 3 min
- 7
Carefully return the fried cabbage steaks to the pan, nestling them into the creamy mushroom sauce. Cover the pan with a lid and let the cabbage simmer in the sauce for 5-7 minutes, allowing it to absorb the flavors and become tender.
β±οΈ 7 min
- 8
To serve, remove the cabbage steaks from the pan and place them onto individual serving plates. Spoon a generous amount of the creamy mushroom sauce over each cabbage steak.
β±οΈ 1 min
- 9
Drizzle with chili oil, then sprinkle with chopped fresh parsley and additional grated Parmesan cheese, if desired. Serve warm and enjoy!
β±οΈ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Cabbage Steaks with Creamy Mushroom Sauce
- 1 cabbage, medium, cut into 4 'steaks' (each about 2-3 cm thick)
- 3 tablespoons olive oil
- 1 onion, medium, thinly sliced
- 250 g mushrooms, sliced
- 125 ml water
- 200 ml oat cream
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper, freshly ground
- 1/2 teaspoon salt, or to taste
- 50 g Parmesan cheese, grated, plus more for garnish
- as needed chili oil, for garnish
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Prepare the cabbage by removing any loose outer leaves. Cut the cabbage into four thick 'steaks', each about 2-3 cm thick, ensuring the core holds them together.
β±οΈ 5 min - 2
Heat 2 tablespoons of olive oil in a large, heavy-bottomed pan or skillet over medium-high heat until shimmering. Carefully place the cabbage steaks into the hot oil. Fry for 5-7 minutes per side, or until deeply browned and caramelized. You may need to do this in batches if your pan isn't large enough to accommodate all four steaks without overcrowding.
β±οΈ 15 min - 3
Once browned, remove the cabbage steaks from the pan and set them aside on a plate.
β±οΈ 1 min - 4
Add the remaining 1 tablespoon of olive oil to the same pan (if needed). Add the sliced onions and mushrooms. SautΓ© over medium heat, stirring occasionally, for 8-10 minutes, until the onions are translucent and the mushrooms are deeply browned and tender.
β±οΈ 10 min - 5
Pour the water into the pan to deglaze, scraping up any browned bits from the bottom of the pan with a wooden spoon. Stir well.
β±οΈ 2 min - 6
Stir in the oat cream, smoked paprika, black pepper, and salt. Add the grated Parmesan cheese. Stir all ingredients together until the sauce is well combined and begins to thicken slightly, forming a rich, orange-brown color.
β±οΈ 3 min - 7
Carefully return the fried cabbage steaks to the pan, nestling them into the creamy mushroom sauce. Cover the pan with a lid and let the cabbage simmer in the sauce for 5-7 minutes, allowing it to absorb the flavors and become tender.
β±οΈ 7 min - 8
To serve, remove the cabbage steaks from the pan and place them onto individual serving plates. Spoon a generous amount of the creamy mushroom sauce over each cabbage steak.
β±οΈ 1 min - 9
Drizzle with chili oil, then sprinkle with chopped fresh parsley and additional grated Parmesan cheese, if desired. Serve warm and enjoy!
β±οΈ 1 min