Cabbage Steak with Pecan Glaze

Zutaten

I love the taste of long-cooked cabbage in oil. Basically, browning cabbage to get the Maillard reaction-induced caramelization. The sweet umami taste of it just bombs within a first bite. Gochujang and maple syrup add perfect aromas and spiciness. And deglaze pecans with leftover liquid in a pan. All cooked in low heat, and worth spending more than half an hour in front of a stove.

All you need is

Gochujang 1 tablespoon

Soy sauce 1 tablespoon

Maple syrup 3 tablespoons

Olive oil 1 tablespoon

Water 3 tablespoons

White Cabbage

Pecans

Lots of olive oil to fry