Recipe for Steak, Red Cabbage and Horseradish Wraps

I love a summer coleslaw. This is my salad of choice this year and I think how wonderful the humble cabbage is.

A standard red or white cabbage costs around 60p in most supermarkets and you’ll only need around a quarter of it for a coleslaw to feed four, which is incredible value. And the rest can sit quietly in your crisper drawer for a few weeks – a very attractive alternative to most salad leaves, which can spoil quickly.

I keep my coleslaws simple, finely shredding the cabbage, adding a little spring or red onion, grated carrots and a dressing of equal parts Greek yogurt and mayonnaise with a little lemon juice or vinegar, a drizzle of honey or maple syrup and salt and pepper. Sometimes I spice it up with charred sweet corn, sliced ​​green chilies, a little mustard or grated apple.

I also barbecued cabbage: if you’ve never tried it, you must. Use any variety, although I’m fond of an amorous or pointed spring cabbage. Cut it into thick wedges, drizzle it with a little water (to help it steam) and brush it with oil, then cook it on a hot barbecue (or a grill pan). fry) on all sides until charred, wilted and tender. Drizzle over some melted butter, a drizzle of lime juice and a sprinkle of sea salt and you’ve got a wonderful side that far exceeds cabbage’s monotonous reputation.

Recipe for Steak, Red Cabbage and Horseradish Wraps

holly exley

METHOD

  1. Remove the steaks from their packaging at least 30 minutes before cooking; Season with salt and pepper.
  2. Finely grate the cabbage using a sharp knife, mandoline, or use a vegetable peeler to cut into strips.
  3. In a bowl, combine 3 tablespoons of mayonnaise, 1 tablespoon of horseradish cream, a drizzle of lemon juice and a drizzle of honey. Add the cabbage, season and leave to soften for 20 minutes.
  4. Preheat the oven to 200C/180C fan/gas 6. Heat the ciabatta rolls for 10 minutes (check package instructions as times may vary).
  5. Heat a griddle or skillet over high heat (or prepare a hot barbecue). Rub the steaks with 1 tablespoon of olive oil. For medium-rare, cook 2 to 3 minutes per side (time may vary depending on thickness; aim for about 1 minute per 1 cm).
  6. Let the steaks rest for 5 minutes, then slice and pile into the rolls with the dressed red cabbage.

Do you have a good recipe for eating well and reducing your food bills? Email [email protected] If we print it here, we’ll send you a bottle of champagne.

*This cost assumes that you already have basic ingredients. Prices taken from Waitrose and correct at time of going to press.

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