Napa Cabbage Steak

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 1 head napa cabbage
• sea salt
• 3 tablespoons extra virgin olive oil
• 1 tablespoon yuzu juice or 1 tablespoon lemon juice
• 1 1/2 teaspoons soy sauce
• 2 tablespoons grapeseed oil
• 6 ounces shiitake mushrooms, stems removed

Recipe

• 1 slice off bottom inch of cabbage at stem end.
• 2 remove one layer of leaves and discard.
• 3 carefully remove remaining leaves until you get to smaller central ones.
• 4 reserve smaller leaves for another use.
• 5 you should have about 12 large leaves.
• 6 place one leaf on work surface.
• 7 top with another leaf facing the opposite direction, that is, with cut end at leafy end.
• 8 dust with pinch of sea salt.
• 9 continue stacking leaves, alternating their direction, and dusting every second leaf with salt.
• 10 place stack four inches from end of a 16-inch sheet of foil.
• 11 lift end of foil over stack of leaves and tightly roll, wrapping the foil as you go.
• 12 be careful that foil is wrapped around only the outside of cabbage roll.
• 13 tightly tie roll with butcher's cord at 1 1/2- to 2-inch intervals.
• 14 you should be able to make 6 ties.
• 15 use large knife to slice about 1/2 inch from ends of roll, so cut sides are smooth.
• 16 then slice roll in sections between cord.
• 17 you should have 6 thick rounds of cabbage, each wrapped in foil and tied.
• 18 preheat oven to 250 degrees.
• 19 heat 1 tablespoon olive oil in skillet large enough to hold rolls, a cut side down, in single layer.
• 20 cook rolls over medium-low heat until lightly browned on bottom and steam rises from center, 5 to 8 minutes.
• 21 turn rolls and cook on other side until lightly browned.
• 22 remove rolls to baking dish and place in oven.
• 23 while cabbage is cooking, mix yuzu juice, soy sauce and grapeseed oil together and set aside.
• 24 place remaining olive oil in skillet.
• 25 add mushrooms and sauté over medium-high heat until softened and lightly browned.
• 26 remove from heat.
• 27 if not serving dish immediately, place mushrooms in small baking dish in oven to keep warm.
• 28 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.
• 29 snip cords and carefully remove foil.
• 30 cabbage rolls should hold together neatly.
• 31 sprinkle cabbage rolls with bonito flakes.
• 32 toss mushrooms with yuzu mixture, place a few mushroom pieces on top of each cabbage roll and serve.