Charred cabbage steaks with tamarind, chilli, and ginger butter is absolutely deicious. Chargrill (or barbecue) cabbage steaks and serve hot cabbage steaks with sliced flavoured butter and baby red garnet leaves.
Charred Cabbage Steaks with Tamarind, Chilli and Ginger Butter Recipe
Serves 4
Ingredients:
2 cloves garlic, crushed
2 tbsp olive oil
1 large red cabbage, cut into 2.5cm thick steaks
Baby red garnet leaves, to serve
Tamarind, chilli and ginger butter
200g unsalted butter, softened
1 tbsp tamarind purée
1 tsp kecap manis (sweet soy)
1 tbsp finely chopped candied ginger
1 tbsp Asian chilli oil
Method:
To make the butter, place the butter in the bowl of an electric mixer. Beat for 4 minutes or until lightly and fluffy. Add the tamarind, kecap manis, ginger and chilli oil, and beat until combined. Spoon onto a large sheet of baking paper and roll to secure. Refrigerate until ready to use.
Mix the garlic and oil together in a small bowl. Brush over the cabbage steaks.
Preheat oven grill to high. Place cabbages on a large, lightly greased oven tray. Cook for 8-10 minutes. Carefully turn, brush with remaining oil and cook for a further 8-10 minutes. Chargrill (or barbecue) over medium high heat. To serve, top hot cabbage steaks with sliced flavoured butter and baby red garnet leaves.
