Napa Cabbage Steak

Recipe by skat5762
READY IN: 45mins




  • Slice off bottom inch of cabbage at stem end.
  • Remove one layer of leaves and discard.
  • Carefully remove remaining leaves until you get to smaller central ones.
  • Reserve smaller leaves for another use.
  • You should have about 12 large leaves.
  • Place one leaf on work surface.
  • Top with another leaf facing the opposite direction, that is, with cut end at leafy end.
  • Dust with pinch of sea salt.
  • Continue stacking leaves, alternating their direction, and dusting every second leaf with salt.
  • Place stack four inches from end of a 16-inch sheet of foil.
  • Lift end of foil over stack of leaves and tightly roll, wrapping the foil as you go.
  • Be careful that foil is wrapped around only the outside of cabbage roll.
  • Tightly tie roll with butcher's cord at 1 1/2- to 2-inch intervals.
  • You should be able to make 6 ties.
  • Use large knife to slice about 1/2 inch from ends of roll, so cut sides are smooth.
  • Then slice roll in sections between cord.
  • You should have 6 thick rounds of cabbage, each wrapped in foil and tied.
  • Preheat oven to 250 degrees.
  • Heat 1 tablespoon olive oil in skillet large enough to hold rolls, a cut side down, in single layer.
  • Cook rolls over medium-low heat until lightly browned on bottom and steam rises from center, 5 to 8 minutes.
  • Turn rolls and cook on other side until lightly browned.
  • Remove rolls to baking dish and place in oven.
  • While cabbage is cooking, mix yuzu juice, soy sauce and grapeseed oil together and set aside.
  • Place remaining olive oil in skillet.
  • Add mushrooms and sauté over medium-high heat until softened and lightly browned.
  • Remove from heat.
  • If not serving dish immediately, place mushrooms in small baking dish in oven to keep warm.
  • To serve, remove cabbage from oven and, keeping rolls standing on a cut side, transfer to serving dish or put each on a salad plate.
  • Snip cords and carefully remove foil.
  • Cabbage rolls should hold together neatly.
  • Sprinkle cabbage rolls with bonito flakes.
  • Toss mushrooms with yuzu mixture, place a few mushroom pieces on top of each cabbage roll and serve.