serves
4
prep
10 minutes
cook
1:45 hour
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
1:45
hour
difficulty
Easy
level
Stream free On Demand
Vego Isn't a Flavour
Watch The Full Episode Here
G
Watch The Full Episode Here
G
Ingredients
- ½ medium white cabbage
- 3 tbsp extra virgin olive oil
- salt flakes and ground black pepper, to taste
- 3 tbsp tahini
- 3 spring onions, finely sliced
- handful coriander leaves
- steamed rice, to serve
Dressing
- 2 tbsp white miso
- 60 ml (¼ cup) rice vinegar
- 60 ml (¼ cup) sesame oil
- 2 tbsp soy sauce
- 5 cm piece ginger, peeled and finely grated
Instructions
- Preheat the oven to 210˚C.
- Place a large frying pan over medium high heat. Brush half the olive oil over the cut side of the cabbage and season with salt and pepper. Add the remaining olive oil to the pan and cook the cabbage, cut-side down until it is beginning to caramelise. Wrap some foil over the cabbage in the pan and transfer to the oven. Roast for 45 minutes, then reduce the heat to 180˚C and roast for another hour or until the cabbage is soft and caramelised.
- Meanwhile, for the dressing, place all the ingredients in a bowl and stir to combine.
- Make cross cuts, 3 in each direction, into the flat side of cabbage, but not all the way through. Spoon over the dressing, drizzle with the tahini and top with the spring onions and coriander. Serve with steamed rice.
Photography by Adam Liaw.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Vego Isn't a Flavour
