Cabbage Steaks

An alchemical transformation

This dish, apart from being beautiful to look at and very good to eat, is absurdly easy to make. It’s comprised of three components: the cabbage, the chutney, and the sauce. The last two come together while the cabbage cooks, which takes about half an hour. There’s flexibility on all three fronts, meaning it’s easy to make substitutions while still keeping the character (and ease) of the dish intact, and you’d be hard pressed to find a healthier plate of food that’s this pretty and delicious. It’s even vegan, though it doesn’t have to be.

This will make converts of people who think they don’t like cabbage, or who think that meat belongs in the middle of every plate. You can also use each of the three parts of this dish independently for all sorts of other applications because they’re fabulous and highly adaptable. Magic, I tell you! I hope all of these enter your repertoires, because this is the sort of trifecta (easy, delicious, and very healthy) that I specialize in.