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
- 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.