TERIYAKI CABBAGE STEAKS

Teriyaki Cabbage Steaks image

Provided by Mark Bittman

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

1/2 cup soy sauce
1/2 cup mirin (or 1/4 cup honey mixed with 1/4 cup water)
1 tablespoon minced or grated fresh ginger
1 teaspoon minced garlic
2 tablespoons chopped scallions
1 small green or white cabbage, cored and cut crosswise into 11/2-inch slices
2 tablespoons neutral oil, like grapeseed or corn
Salt
black pepper
Lemon wedges for serving

Steps:

Heat a charcoal or gas grill to moderately high heat, keeping part of the grill cool for indirect grilling, and put the rack about 4 inches from the flame. Combine the soy sauce and mirin in a small saucepan over medium-low heat and cook until the mixture begins to bubble, 2 to 3 minutes. Remove the pan from the heat and add the ginger, garlic, and the scallions.
Brush the cabbage slices with the oil and sprinkle with salt and pepper. Put the cabbage on the cool part of the grill and close the grill cover. Cook, checking and turning occasionally, until you can pierce the leaves easily with a sharp knife, 40 to 45 minutes. When the cabbage is tender, brush it liberally with the teriyaki mixture and move it to the hotter part of the grill. Cook, turning once or twice and brushing with more of the sauce, until it's browned, 3 to 5 minutes.
Drizzle the cabbage with any remaining teriyaki sauce, and serve hot or warm with lemon wedges.

Nutrition Facts : @context http, Calories 43, UnsaturatedFat 0 grams, Carbohydrate 3 grams, Fat 0 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 1169 milligrams, Sugar 0 grams, TransFat 0 grams