Roasted Pointed Cabbage with Kimchi Vinaigrette
35 Min
Total Time
25 Min
Cooking Time
15 Min
Preperation Time
Ingredients
| 2 | small pointed cabbages |
| 2 | tbsp oil |
| Salt | |
| Pepper | |
| 150 g | Kimchi |
| 2 - 3 tbsp | Kimchi juice |
| 2 tbsp | neutral vinegar (e.g. rice or apple cider vinegar) |
| 2–3 tbsp | neutral oil |
| 1 tsp | sugar |
| 2 | spring onions |
Instructions
Step 1 of 6:
Quarter the savoy cabbage. Do not remove the core so the pieces hold together.
Step 2 of 6:
Heat oil in a large pan. Sear the savoy cabbage quarters vigorously on all sides until well browned. Season with salt and pepper.
Step 3 of 6:
Place the savoy cabbage in an ovenproof dish. Cook in the oven at 180°C for approx. 15–20 minutes until tender.
Step 4 of 6:
Finely chop the kimchi. Mix with kimchi juice, vinegar, oil, and sugar in a bowl.
Step 5 of 6:
Slice the spring onions into fine rings.
Step 6 of 6:
Place the savoy cabbage on plates. Drizzle with kimchi vinaigrette. Sprinkle with spring onions.
