Red cabbage is sturdy. It can stand up to a hard sear and carry a plethora of sauces. Here we’ve chosen a creamy, tangy tahini paired with a scallion oil for a savory, spicy jolt. This dish makes a great light lunch or a fitting companion for seared tofu, fried eggs, or roasted chicken.
Serves 2 as a side
METHOD
Preheat the oven to 375°F with the fan on.
Roast the cabbage. Cut the cabbage into one-inch wedges. Heat a wide skillet over medium-high heat. Add a thin layer of neutral oil, followed by the cabbage and a sprinkle of salt. Cook undisturbed for 5 minutes - you want a good sear. Flip and cook for another 5 minutes. Transfer the pan to the oven and roast for 15-20 minutes until the cabbage is easily pierced with a table knife.
Make the lemon tahini. Whisk together the ingredients until smooth. The mixture will be thick, so add water, a tablespoon at a time, until the sauce is creamy and easy to drizzle. Taste for seasoning and adjust.
Make the spicy scallion oil. Add the scallions, ginger, garlic, serranos, and oil to a small saucepan. Bring to a simmer and cook for 5 minutes, stirring regularly. Remove from the heat and add the peppercorn, salt, sesame seeds, and gochugaru. Allow to cool. Can be stored in the refrigerator for up to a few weeks.
Plate. Arrange the roasted cabbage wedges on a plate. Drizzle with the tahini sauce and scallion oil. Sprinkle with flakey salt.
INGREDIENTS
For the cabbage
½ a small red cabbage (about 1 ½ pounds)
For the lemon tahini
¼ cup tahini
1 lemon, zest and juice
1 teaspoon maple syrup
½ teaspoon salt
For the spicy scallion oil
1 bunch scallions, thinly sliced
¼ cup ginger, minced
6 garlic cloves, minced
2 serrano chilis, thinly sliced
¾ cup neutral oil
1 teaspoon Szechuan peppercorns, ground
¼ teaspoon salt
¼ teaspoon MSG
¼ cup toasted sesame seeds
1 tablespoon gochugaru (or other mild red chili flake)
FURTHER READING
