Roasted Cabbage Wedges
A deliciously easy side dish that's packed with flavour. Serve with steamed rice, noodles, beans or mashed potato - yum.
Substitute:
- No savoy cabbage? Use any cabbage you have to hand, like green cabbage, red cabbage, hispi cabbage or napa cabbage.
- No honey? Use maple syrup or agave syrup instead (this also works as a vegan substitute).
- No red onion? Use shallot instead.
- No chives? Use fresh parsley or fresh coriander.
Prep time: 10 minutes
Cook time: 45 minutes
Total time: 55 minutes
Servings: 2
Ingredients:
1 savoy cabbage (cut into 4 wedges)
2 tbsp olive oil
1 red onion (sliced)
1 tsp fresh ginger (grated)
1 garlic clove (grated)
salt (to taste)
1 tbsp chives (chopped)
For the sauce:
1 tbsp gochujang sauce
1 tbsp sesame oil
1 tbsp soy sauce
1 tbsp honey
100 ml vegetable stock
Recipe:
Preheat the oven to 200C/180C fan/gas mark 6.
Place a large oven-proof pan over a medium heat and drizzle with olive oil. Add your cabbage wedges, placing each one in the pan sliced-side-down. Season with a generous pinch of salt and fry for 5 minutes on each side, or until golden brown. Remove from the pan and set aside.
In the same pan, drizzle some more olive oil. Then add the red onion, garlic, ginger and a splash of water. Cook over a low heat for 5 minutes, until soft and fragrant.
Meanwhile, make the sauce - add the gochujang, soy sauce, sesame oil and honey to a bowl. Stir to combine.
Add the charred cabbage to the pan, then spoon the gochujang sauce and stock over and around the wedges.
Place in the oven, uncovered, for 30 minutes (or until golden and bubbling).
Once the cabbage wedges are al dente, remove from the oven. Top with chives and serve with rice, noodles, beans, or mashed potato. Enjoy!
How to store
Store in an airtight container in the fridge for up to 3 days, or in the freezer for up to 2 months.
