The Romantic Way to Eat Cabbage: Make A Flower 🌼 for Your Ta
1.
Prepare Chinese cabbage: Note that it is not cabbage or baby cabbage, but the Northeast Chinese cabbage in the picture, which is used to pickle Korean spicy cabbage.
First wash the cabbage thoroughly-most of the dirt is located between the outer leaves. You can peel them off slightly and rinse them under the tap; you can also peel off some of the outermost leaves directly.
2.
Fix the cabbage: Wipe dry the water, fix the cabbage leaves with cotton thread, and divide the Chinese cabbage into three sections. The distance between the cotton threads is about 5 cm.
Note: Here we are cooking the cabbage by frying steak, so it will need to be turned over later. Make sure that the cabbage leaves are firmly fixed (especially the middle part).
This not only helps the surface of the final "flower" to be flat, but also ensures that the "steak" will not fall apart when you try to turn it over.
3.
Cut the cabbage into large round pieces between each knot.
4.
Here we need to fry first and then roast.
Preheat the oven to 420 F (215 C) to ensure that the kitchen is well ventilated.
Heat the cast iron frying pan over high heat. When it starts to smoke, add about 1 tablespoon of vegetable oil, and then add the cabbage "steak". It is the so-called hot pot with cold oil.
Note: Because the cabbage is naturally curved, the surface diameter of each "steak" is larger. You can fry the cabbage with the wider side down until slightly charred, so that the leaves will not fall apart after they are cooked and shrunk.
5.
The first side is the side that is fried first. It is recommended to fry until golden brown and slightly charred (pictured). The fire takes about 4-5 minutes.
Carefully turn the cabbage over and continue frying for about 2 minutes, then immediately transfer the cast iron pan to the oven at 215 degrees and bake for 5 minutes.
6.
Prepare the miso butter sauce while the cabbage is roasting:
In a saucepan, melt butter over medium heat (vegan butter is optional), then add minced garlic.
Stir-fry the garlic until fragrant, then add the miso, mirin, the flavor is very fresh, and stir and mix with water. Taste and season with salt (since the cabbage is not seasoned, the sauce itself should be slightly salty)
7.
After the cabbage is out of the oven, carefully cut the cotton thread. At this time, the cabbage can be opened like a flower.
8.
Pour a spoon of miso butter sauce and sprinkle with roasted seaweed, roasted sesame seeds and spring onions as a garnish.
9.
Be sure to cook it and eat it now, and share it with your loved one!
