Teriyaki Cabbage Steaks
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- ½cup soy sauce
- ½cup mirin (or ¼ cup honey mixed with ¼ cup water)
- 1tablespoon minced or grated fresh ginger
- 1teaspoon minced garlic
- 2tablespoons chopped scallions
- 1small green or white cabbage, cored and cut crosswise into 1½-inch slices
- 2tablespoons neutral oil, like grapeseed or corn
- Salt
- black pepper
- Lemon wedges for serving
Nutritional analysis per serving (6 servings)
43 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 3 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 2 grams protein; 1168 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat a charcoal or gas grill to moderately high heat, keeping part of the grill cool for indirect grilling, and put the rack about 4 inches from the flame. Combine the soy sauce and mirin in a small saucepan over medium-low heat and cook until the mixture begins to bubble, 2 to 3 minutes. Remove the pan from the heat and add the ginger, garlic, and the scallions.
- Step 2
Brush the cabbage slices with the oil and sprinkle with salt and pepper. Put the cabbage on the cool part of the grill and close the grill cover. Cook, checking and turning occasionally, until you can pierce the leaves easily with a sharp knife, 40 to 45 minutes. When the cabbage is tender, brush it liberally with the teriyaki mixture and move it to the hotter part of the grill. Cook, turning once or twice and brushing with more of the sauce, until it’s browned, 3 to 5 minutes.
- Step 3
Drizzle the cabbage with any remaining teriyaki sauce, and serve hot or warm with lemon wedges.
Private Notes
Comments
All of the recipes I've seen for cabbage steaks are cut like this: Trim the base of the core off even with the bottom of the head. Stand it on the bottom. Make all your cuts from the top down. Cut about an inch or so from each side (so at the 3- and 9-o'clock positions). Now cut the rest into inch thick slices through the core so the core holds it together. Hope this helps.
It works indoors with a grill pan, too.
a nice new way to do cabbage, but the slices tend to fall apart while on the grill. I tried spearing each slice with two metal skewers at right angles - takes a bit of force to get them through but it did help hold the slices together.
I was looking forward to this recipe but found the sauce to be waaaay too salty—tried to triage by adding water and then a little cooking sherry but even so could never get it right. Love grilled or roasted cabbage but will not be making it this way again.
I'm going to try it with my cast iron. Like a steak, turning frequently and basting it in it's own juices and the marinade, might have to try this multiple times and enjoy eating the mistakes! @So glad I found this recipe.
I have some temp probes that might do nicely! Thanks for the tip! @alan