This roasted cabbage with an Asian inspired zingy peanut vinaigrette is perfect for when you need something light or just something beyond your standard sauteed cabbage. Over the years my affinity for cabbage has grown, and it wasn’t until I tried Kim-chi that I ever actually gave it a chance in any other form. And now I love it; it’s inexpensive and versatile and cooked properly has great flavor. I’m a bigger fan of red cabbage than Napa, but for this recipe Napa cabbage works best. It’s super, super simple to throw together too. And this zingy peanut vinaigrette might be one of my favorite flavors to date. Use the leftover vinaigrette with some chicken for a delicious stir-fry! Or better, add some stir fry chicken on top and make this a whole dang meal!
1 medium Napa cabbage, cored and cut into ½-1 inch wedges
Extra Virgin Olive Oil
Kosher Salt and Pepper, for seasoning
½ red onion, finely diced
1 carrot, for grating
Flaky Sea Salt
Red pepper flakes
3 tbsp peanut butter, creamy
3 tbsp rice vinegar
2 tsp lime juice
½ tsp sesame oil
2 tsp fish sauce
1 tsp dried ginger
1 tbsp tamari, coconut aminos, or soy sauce
4 cloves garlic, minced
1 tbsp hot water
2 tbs olive oil
Salt and Pepper, to taste
- Preheat the oven to 475 degrees. Remove the darker outer leaves from the cabbage and remove the core with a sharp Chef’s knife. Then, slice your cabbage into ½-1-inch slices and lay flat on a rimmed baking sheet. Drizzle generously with olive oil, salt, and pepper.
- Then, roast the cabbage for 20-25 minutes. If the cabbage isn’t sufficiently charred, place it under the broil for 3-4 minutes. Remove from oven.
- Next, finely dice the red onion and garlic. Set garlic aside for dressing.
- Then, using a zester or cheese grater, take the carrot and grate for serving. You may not use all of it, but grate however much you need of it.
- As you plate the cabbage, sprinkle with the carrot, sesame seeds, and onion. Top with peanuts, red chili flakes, more sesame seeds, onion, and flaky sea salt.
- For the dressing, whisk all ingredients together until smooth in bowl and serve alongside the constructed salad.
Quick Note: Save your leftover carrot and roasted cabbage wedges. They can be used to make a quick Kim-chi or in a stir fry later in the week. Waste not!