Roasted cabbage
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
 
A big hit of umami in this roasted cabbage that is hearty enough to be a main course on its own!
Ingredients
  • 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
Instructions
  1. 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.
  2. 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.
  3. Flip each wedge carefully and let crisp up on the other side for another 10 minutes.
  4. 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.
  5. 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!
Recipe by Saffron and Honey at https://saffronandhoney.com/roasted-cabbage-a-revelation/