Charred Cabbage Steaks With A Satisfying Creamy Gravy
Equipment
- Large, non-stick frying pan
- Fish slice
- Medium sized saucepan
- Wooden spoon
Ingredients
- 1 large white cabbage
- 1 cup veggie stock
- 1 tsp garlic powder
- Chili flakes to taste
- Cracked black pepper
Foe the gravy
- 2.5 cups water
- 2 heaped Tbsp gram or chickpea flour can be substituted with very fine milled polenta
- 1 tsp tamari or soy sauce
- ½ vegetable stock cube
Instructions
- Take off any outer leaves of your cabbage to leave only clean, inner leaves.
- Now chop the opposite way to the root (keep the root to the left and chop from that angle) into thick 1.5 inch slices. Be as careful as you can to not let the cabbage break up and to keep the steaks in one piece.
- Heat a non-stick frying pan on a medium-high heat, then carefully place your steaks down. Let them sear and char slightly in the dry pan. Turn and do the same on the other side.
- You can now start adding splashes of your stock to help caramelise your steaks, along with your garlic, black pepper, and chili flakes. Your steaks may start falling a part a little at the edges, but don't be too concerned by this. Just do the best you can to stop them falling apart too much.
- Keep adding your stock as you go to prevent sticking. Cook your steaks for roughly 5 minutes on each side, or until they are tender.
- Meanwhile, get your gravy going ready for when your cabbage steaks are cooked. In a medium sized saucepan add your flour. Do not put it on a heat source yet. Slowly add your water a little at a time and mix with a wooden spoon to form a smooth paste. You will need to be careful at this stage because if you add too much water too quickly, then your paste will be lumpy. It's crucial to form the smooth paste with minimal water, then slowly keep adding water and mixing until you have used the whole amount.
- Next put your saucepan on a medium-high heat. Add the rest of your ingredients (don't forget to crumble your stock cube and not use it whole), and heat until boiling. You will need to stir your sauce very frequently to prevent lumps forming. Once your sauce is heated up to a simmer, it should start to thicken. Let it cook out on a low simmer for a couple of minutes. Your sauce should be ready to serve, but if you want it thicker feel free to let it simmer down a little longer as this will reduce it and intensify the flavours. Or, if you like a thinner sauce, add a little hot water, but you may need to adjust the flavours of your other ingredients.