Roasted Szechuan Cabbage Recipe

Twisted’s Roasted Szechuan Cabbage recipe – think big flavours and little effort. It looks great, we love it, make it. Thanks!

40 minutes cook

Hugh Woodward

Twisted: Unserious food tastes seriously good.

Ingredients

What you'll need:

1 bigcabbage (hispi, January king etc)

50mlneutral oil

2 tbspflaked sea salt

2cloves garlic

3 tbspChinese roasted tahini

2 tbspChinkiang vinegar

2 tbsplight soy sauce

1 tbsphoney

another 50mlneutral oil

1 tsproasted sesame oil

2 tbspscrispy chilli flakes in chilli oil

4spring onions, greens only

1/2 tbsptoasted sesame seeds

Twisted'd Roasted Szechuan Cabbage recipe is unlike any other. Normally, cabbage gets a bad rep. Soggy, smelly, reminiscent of steamy lugubrious school dinners. Maybe British people don't give it the love it deserves, because it's very easy to make cabbage nice. Roast it, chuck some butter on it, yes please matron. Or try this recipe. It's really good!

Method

Preheat the oven to 200°C.

Chop the cabbage into quarters, then quarter these again into eights if it’s a big cabbage.

Place the wedges on a baking tray, drizzle with oil and season liberally with sea salt. Roast until softened and lightly charred, then remove the crispy outer leaves.

Whisk together the crushed garlic, tahini, vinegar, soy sauce, honey and both the oils and crispy chillis. Check the dressing for balance and alter accordingly to your taste

Arrange the cabbage on a serving platter and pour over the dressing, followed by the spring onions and toasted sesame and more crispy chillis if you wish.