Roasted Caraflex Cabbage with Honey Gochujang Sauce
This comforting dish transforms cabbage into a melt in your mouth meal, drawing inspiration from baechu kimchi, or fermented napa cabbage. By roasting organic cabbage in gochujang paste and sesame oil, you create the epitome of sweet, spicy, and umami flavors.
Serves: 4
Ingredients:
1 medium local roots caraflex cabbage
3 tablespoons of sesame oil
3 tablespoons of olive oil
½ tablespoon of honey
1 tablespoon and 1 teaspoon of gochujang
1 teaspoon of soy sauce
1 tablespoon of rice wine vinegar
Recommended Garnishes:
Black sesame seeds
Gochugaru flakes
Scallions
Instructions
- Preheat oven to 400 degrees
- Rinse cabbage and cut into quarters. Half these to create 8 equal sized wedges. Arrange on a large metal sheet pan.
- Whisk all remaining ingredients to create a homogenous sauce.
- Pour sauce over cabbage to coat.
- Cook for 15 minutes then flip cabbage and turn heat up to 450 degrees.
- Cook for an additional 15 minutes, occasionally checking to avoid burning the sugars in the sauce. If the mixtures starts to burn, cover cabbage with tinfoil and rotate the pan.
- Spoon remaining sauce from the pan onto the cabbage and garnish with black sesame seeds, gochugaru flakes, and scallions.
This recipe was created by Local Roots Recipe Developer Molly Alexander @veganish.molly.
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