Napa Cabbage Steak - cabbage

Method

• Slice off bottom inch of cabbage at stem end.
• Remove one layer of leaves and discard.
• Carefully remove remaining leaves until you get to smaller central ones.
• Reserve smaller leaves for another use.
• You should have about 12 large leaves.
• Place one leaf on work surface.
• Top with another leaf facing the opposite direction, that is, with cut end at leafy end.
• Dust with pinch of sea salt.
• Continue stacking leaves, alternating their direction, and dusting every second leaf with salt.
• Place stack four inches from end of a 16-inch sheet of foil.
• Lift end of foil over stack of leaves and tightly roll, wrapping the foil as you go.
• Be careful that foil is wrapped around only the outside of cabbage roll.
• Tightly tie roll with butcher's cord at 1 1/2- to 2-inch intervals.
• You should be able to make 6 ties.
• Use large knife to slice about 1/2 inch from ends of roll, so cut sides are smooth.
• Then slice roll in sections between cord.
• You should have 6 thick rounds of cabbage, each wrapped in foil and tied.
• Preheat oven to 250 degrees.
• Heat 1 tablespoon olive oil in skillet large enough to hold rolls, a cut side down, in single layer.
• Cook rolls over medium-low heat until lightly browned on bottom and steam rises from center, 5 to 8 minutes.
• Turn rolls and cook on other side until lightly browned.
• Remove rolls to baking dish and place in oven.
• While cabbage is cooking, mix yuzu juice, soy sauce and grapeseed oil together and set aside.
• Place remaining olive oil in skillet.
• Add mushrooms and saute over medium-high heat until softened and lightly browned.
• Remove from heat.
• If not serving dish immediately, place mushrooms in small baking dish in oven to keep warm.
• To serve, remove cabbage from oven and, keeping rolls standing on a cut side, transfer to serving dish or put each on a salad plate.
• Snip cords and carefully remove foil.
• Cabbage rolls should hold together neatly.
• Sprinkle cabbage rolls with bonito flakes.
• Toss mushrooms with yuzu mixture, place a few mushroom pieces on top of each cabbage roll and serve.