Spicy Asian Cabbage Wedges
Roasting the cabbage brings out its natural sweetness, while a spicy, savory glaze caramelizes on the edges.
Servings: 4 servings
Calories: 244kcal
Ingredients
- ½ medium head of green cabbage cut in wedges
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1 teaspoon five spice
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons cooking oil
- 1/2 cup vegetable broth
- 1 1/2 tablespoon low-sodium soy sauce
- 1 tablespoon sambal oelek
- 1/2 teaspoon black or white pepper
- 1/2 teaspoon five spice
- 1 tablespoon maple syrup
- 2 tablespoons chili oil
- 1/4 cup roasted peanuts chopped
- 2 green onions thinly sliced
Instructions
- Preheat the oven to 400°F.
- In a bowl, mix the coriander, paprika, five spice, soy sauce, and oil.
- Brush the mixture onto both sides of the wedges.
- Heat a cast-iron skillet, or other oven proof pan, over medium heat. Add a thin layer of oil to the pan. When hot, add the cabbage wedges and cook, not moving, for 5 minutes per side, or until well seared.
- Pour the vegetable broth over the top of the cabbage wedges and put the pan in the oven. Bake for 15-20 minutes, or until the cabbage is tender.
- In a bowl, combine the soy sauce, sambal oelek, pepper, five spice, maple syrup, and chili oil. Whisk until smooth.
- When the cabbage is done, transfer it to a serving platter. Pour the sauce evenly over the wedges. Top with the crushed peanuts and green onions.
Nutrition
Calories: 244kcal | Carbohydrates: 16g | Protein: 6g | Fat: 19g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.03g | Sodium: 878mg | Potassium: 412mg | Fiber: 5g | Sugar: 8g | Vitamin A: 511IU | Vitamin C: 44mg | Calcium: 86mg | Iron: 2mg