Pan Fried Cabbage Steak

Cabbage doesn't usually get the steak treatment. It's the kind of vegetable that gets shredded into a slaw, charred quickly on the grill, or thrown into a stir-fry as a bulk filler. The common theme when cooking cabbage is hot and fast.

But slow it down with a gentle pan-fry with some garlic and olive oil, and this humble ingredient turns into something extraordinary. The leaves caramelize, forming a deep brown crust while taking on an almost meaty texture, and the center becomes sweet and almost creamy. The Maillard reaction builds umami layer by layer in the caramelized cabbage until calling it a steak isn't a stretch.

This one came out of a small practical problem. A neighbor handed me a large head of cabbage last week and it didn't fit in the fridge, so I cut it into thirds. The tender outer thirds got thinly shredded into a Japanese cabbage salad, and the tougher core became this pan fried cabbage steak. The dense stem holds the leaves together so the slab doesn't fall apart as it cooks down, and the tough core softens over time, becoming sweet and tender.

Slicing the garlic thin with a mandoline and tucking the slivers between the leaves of cabbage not only prevents the garlic from burning, it also infuses each layer of cabbage with flavor from the inside. By the time you cut into the steak at the table, the garlic has melted into every fold.

To finish it off, I give it a drizzle of olive oil and real balsamic vinegar. The mild acidity and sweetness of aged aceto balsamico accent the rich cabbage and bring the dish into focus. If you want a lighter variation on this balsamic cabbage, a squeeze of lemon juice would also work.

What lands on your plate is legitimately worthy of being called a steak, with a deep, caramel-brown crust that gives way to a creamy interior. The texture and taste contrasts make each bite different from the one before it. It's filling enough to be the main course, but it also pairs well with Pan Grilled Curry Chicken or my Fresh Shiitake Mushroom stir-fry. Eat it with a fork and knife, and enjoy it with a full-bodied red wine.