I’ve always loved St. Patrick’s Day. Although, I am only about 1% Irish, it truly is a day when everyone is encouraged to be a little bit Irish. The more the merrier! And who wouldn’t want to celebrate this fun holiday?! Especially when you can celebrate with these Cabbage Steaks with Whiskey Mushroom Sauce!
To be honest, our celebrating these last few years has pretty much involved the liquid variety because most traditional Irish dishes involve meat. This St. Patrick’s Day we wanted to change that and make a meal that everyone could enjoy. However, we still wanted to include a little Irish flavor too… these Cabbage Steaks with Whiskey Mushroom Sauce deliver traditional Irish food and drink!
It is this time of year the supermarkets are over flowing with fresh cabbage. The best part is that all of this cabbage is really affordable. Now I know what you are thinking, cabbage isn’t the most popular vegetable, but we hope this recipe will change your mind.
The complexity of the mushroom sauce pairs perfectly with the soft roasted cabbage steaks. The alcohol from the whiskey evaporates but the flavor is infused into the creamy, earthy sauce. We highly recommend this festive dish. And we won’t tell if you drink a little of the whisky while you are cooking.
- 1 Large Head of Cabbage (Sliced into 1 inch Thick Steaks)
- 1 Cup Assorted Fresh Mushrooms (Sliced)
- 4 Tbsp Bourbon Whiskey
- 2 Tbsp Vegan Butter
- 1 Shallot (Minced)
- 3 Garlic Cloves (Minced)
- ½ Cup Almond Milk
- 2 tsp Miso Paste
- 1 tsp Dried Thyme
- ¼ tsp Black Pepper
- Toasted Pine Nuts (Garnish)(Optional)
- Parsley (Garnish)(Optional)
- Wash and prepare all fresh produce. Preheat the Oven to 400 Degrees.
- Spread a thin layer of oil on multiple sheet pans. Arrange the cabbage steaks on the sheet pans and brush with oil. Season with salt and pepper. Place them in the oven for 30 minutes. Flip the cabbage steaks half way through.
- While the cabbage is cooking, start making the sauce. In a large skillet, working in batches if needed cook the mushrooms over medium heat, until they are soft and have released their moisture. About 4-5 minutes. Remove the mushrooms from the skillet and set aside.
- At this time toast the pine nuts in the dry skillet, if you are using them.
- Next, using the same skillet you used for the mushrooms, sauté the garlic and shallots with a small amount of oil over medium heat. Allow them to cook stirring occasionally for about 3 minutes.
- Add the butter, miso and spices to the pan. Stir frequently to prevent burning and to incorporate the miso paste. Cook for 1 minute.
- Add the whiskey and almond milk to the pan and stir until well combined.
- At this time add the cooked mushrooms to the sauce and remove from the heat. Stir the mushrooms into the sauce.
- Place a cabbage steak on a plate and generously spoon the mushroom and sauce mixture over the cabbage. Garnish with the toasted pine nuts and parsley if using.
- Enjoy.
