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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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.