Ingredients

• Cabbage Steak Base: 1 thick head slice of white cabbage or Napa cabbage, 30g softened butter, 2 tbsp extra virgin olive oil, salt and fresh black pepper to taste.

• Rich Blue Cheese Sauce: 20g butter, 1 clove garlic (minced), 1 shallot (finely chopped), 30ml dry white wine, 80g crumbled blue cheese (Gorgonzola or Roquefort), pinch of salt and black pepper.

• Nut Crunch Topping: 50g mixed nuts (almonds, peanuts, hazelnuts) coarsely chopped, 15g butter, pinch of salt, 2 tbsp fresh parsley (finely chopped).

Method

1. 01

   Roast the Cabbage:Initial slow roast in oven. Preheat oven to 140°C (285°F). Brush the thick cabbage slice with softened butter, olive oil, salt, and pepper. Wrap tightly in parchment paper and bake for 35 minutes. Remove parchment, increase temperature to 160°C (320°F), and roast for another 10 minutes until slightly charred along the edges.

2. 02

   Pan-Sear & Steam:Brings out deep sweetness and tenderness. Heat a skillet with a generous portion of butter, olive oil, salt, and pepper. Transfer the oven- roasted cabbage steak to the pan, cover partially, and sear on medium-low heat for 15 minutes until fully translucent with tender, separated leaves.

3. 03

   Make Blue Cheese Sauce:Smooth, rich, and fragrant. In a separate saucepan or skillet, melt butter and sauté chopped shallot and garlic until soft. Deglaze with white wine and allow liquid to reduce. Add crumbled blue cheese, salt, and pepper, stirring constantly until melted into a rich, silky cream sauce.

4. 04

   Toast Nut Crunch:Provides texture and aroma. Coarsely pulse mixed nuts in a processor. Toast in a pan with melted butter until golden and crispy. Season with salt and toss with fresh chopped parsley.

5. 05

   Plating & Presentation:Assemble like a chef. Place the tender cabbage steak on a serving plate. Pour warm blue cheese sauce generously over the top, and sprinkle with toasted buttered nut crunch. Serve immediately.