Thursday, January 26, 2012

Beef & Cabbage

As I sit here typing up tonight's dinner recipe, I noticed this would make two posts about cabbage in a  row - and I'm perfectly ok with that.  Farming is seasonal work.  I know these cabbages will only be around for a short while, and I'm taking full advantage!  As consumers, we're used to heading on over to the grocery store, at any time of year, and find pretty much every type of produce imaginable.  We forget, winter produce like cabbage shouldn't be readily available all year long - and especially not in the middle of the hot Florida summer!

Beef & Cabbage
by Chef John N Carminati

Cabbage Mix
1 white onion, sliced thick Julianne
1 medium cabbage, chopped
1 bok choy bottom, chopped (separate from leaves)
1/2 cup scallions, cut into 1 inch pieces
1 1/2 - 2 Tbsp olive oil
2 Tbsp butter
salt to taste

Beef & Marinade
1 Tbsp cumin
1/2 tsp red pepper flakes
1 tsp whole fennel seeds
2 generous pinches Kosher salt
1 Tbsp olive oil
2 tsp hot sauce
3/4 - 1 lb thinly sliced beef

  1. In a medium bowl, combine beef marinade ingredients.  Add beef slices, and let marinate. 
  2. In oiled saute pan, sweat onions until translucent and slightly caramelized.
  3. Add cabbage, bok choy and butter to the pan and cover.
  4. Stir every so often.  When bok choy and cabbage are tender, remove pan from heat and keep covered.
  5. In a hot pan, sear the beef until cooked through.
  6. Fold scallions into cabbage and add salt to taste.
  7. Serve beef over cabbage

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