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Charred Savoy Cabbage with Ginger-Soy Glaze

Deeply charred savoy cabbage wedges, roasted until tender, and drenched in a sticky, savory ginger-soy reduction. A stunning vegan main or side.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 wedges
Course: Main Course, Side Dish
Cuisine: Asian-inspired, Vegan, Vegetarian
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Cabbage Base
  • 1 medium head Savoy Cabbage about 2 lbs
  • 1 tbsp Extra Virgin Olive Oil
  • to taste Sea Salt
  • to taste Freshly Ground Black Pepper
Sticky Ginger-Soy Glaze
  • 0.25 cup Soy Sauce or tamari
  • 2 tbsp Rice Vinegar or lime juice
  • 1 tbsp Honey or maple syrup
  • 1 tsp Sesame Oil
  • 1 tsp fresh Ginger finely grated
  • 1 clove Garlic minced
Optional Garnishes
  • to garnish Toasted Sesame Seeds black and white mixed
  • to garnish Green Onions finely sliced
  • to garnish Fresh Red Chili sliced

Equipment

  • Heavy-bottomed skillet (cast-iron preferred)
  • Baking sheet
  • Small saucepan
  • Chef's knife
  • Graters

Method
 

  1. Preheat oven to 400°F (200°C).
  2. Remove damaged outer leaves from cabbage. Cut the cabbage in half, then quarter it, ensuring a portion of the core remains attached to each wedge to keep the leaves intact.
  3. Gently rinse the cabbage wedges and pat them completely dry. Season with olive oil, salt, and pepper, focusing on the cut faces.
  4. Heat a heavy skillet (cast-iron is ideal) over high heat. Sear the cabbage wedges cut-side down in the dry, hot pan for 3-5 minutes per cut side until a deep, dark char develops. Work in batches to avoid crowding.
  5. Transfer the charred wedges to a baking sheet (or leave in cast iron if massive). Roast in the oven for 15-20 minutes, until the cabbage is tender throughout.
  6. While cabbage roasts, make the glaze: combine soy sauce, rice vinegar, honey, sesame oil, ginger, and garlic in a small saucepan. Simmer for 5-7 minutes until the sauce reduces, concentrates, and thickens into a glossy glaze.
  7. Once cabbage is cooked, remove from oven. Immediately pour the hot glaze directly over the wedges in the hot pan. Residual heat will thicken the glaze as it clings.
  8. Plate the wedges and garnish immediately with black and white sesame seeds, green onions, and fresh chili if desired. Serve immediately.

Notes

Ensuring the core remains attached is vital to keep the wedge together. For maximum char, press down on the cabbage during searing. Pat the cabbage dry to ensure searing over steaming.