New York Sirloin Steak, Sweet Potato Puree & Braised Purple Cabbage
Ingredients
Included in box
- red cabbage – 1, shaved
- raisins – small handful
- apple cider – 2 splashes
- onion – 1/2, chopped
- garlic – 2-3 cloves, chopped
- ginger – chopped
- NY sirloin steak – 1 lb
- onions – 2
- thyme – 1 tbsp
- rosemary – 1 tbsp
- sweet potatoes – 3
- brown sugar – 2 T
Not included in box
- cinnamon – 1 tsp
- cloves – pinch
- butter – 1/2 tbsp
- cream or milk – 1/2 cup
- salt
- black pepper
Instructions
- First off, carefully shave the cabbage (watch your fingers!) as thinly as possible. Place shaved cabbage in a pot with raisins, apple cider, brown sugar, water, onions, ginger, garlic, cinnamon, clove. There is no specific measurement on any of these ingredients. I always just add the amount that feels right at the time.
- Bring it all to a boil, then turn it down to a simmer. Simmer low with the lid on until most of the liquid is gone and you are left with a sauce like consistency. 1.5-2 hours is your normal cook time.
- Next, poke a few tiny holes in the sweet potatoes (to let the steam out) and roast whole in the oven. After about an hour and a half at 375’F, they should be squishy soft and delicious.
- Let them cool off a bit so you can handle them and then cut in half and scoop out the inside and put in a pan. Mix some fresh cream and butter with the potatoes and you have love.
- For the Sirloin Steak, season with salt and pepper, and sauté in a pan on medium/high heat, with olive oil, then add garlic, rosemary or thyme, and butter, turn down to a medium heat, and finish cooking the steak to desired temperature.