I love cruciferous vegetables – broccoli, cauliflower…and CABBAGE! They are inexpensive to buy, last a while in the fridge and even more, they absorb the flavors you impart with it. With this recipe, cabbage is queen! Sliced thinly while still connected to the core, glazed with a mix of coconut oil, tons of fresh ginger and garlic, Sriracha and black pepper, then roasted in a hot oven until the edges become crispy and the center super tender. I serve this as a side dish for casual suppers, but usually have to make a double batch because it is gobbled up fast. If you prefer broccoli or cauliflower, roast those the same way as the cabbage.
- ⅓ cup Sriracha, I like Rooster brand
- ⅓ cup coconut oil, melted but not hot
- 5-6 cloves of garlic, finely chopped
- 1½ tablespoons grated ginger
- 1 medium size head of cabbage (about 2 lbs.), washed and sliced thinly with the core attached
- ½ teaspoon Kosher salt
- ¾ teaspoon freshly cracked black pepper
- Juice of 1 lime
Preheat the oven to 425°F.
In a small bowl, whisk the Sriracha, coconut oil, garlic and ginger.
Place the cabbage on two rimmed baking sheets, making sure the cabbage pieces are not touching each other. Sprinkle with the Kosher salt and black pepper.
Using a sturdy pastry brush, slather the glaze on the cabbage.
Place in the oven and roast 30-35 minutes until the edges are charred on the edges but not burned. Using tongs, flip the cabbage over halfway through, glaze with any remaining sauce.
Remove from the oven and let cool on the baking sheets for 5 minutes. Squeeze the lime juice on top. Season with more salt and pepper if desired.