Home Cooking Inspiration
If you're missing us whilst we're closed for Christmas, why not try making one of our simple recipes. Our chefs put together a selection of the recipes that they love to cook at home during the festive period.
The third in the series is Connor's Napa Cabbage Steak with White Onion and Soy Dressing. A healthy plant-based dish that is incredibly easy to recreate at home, just make sure to prepare the cabbage and dressing 1-2 days before cooking.
Napa Cabbage Steak with White Onion and Soy Dressing
1 medium Napa cabbage
White onion and soy dressing
1 medium white onion (Spanish if possible)
150ml rice vinegar
180ml soy sauce
2 tbsp roasted sesame oil
2 tbsp virgin olive oil
1 tsp white sugar
1 pinch ground white pepper
1 tbsp mustard powder
This recipe should be made 1-2 days in advance of cooking.
- Remove the root from one medium Napa cabbage and gently open the cabbage, laying it flat, taking care not to disturb the natural layers. Place 4 -5 sheets of aluminium foil on a flat surface and lay the cabbage on top. The sheets of foil should be big enough to cover the whole cabbage. Next, roll the cabbage up in the foil so that it forms its original shape, but it should now be smaller and more compact. Finally, wrap the cabbage in cling film and store in the fridge for 24 hours.
- For the dressing, peel the onion and grate it coarsely, then squeeze it firmly in a cloth to remove any excess liquid. Mix all the dressing ingredients in a bowl and store in the fridge for 1-2 days to mellow the flavour.
- Preheat the oven to 180°C and remove the dressing from the fridge so that it comes to room temperature. To prepare the final dish, cut the cabbage to the desired size (5cm in length should suffice), remove the cling film but keep the foil around the outside. Using a pan over a medium heat, fry the cabbage on both sides until caramelised and a dark golden brown. Place on a baking tray and transfer to an oven for 4-5 minutes. Remove from the oven, rest for 1 minute, and then carefully remove the foil. Place the cabbage in the centre of a round plate and drizzle the dressing over the top and around the sides.