Roasted Cabbage with Ginger-Sriracha Glaze

**By Chadwick Boyd**
PHOTO BY Christina Peters

One Of The Simplest, Most Addictive Side Dishes You’ll Ever Make!

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 when cooking.

With this recipe, cabbage (and cauliflower) is queen! Sliced thinly while still connected to the core, then glazed with a mix of coconut oil, tons of fresh ginger and garlic, a healthy punch of Sriracha and black pepper, it’s roasted in a hot oven until the edges become crispy and the center super tender. Very few ingredients, quick prep, and let the oven do its thing.

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.

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Chadwick’s Checklist

What you need to know before you cook.

When cutting the cabbage pieces, make sure they are still connected to the core. This holds them together for individual portions.
It's easiest to melt the coconut oil in the microwave. Just melt it, though, rather than getting it hot.
If roasting cauliflower also, break them into bite-sized pieces. The finished cauliflower becomes like popcorn shrimp - poppable and goes really fast...make a double batch!

Serves: 4-6 Prep Time: 10-15 minutes Cooking Time: 30-35 minutes

Ingredients

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 pounds), washed and sliced into wedges or pieces (as pictured above) with the core attached
½ teaspoon Kosher salt
¾ teaspoon freshly cracked black pepper
Juice of 1 lime

Directions

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 pastry brush, slather the glaze on the cabbage.
Place in the oven and roast 30-35 minutes, flipping the cabbage with tongs halfway through and glazing with any remaining sauce. until the edges are charred on the edges, but not burned.
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.
Serve.