Cabbage Steak with Cream Sauce and Crab Meat
Appetizers • Author's
Description
Cabbage Steak with Cream Sauce and Crab Meat
Ingredients
- White Cabbage 5 oz
- Butter 2 tablespoons
- Ground Caraway 0 oz
- Salt 0 oz
- Ground Black Pepper 0 oz
- Crab Meat 0 oz
- Red Caviar 0 oz
- Dill 0 oz
- Garlic 1 clove
- Onion 0 oz
- Thyme 2 sprigs
- 33% Cream 5 fl oz
- Fish Oil 5 fl oz
- Olive Oil 1 tablespoon
Step-by-Step Guide
Step 1
Cut a small head of cabbage into four equal parts, ensuring the leaves remain attached to the core. This will be enough for eight servings, but you can cook the whole cabbage at once — after baking, it stores well in the refrigerator. Place 1/4 of the cabbage on a sheet of foil, sprinkle with caraway seeds, season with salt and pepper, add 1 tablespoon of butter, and wrap tightly, ensuring there are no openings for juices or steam to escape. Bake the cabbage in an oven preheated to 390°F for 2 hours. You can check the doneness of the cabbage by inserting a knife into the core — it should go in without resistance. When this happens, cut the cabbage into two thinner segments and separate a couple of outer leaves.
Step 2
Place a small heavy-bottomed pot over medium heat, add olive oil and butter, and sauté the finely chopped onion, garlic, and outer cabbage leaves. Add the thyme sprigs, a pinch of salt, and continue to sauté, stirring. After that, add the juices left from baking the cabbage, cream, and fish broth. Season with salt, reduce the heat, and cook for 5 minutes at a gentle simmer. Remove from heat, let cool slightly, blend with an immersion blender, and strain through a sieve. If the sauce is too thick, thin it with fish broth.
Step 3
Heat a skillet over medium-high heat, add olive oil and butter, and sauté the cabbage segments first on one side and then on the other. After flipping the cabbage, drizzle it with the sauce and cook for another 2 minutes, basting the cabbage with the sauce. Tear the crab meat into shreds.
Step 4
Remove the cabbage from the heat, transfer to plates, and serve with thick cream sauce, crab, red caviar, and dill.
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