Roasted Gochujang Cabbage
Published Nov. 1, 2024
- Total Time
- 1 hour
- Prep Time
- 5 minutes
- Cook Time
- 55 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¼cup grapeseed or vegetable oil
- 2tablespoons gochujang
- 2teaspoons sugar
- 2garlic cloves, finely grated
- 1medium green cabbage (2½ to 3 pounds)
- Salt
- ¼cup roasted, salted peanuts, coarsely chopped
- 2scallions, thinly sliced
Nutritional analysis per serving (4 servings)
269 calories; 19 grams fat; 2 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 4 grams polyunsaturated fat; 22 grams carbohydrates; 8 grams dietary fiber; 11 grams sugars; 7 grams protein; 823 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the sheet pan in the oven, then heat the oven to 450 degrees. In a large bowl, stir together the oil, gochujang, sugar and garlic; it’s OK if the mixture isn’t completely blended.
- Step 2
Quarter the cabbage through the core and cut out the core. Slice each wedge crosswise into 1½-inch-thick strips. Add to the bowl, separating the leaves as you go. Sprinkle generously with salt, then toss and squeeze with your hands until evenly coated and slightly wilted. Remove the heated sheet pan from the oven, carefully line it with parchment paper, then spread the cabbage onto the pan in an even layer. (It will be crowded.) Roast without stirring until tender and charred on top, 40 to 50 minutes. Top with the peanuts and scallions.
Private Notes
Comments
@Mary. This is a different recipe altogether.
Only needs 25-30 minutes to get a good char. 40 minutes almost started a fire in my oven.
I added grated ginger and a few T boiling water to sauce to thin. Added a block of extra firm tofu, cubed and tossed with 1.5 T of soy sauce and 2T corn starch, then mixed in w cabbage after tossing the cabbage in the sauce. Roasted at 400 for 25 mins. Tossed w peanuts, scallions, and cilantro. A keeper!
One of the best and easiest sides I’ve ever made. I was looking for something to bring a little spice and excitement to all the traditional carbs on the table. My oven was taken with things needing a lower temp, but the air fryer worked like a charm. AND I could prep the whole recipe a day ahead. Very definitely making again.
I made this tonight and used red cabbage because that is what I had. I cooked it at 450 for 40 minutes and I wish I had taken it out at 30 minutes because the cabbage around the edges were burned to a crisp. Our oven does not run hot so I will try green cabbage next time. I also skipped the sugar.
I made a quick gochujang sauce for some noodles and served both together - delicious!