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Recipe Detail Page
Sear-Roasted Steaks with Caramelized Purple Cabbage & Onions
Autumn 2009
Often called red cabbage, this vegetable’s colour is decidedly purple and it becomes seven more vibrant when cooked with some acid such as vinegar. When combined with purple onions and slowly braised, the sweet flavour becomes as deep and rich as the colour. Pan-sear the steaks while the cabbage and onions caramelize and finish them off in the oven for mouth-watering tenderness.
Serves 4
2 tbsp (25 mL) butter
1 purple (red) onion, halved and thinly sliced
6 cups (1.5 L) shredded purple (red) cabbage (about ½ of a small)
2 tbsp (25 mL) packed brown sugar
Salt and freshly ground pepper
¼ cup (50 mL) red wine vinegar
4 boneless beef rib steaks or other grilling steaks, about 1 inch (2.5 cm) thick
1. Preheat oven to 400°F (200°C).
2. Melt half the butter over medium-high heat in a large skillet. Add onion and sautéfor about 3 minutes or until starting to soften.Add cabbage and sauté for about 5 minutes or until wilted. Stir in sugar, 1 tsp (5 mL) salt, and pepper to taste. Pour in vinegar. Transfer to a large baking dish; set skillet aside. Cover dish with foil and roast for about 15 minutes or until cabbage is tender. Uncover and roast, stirring once, for about 30 minutes or until starting to brown and caramelize.
3. Meanwhile, season steaks with salt and pepper. Heat skillet over high heat until hot but not smoking. Add remaining butter and swirl to coat pan. Add steaks, in batches as necessary, and brown for about 3 minutes per side, turning once. Place on top of cabbage in baking dish and drizzle with any pan drippings. Roast, uncovered, for about 10 minutes for medium-rare or until desired doneness.
Serves 4
