Pan Fried Napa Cabbage Steaks with Bacon & Parmesan
These pan fried cabbage steaks are caramelized to a deep golden brown, butter-basted for richness, and finished with crispy bacon, Grana Padano, and fresh scallions. A signature Korean wine bar side dish, ready in 20 minutes, no oven needed.
Ingredients
- 1/2 baby napa cabbage
- 100 g bacon cut into pieces
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 2 tbsp Grana Padano or Parmesan
- 1 tbsp green onion thinly sliced, garnish
- 2 pinches salt
- 2 pinches black pepper
Equipment
Method
- Prep: Quarter the cabbage, keeping the core intact.
- Thinly slice the scallion. Cut bacon into pieces if long.
- Render bacon: Cook bacon in a skillet over medium heat until golden.
- Remove and set aside. Leave the fat in the pan.
- Sear the cabbage: Place cabbage wedges cut-side down into the bacon fat. Add olive oil if needed. Season with salt and pepper.
- Butter-baste: Add butter to the pan. As it melts, continuously spoon the butter over the cabbage.
- Sear over medium-high heat until deeply golden-brown and almost charred, 3–5 minutes per side.Reduce to low and cook until tender through, 3–4 more minutes.
- Plate: Transfer to a plate. Top with crispy bacon, freshly grated cheese, and sliced scallion. Serve immediately.
The char is the dish. Don't rush the sear. A deep golden-brown surface means maximum flavor. Reheat leftovers in a pan with a knob of butter, not the oven or microwave.
Nutrition
Calories 325kcal | Carbohydrates 9g | Protein 11g | Fat 28g | Saturated Fat 11g | Polyunsaturated Fat 4g | Monounsaturated Fat 11g | Trans Fat 0.3g | Cholesterol 52mg | Sodium 885mg | Potassium 664mg | Fiber 3g | Sugar 3g | Vitamin A 1003IU | Vitamin C 61mg | Calcium 246mg | Iron 1mg
