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.
Roasted cabbage
Author: Saffron & Honey
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
- 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!
Looks yummy! Am going to show this to local chefs-friends in the south of France. They do roast cabbage but not the green one
That’s delicious as well!
Can’t wait to try your version of roasted cabbage with the gochujang, sounds terrific.
Thank you, Karen! It was a hit.