Enjoy free standard shipping on all orders of $100 or more in the Milk Street Store!

The Complete Milk Street TV Show Cookbook

Complete Milk Street Tv Show Cookbook

NEW SEASON. NEW RECIPES. NEW BOOK. SAVE 40%!

A butter rub and a high-heat roast transform a simple head of cabbage
Milk Street Bowtie Roasted Cabbage with Cilantro and Sesame

Roasted Cabbage with Cilantro and Sesame

40 minutes

Free

Inspired by a wood fire-roasted cabbage dish at Firedoor in Sydney, this dish turns a simple green cabbage into tender, lightly charred side with tons of flavor. Our dish adapts the idea to a standard oven, cutting the cabbage into quarters and roasting it covered for 15 minutes to tenderize the leaves, followed by another 15 minutes uncovered to render them deeply browned and superbly tasty. An Asian-leaning vinaigrette pairs perfectly with the cabbage's natural sweetness and nutty roasted notes.

2 pound head savoy cabbage, tough outer leaves removed, cut into 4 even wedges
4 tablespoons (½ stick) salted butter, cut into 4 pieces and softened
Kosher salt and ground black pepper
1/4 cup unseasoned rice vinegar
2 tablespoons soy sauce
1 tablespoon grapeseed or other neutral oil
2 teaspoons honey
2 teaspoons sweet paprika
1/2 teaspoon cayenne pepper
2 tablespoons sesame seeds, toasted
1 cup lightly packed fresh cilantro, roughly chopped
Ingredients
  • 2

    pound head savoy cabbage, tough outer leaves removed, cut into 4 even wedges

  • 4

    tablespoons (½ stick) salted butter, cut into 4 pieces and softened

  • Kosher salt and ground black pepper

  • ¼

    cup unseasoned rice vinegar

  • 2

    tablespoons soy sauce

  • 1

    tablespoon grapeseed or other neutral oil

  • 2

    teaspoons honey

  • 2

    teaspoons sweet paprika

  • ½

    teaspoon cayenne pepper

  • 2

    tablespoons sesame seeds, toasted

  • 1

    cup lightly packed fresh cilantro, roughly chopped

More

Sides

Down arrow

Roasted Cabbage with Cilantro and Sesame

Get Ready to Cook

4

Servings

40 minutes

Tip

Don't use regular green cabbage; we greatly preferred the texture and appearance of frilly-leaved savoy cabbage. Don't forget to soften the butter. Cold butter is too firm to spread onto the cabbage. And don't be afraid to really work the butter between the layers of leaves.

Ingredients
  • 2

    pound head savoy cabbage, tough outer leaves removed, cut into 4 even wedges

  • 4

    tablespoons (½ stick) salted butter, cut into 4 pieces and softened

  • Kosher salt and ground black pepper

  • ¼

    cup unseasoned rice vinegar

  • 2

    tablespoons soy sauce

  • 1

    tablespoon grapeseed or other neutral oil

  • 2

    teaspoons honey

  • 2

    teaspoons sweet paprika

  • ½

    teaspoon cayenne pepper

  • 2

    tablespoons sesame seeds, toasted

  • 1

    cup lightly packed fresh cilantro, roughly chopped

Step 1 of 3

Prepare cabbage wedges

4
tablespoons (½ stick) salted butter, cut into 4 pieces and softened
2
pound head savoy cabbage, tough outer leaves removed, cut into 4 even wedges
¼
teaspoon kosher salt
¼
teaspoon ground black pepper

Heat the oven to 475°F with a rack in the middle position. Line a rimmed baking sheet with foil. Using your hands and 1 tablespoon of the butter per cabbage wedge, rub the butter on all sides and into the layers of the cabbage.


Sprinkle each wedge with ¼ teaspoon each salt and black pepper. Place the cabbage wedges cut-side down on the prepared baking sheet. Cover tightly with foil and roast until a skewer inserted at the thickest part of the cabbage meets a little resistance, about 15 minutes.

Step 2 of 3

Roast cabbage

Uncover the baking sheet and continue to roast until deeply browned on all sides, another 15 minutes, flipping the wedges with wide metal spatula about halfway through.

Step 3 of 3

Create sauce and serve

¼
cup unseasoned rice vinegar
2
tablespoons soy sauce
1
tablespoon grapeseed or other neutral oil
2
teaspoons honey
2
teaspoons sweet paprika
½
teaspoon cayenne pepper
1
teaspoon kosher salt
½
teaspoon ground black pepper
2
tablespoons sesame seeds, toasted
1
cup lightly packed fresh cilantro, roughly chopped

Meanwhile, in a small bowl, whisk together the vinegar, soy sauce, oil, honey, paprika, cayenne, 1 teaspoon salt and ½ teaspoon black pepper. Set aside. Transfer the cabbage to a cutting board, then trim off and discard the core from each wedge.


Place the cabbage on a platter and drizzle each wedge with 1 tablespoon of the sauce. Sprinkle with the sesame seeds and cilantro, then serve with the remaining sauce on the side.

Milk Street Bowtie Logo

Done!

Did you enjoy this recipe?

Want more?

See More Sides