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Blistered Cabbage Steaks with a Swangy Glaze

Thick green cabbage slabs are intensely charred in a hot skillet for a smoky, sweet, and nutty flavor, then drenched in a rich, velvety, dynamic reduction of soy, vinegar, ginger, and sweetness. Healthy, quick, and unique.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 portions
Course: Dinner, Side Dish
Cuisine: American, Healthy, Vegan
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Cabbage Steaks
  • 1 medium head green cabbage roughly 2-3 lbs
  • 3 tbsp olive oil or avocado oil
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper freshly ground
  • garnish scallions sliced thin
  • garnish sesame seeds toasted
Swangy Glaze
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 1/2 cup soy sauce or tamari
  • 1/4 cup rice vinegar unseasoned
  • 2 tbsp maple syrup or honey
  • 1 tbsp toasted sesame oil
  • 1/2 tsp red chili flakes optional

Equipment

  • Large Cast Iron Skillet
  • Small saucepan
  • Pastry brush

Method
 

  1. Prepare Cabbage: Trim stem but leave core intact. Cut cabbage into 3/4-inch thick round slabs. Pat dry.
  2. Season: Drizzle both sides with olive oil, salt, and pepper.
  3. Make Glaze: Simmer garlic, ginger, soy sauce, rice vinegar, maple syrup, sesame oil, and chili flakes for 5-7 minutes until slightly thick and glossy. Keep warm.
  4. Blister Cabbage: Heat cast-iron skillet on high until lightly smoking. Add cabbage (do not crowd, work in batches).
  5. Char and Caramelize: Cook undisturbed for 4-6 minutes for deep char. Flip and cook 3-5 minutes until tender. Transfer to serving platter.
  6. Glaze: Brush the hot charred surfaces heavily with the Swangy Glaze.
  7. Garnish: Immediately top with toasted sesame seeds, chili flakes, and sliced scallions. Serve hot.

Notes

Ensure the pan is smoking hot for the best char and to prevent the center from turning mushy. A cast-iron skillet is ideal.