Braised Red Cabbage and Seared Asian-Crusted Tuna Steaks

We made Braised Red Cabbage two nights ago after seeing an old 2001 Alton Brown (Good Eats) show on cabbage. Did you know that over 50% of all vegetables sold in the US are technically cabbage? That includes cabbage, bok choy, even broccoli and cauliflower are really derivations of cabbage. Interesting - to food geeks like us!

The braised cabbage was easy - saute a peeled, chopped granny smith apple in some can-oil, add a cup or two of apple juice, salt, and caraway seed (actually a dried fruit - caraway is known to have medicinal purposes and hold special powers!). Then add a sliced-up-into-strips red cabbage, stir it up, and bring back to a boil. Then cover and lower heat and let that thing go for 20-25 mins.

Along with that, we saw some very nice looking tuna steaks for $6.99/lb. at S&S. Although previously frozen, the steaks looked great and we USED to pay up to $15/lb. for this quality, although not PF. Took them home (two 8oz steaks), rinsed them off and they looked and smelled great (as in, no smell at all). Combined a simple rub that included salt and pepper and added Chinese 5 Spice and cumin for an asian flair.

Did the tuna in the cast iron pan on medium-high heat just as the cabbage finished, perfect.

The cabbage was great, added lemon and butter at the end to fill out the flavor. I'd say it needed even MORE acidity in it, but even as leftovers the next night (with Braised Chicken pieces) it still held up. Tuna, although slightly over-cooked, was absolutly delicious and these two items went great together.

Scores:
* Braised Cabbage - 7 out of 10. Def make again, more acid!
* Seared Asian Tuna - 8 out of 10. No question make again if the price is right - take out of pan sooner for a perfect 10!!!