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Charred Cabbage with Hot and Sour Dressing

Charred Cabbage with Hot and Sour Dressing

By OcadoLifePublished on 27 February 2023This simple recipe for Charred Cabbage with Hot and Sour Dressing is an explosion of smoky flavour and texture. Created by food writer and cookery teacher Rebecca Woollard, it makes a wonderful umami-rich starter or side dish, or pair with rice for a main meal for two. The charring process counteracts the cabbage’s natural bitterness. It’s an easy technique that works for other brassicas too, including cauliflower, broccoli and kale – just let your veg turn a little darker when roasting, grilling or frying.
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Time and servings

40 minsTotal time
4Servings
10 minsPrep time
30 minsCooking time

Ingredients

  • 1 savoy cabbage, tough outer leaves discarded, quartered through the stalk
  • 4 tbsp of fish sauce (vegan if required)
  • 1 garlic clove, crushed or grated
  • 2 tsp of (approx.) groundnut oil, for brushing
  • 5 cm of piece ginger, grated
  • 2 limes, zested and juiced
  • 50 g of coriander, stalks finely chopped, leaves picked and roughly chopped
  • 2 birdseye chillies, finely sliced
  • 2 tbsp of palm sugar
  • 40 g of unsalted roasted peanuts, roughly chopped
  • 1 drizzle of toasted sesame oil

Method

  • Step 1

    Preheat the oven to 200°C/180°C fan/gas 6. Heat a large heavy-based frying pan or griddle over a high heat until smoking hot.

  • Step 2

    Brush the cabbage wedges with the oil and sear for 5 mins on each side, pressing down until evenly charred. Transfer to a baking tray (or if the pan is ovenproof, just use that) so they’re sitting on their rounded sides; roast for 25 mins, or until tender.

  • Step 3

    Meanwhile, make the dressing by combining the ginger, fish sauce, garlic, chillies, palm sugar, lime zest and juice and chopped coriander stalks in a bowl.

  • Step 4

    Once the cabbage wedges are cooked, transfer to a serving platter and spoon over the dressing, making sure it gets into all the layers. Drizzle over a little sesame oil, then scatter over the peanuts and coriander leaves. This is best served immediately, while the cabbage is still warm. Any leftover dressing will keep chilled for up to 3 days.