Charred Cabbage Steaks with Tamarind, Chilli & Ginger

Charred Cabbage Steaks with Tamarind, Chilli & Ginger
These chargrilled red cabbage steaks taste as vibrant as they look, served with slices of a tamarind, chilli & ginger infused butter.

Serves 4



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



  1. 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.
  2. Mix the garlic and oil together in a small bowl. Brush over the cabbage steaks.
  3. 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.


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