Roasted Red Cabbage with Spicy Hoisin Honey Glaze
This is truly a quick pantry and fridge staple recipe (a head of cabbage can last a while in the fridge!) but the results bright and umami-packed flavors. Wedges are brushed in a potent mix of Asian flavors that bring both heat, sweet and sour to the cabbage. Roasting on high heat caramelizes the marinade and renders the cabbage tender— dare I say meaty?— and charred on the edges.
Serves 6-8
INGREDIENTS
1 head red cabbage
2 tbsp hoisin
1 tbsp fish sauce
2 tsp honey
2 tsp sriracha
Cilantro, for garnish
Chili Crisp, for serving
METHOD
Preheat oven to 450F.
In a small bowl, mix together hoisin, fish sauce, honey and sriracha.
Cut cabbage into 8 wedges (cutting thru stem to keep them intact) and arrange on a parchment lined sheet pan and brush each wedge liberally with hoisin mixture. Roast for 40-45 minutes or until cabbage is tender and slightly charred.
Arrange wedges on a platter and drizzle chili crisp atop, with more in a bowl for serving. Finish with cilantro and serve immediately.
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Red Boat Fish Sauce
Silbread Silicone Crisping Half Sheet Pan Liner
Blue Pheasant Dawson Serving Platter