A simple main dish using abundant seasonal spring cabbage, sandwiched with ground meat and pan-fried. This is a voluminously satisfying spring cabbage steak recipe that's surprisingly delicious with just 3 ingredients. The steaming effect enhances its sweetness, and the savory flavor of the ground meat seeps into the cabbage, making it an exquisite dish.
Ingredients
Main Ingredients (2 servings)
- Spring Cabbage 2 leaves
- Ground Pork and Beef Mix 150g
Seasonings
- Water 5 tbsp
- Salt (to taste)
- Soy Sauce (optional)
- Ponzu Sauce (optional)
Steps
- Cut the spring cabbage into half pieces.
- Trim off the hard core part of the cut spring cabbage.
- To prevent it from falling apart, secure the spring cabbage by inserting 4 toothpicks.
- Slice the spring cabbage into 1 to 1.5 cm thick rings. Prepare one more leaf in the same way.
- Heat oil in a frying pan and place one ring of spring cabbage.
- Place 150g of the ground pork and beef mix onto the cabbage, pressing it with your hands to shape it. [This is the trick!] Press the meat firmly against the cabbage, ensuring an even thickness throughout.
- Sprinkle salt (to taste) evenly over the ground meat.
- Place another ring of spring cabbage on top of the ground meat, pressing with your hands to secure it and create a sandwich.
- Heat over medium heat until the bottom is golden brown.
- Once browned, flip it over.
- Reduce heat to low, add 5 tbsp of water, cover with a lid, and steam for 8 minutes. [This is the trick!] After 8 minutes, if the cabbage is still firm, adjust the cooking time as needed.
- After steaming, remove the lid and cook over medium to medium-high heat to evaporate any remaining liquid and achieve a golden brown color.
- Once browned, transfer to a plate.
- Remove the toothpicks from the spring cabbage.
- Cut into bite-sized pieces and serve. You can add salt, soy sauce, or ponzu sauce as desired.
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