Ingredients
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1 head red Cabbage
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1 Tbsp plus 1 tsp Olive Oil
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¼ cup [60 ml] Soy Sauce
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2 Tbsp fresh Lime Juice
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1 Tbsp Brown Sugar
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1 tsp Garlic Powder
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1 tsp ground Ginger
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Salt
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Freshly ground Black Pepper
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One 12-oz [340-g] jar roasted Red Pepper
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½ cup [120 ml] Coconut Milk
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½ cup [70 g] honey-roasted Peanuts
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1 cup [10 g] fresh Cilantro
Directions
Steps
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1
Done
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Preheat the oven to 450°F [230°C]. Line a large baking sheet with aluminum foil. (There will be deep, dark caramelization as the marinade and juices cook, and the foil will save your pan.) |
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2
Done
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Cut the cabbage into eight wedges. (Don’t remove the core; just slice right through it.) Rub the cut sides of each wedge with some of the olive oil, and arrange them, with a cut-side down, in a single layer on the baking sheet. Roast for 5 minutes. |
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3
Done
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Meanwhile, in a small bowl, combine the soy sauce, lime juice, brown sugar, garlic powder, and ginger. Mix well. After their initial 5 minutes in the oven, remove the cabbage and generously brush the soy sauce mixture over the cut sides of each wedge with a pastry brush, or use your fingers to apply. |
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4
Done
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Roast the cabbage wedges until their edges and bottoms are nicely browned, about 10 minutes. Turn each wedge carefully, other cut-side down now, and roast for another 5 minutes, until the cabbage is well browned and tender throughout. |
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5
Done
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Meanwhile, combine the roasted red peppers and coconut milk in a blender or food processor and blend until smooth and creamy. Transfer the sauce to a small saucepan set over medium-low heat, season with a pinch of salt, and bring to a simmer. Cook the sauce until it has thickened and reduced a bit, about 10 minutes. |
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6
Done
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To serve, transfer the cabbage wedges to a platter or individual plates and pour the coconut and red pepper sauce over the tops. Finish with a sprinkling of chopped peanuts, some chopped cilantro, and extra sauce on the side for dipping or drizzling. |
