Roasted Cabbage with Cilantro and Sesame

4 Servings

40 minutes

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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.




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.

40 minutes


  • 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


Bernie W.

Anyone try to substitute Napa for Savoy in this recipe?