Dark Roasted (Oxhaert) Cabbage

Some vegetables like Brussel sprouts, carrots or cauliflower are extremely good dark roasted. Cabbage is one of them. Go try out this recipe, you won’t regret it! 

The sauce that comes with this dish is powerful. So, I like to serve this with simple things that can soak up lots of this flavourful moist like couscous or brown rice. I added some tofu to complete it, but feel free to use eggs, beans or meat.  

The basic steps for this (or any other vegetable) are: Sear the main ingredient, separately bake some aromatics, add a flavourful liquid, put is all together and simmer everything until tender.

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After the first sear

Ready for the oven

Ingredients :

• 1 medium (Oxhaert) Cabbage cut into 4

• Oil that can handle a high smoking point (sunflower oil, peanut oil, …)

• 2-3 cloves of garlic

• 1 knob (+/- 4 cm) of grated ginger

• 3 spring onions

• 1 small red chili (or ½ tablespoon of chili oil)

• 2 tablespoons of soy sauce

• ½ tablespoon of fish sauce

• 1 tablespoon of brown sugar

• Juice of ½ a lime

• 1 teaspoons of coriander seeds (+ fresh coriander to finish)

• Salt & pepper (to taste)

• +/- 6 tablespoons of oat milk (or other)

• (Black) sesame seeds (optional)

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Directions:

1.   Heat 2 tablespoons of sunflower oil in a high-sided skillet with a lid or a Dutch oven (Creuset style) over medium-high heat until shimmering. Add the cabbage wedges cut side down and sprinkle with 1/2 teaspoon salt. Cook until deeply browned (6 to 8 minutes) occasionally pressing the wedges with a spatula to stimulate the browning. Flip the wedges and repeat on the other cut side, seasoning again with 1/2 teaspoon salt. Reduce the heat to medium-low and transfer the cabbage wedges to a plate.

2.    Add some oil to the same skillet along with the ginger, red chili, spring onions, garlic and coriander seeds. Cook, stirring constantly for 2 minutes.

3.     Add a splash of water and scrap up any brown and black bits. Add the soy sauce, fish sauce, brown sugar and oat milk. Add some extra pepper & salt to taste. Simmer for 2-3 min. 

4.    Add the cabbage and cover the pan. Braise in the oven until the cabbage is tender and the sauce has thickened, about 30-40 minutes.

5.    Once the cabbage is tender, garnish with lime juice, some extra spring onions, fresh coriander and (black) sesame seeds.  Serve with steamed rice or couscous and tofu, soft egg or meat.