What to do with a napa cabbage? Try the tie, cut, tie and sear technique drizzled with simple okonomiyaki sauce for a tasty dinner ready in 30 minutes. So yum.
1 large napa cabbage, outer leaves removed.
2 scallions sliced
2 Tbsp pickled ginger, thinly sliced
1/4 cup ketchup
2 Tbsp vegan Worcestershire sauce
1 Tbsp soy sauce
2 Tbsp maple syrup
1/4 cup vegan mayonnaise
1 Tbsp sriracha sauce
1. Prepare rice according to package directions. Make okonomiyaki sauce by whisking together ketchup, vegan Worcestershire, soy sauce and maple syrup. Set aside. Make sriracha mayonnaise by combining vegan mayonnaise and sriracha sauce. Set aside. Preheat oven to 425°F
2. Tie cooking twine around the cabbage to secure the leaves in 3 spots, approximately 2 inches apart. Slice bottom from cabbage then cut the cabbage into circular ‘steaks’ by slicing between each knot. For each cabbage round, use more twine to secure the leaves crosswise like wrapping a present with ribbon.
3. Heat a large oven proof skillet over medium-high heat with 2 Tbsp oil. Place the 3 cabbage rounds into skillet and cook undisturbed for 7 minutes. Carefully flip over, then spread okonomiyaki sauce onto rounds, brushing well so sauce soaks down into leaves. Cook for 2 to 3 minutes then transfer the skillet into the oven to roast for 7 minutes.
4. To serve, place each cabbage steak onto rice. Carefully remove twine so the rounds open like a flower. Drizzle with sriracha mayonnaise then sprinkle with pickled ginger, scallions and sesame seeds.