Is cabbage under appreciated? Not quite, in my opinion. It is a staple in so many cuisines and kitchens, but we don’t tend to think about it as “fancy food.”
But I have found that in many a restaurant review, critics and diners alike marvel at a roasted cabbage dish. The simplicity! The umami flavor! Cabbage takes to roasting incredibly well. Roasting brings out its natural sweetness, plus you can’t really char it too much – that smoky flavor is so great.
I would not call this a minimalist dish either – their is a LOT going on here. Tip: Make sure to cut the cabbage into 8 wedges, trying to keep a bit of the core intact. That will make for easier flipping and a nicer looking finished dish.
- 1 head green cabbage
- 4 tablespoons canola oil
- 1 teaspoon salt
- 0.5 teaspoon pepper
- 1 lemon, halved
- For sauce:
- 2 tablespoons gochujang (Korean chili paste)
- 1 tablespoon rice vinegar
- 3 teaspoons water
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 1 tablespoon toasted sesame seeds
- 3 tablespoons sliced green onions
- Preheat oven to 500F. Cut the cabbage into 8 wedges, leaving core intact. Rub oil and half of the salt on both sides of each piece. Layer the wedges, flat side down, on a large baking sheet. Sprinkle with pepper and remaining salt.
- Cover the baking sheet with foil and roast for 20-25 minutes. Carefully uncover and continue to cook for 10-15 more minutes until you start to see nice browning.
- Flip each wedge carefully and let crisp up on the other side for another 10 minutes.
- While the cabbage is finishing roasting, make the sauce by combining gochujang, rice vinegar, water, sesame oil, and sugar in a small bowl. I like to use a small battery-operated matcha or milk whisk for this part so that the sauce or dress comes together seamlessly.
- When the cabbage is ready, pour half the sauce on a serving platter. Transfer cabbage to platter and top with remaining sauce, sesame seeds, and green onions. Squeeze the roasted lemon on top. Enjoy!