Roasted cabbage recipe by Monique Fiso
Roasted cabbage gets an umami upgrade with bold flavors and caramelized edges. A hearty, versatile dish perfect for sides or plant-based meals.
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Cooking tools:
- Juicer
- Grill
- Cheesecloth
- Fine-mesh sieve
- Mason jar
- Skewer
- Oven
- Stove
- Baking sheet
- Parchment paper
- Saucepan
- Chef's knife
- Cutting board
- Spoon
- Pitcher
- Serving platter
- Can
Ingredients
- 1 white cabbage (about 2kg) XO sauce (see note) to serve
- Rocket and finely chopped chives, to serve
- Toasted breadcrumbs (optional), to serve
- Pickled red cabbage
- 250 ml (1 cup) white wine vinegar
- 60 gm caster sugar
- 5 red cabbage leaves, cut into small rounds with a cutter
- Cabbage sauce
- 500 gm white cabbage (about ¼ cabbage)
- 220 ml brown chicken stock (or to taste)
- 25 gm butter
- 25 gm plain flour
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