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Roasted cabbage

AuthorSaffron & Honey
A big hit of umami in this roasted cabbage that is hearty enough to be a main course on its own!
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Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes

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!