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Gochujang roasted cabbage with crunchy breadcrumb topping brings together two underrated ingredients and unlikely partners: gochujang paste and cabbage. This easy vegetable side dish is a hint of smoke and chili spice blended with butter and drenching sweet and tender oven-roasted cabbage quarters. Serve with rich red meat main dishes or vegetarian-friendly mushrooms or legume stews.

You’ve invested in a jar of gochujang, don’t let it linger in the fridge along with all the other forgotten condiments! Commit to these gochujang short ribs for slow-cooked, fall-off-the-bone beef ribs Asian-style.

Close up shot of roasted cabbage on a plate, quartered and topped with breadcrumbs

Roasted cabbage wedges

Inexpensive and nutrient-rich cabbage is often unfairly overlooked. This versatile vegetable can be incorporated into many a meal, be it the main event, like these authentic cabbage rolls, or supporting side like these Asian-inspired cabbage wedges.

Now, I wouldn’t choose a side of bland, boiled cabbage, but a roasted cabbage is a whole other story. The roasting process tenderises the heart of the cabbage, making the inner leaves soft, and gently singes the outer ones to give off a nutty taste and crispy texture.

A sweetheart (aka pointed or hispi) is the best for roasting, in my opinion. It’s size and shape make the most perfect, portioned wedges and the flavour is smooth and buttery. As well as this gochujang recipe, it is mouthwatering with a miso butter glaze.

Equally sweet, but with a touch of earth and pepper, a savoy cabbage makes for a good substitute. These emerald green globes with ruffled leaves are much larger than a sweetheart and will need to be cut into round steaks rather than wedges.

Top down shot of gochujang cabbage wedges on a plate

Recipe Tips and Notes

I recommend using a small cabbage. I love a sweetheart variety for any cabbage wedge recipe. Not only are they sweet tasting, they’re dainty and quarter into the perfect individual serving.
The oven time will vary depending on how loose or tight the leaves are lying. A more densely packed cabbage might take up to 35 minutes roasting time.
If you can’t source a sweetheart, a round savoy will do. In this case, slice the cabbage into circular steaks rather than wedges. Make sure they are slim enough to cook through.
The outer leaves will catch a little and char, this is a good thing! The crispiness is pleasant and there will be a subtle caramel note.
Although breadcrumbs are not essential to the recipe, I can’t resist the toasted, buttery crunch.

Gochujang roasted cabbage on a plate next to a bowl of breadcrumbs

Serving suggestions

It may be an Asian cabbage recipe, but that shouldn’t restrict you from serving these umami cabbage wedges whenever you fancy them. The gochujang flavour profile lends itself well to red meat, complimenting equally a fancy filet mignon or a humble classic meatloaf.

Thanks to its fermented bean base, it’s also plant-based diet friendly. It goes especially well with mushroom, like this rich vegetarian mushroom Bolognese or mushroom Wellington.

If breaking culinary, cultural barriers isn’t your thing though, keep to the theme with a beef yakisoba or hoisin glazed crispy tofu.

Process shots of cabbage being marinated then roasted

Storage and leftovers

The combined crispiness of the charred outer leaves and the fresh crunch of the This is an affiliate link.Panko crumb are part of what make this easy vegetable side dish so tantalisingly appealing. So, serve it fresh from the oven for it to be at its best.

That said, leftovers can be stored for 3 to 4 days, in the fridge and an This is an affiliate link.airtight container. If you’re feeling experimental, you could try shredding the cabbage wedges for a spicy bubble and squeak breakfast dish.

More side dishes to try

By Julia Frey of Vikalinka

Prep: 50

Cook: 25

Total: 1 15

Servings: people

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This easy side dish is a hint of smoke and chili spice blended with butter and drenching sweet and tender oven-roasted cabbage quarters.

Ingredients

▢ 3 tbsp butter, divided
▢ 1 tbsp This is an affiliate link.Gochujang paste
▢ 1 sweatheart (hispi) cabbage, pointed cabbage in US, cut into 4 wedges
▢ 40g / 1/4 cup This is an affiliate link.Panko breadcrumbs
▢ 1/4 tsp garlic powder
▢ 1/2 tsp white sesame seeds
▢ 1/2 tsp black sesame seeds
▢ 1 tsp This is an affiliate link.chilli oil, optional

Instructions

Preheat the oven to 200C/400F. Cut the cabbage into quarters.
Mix 2 tbsp of the softened butter with the Gochujang paste and brush on the cabbage quarters all over, including the bottom. Place the cabbage wedges on a baking sheet and roast in the preheated oven for 20 minutes until charred on the outside and still slightly crispy. (If your cabbage is more dense, it might take up to 35 minutes)
While the cabbage is roasting make the breadcrumbs. Melt the remaining tablespoon of butter in a pan, then add the breadcrumbs, the garlic powder, black and white sesame seeds, toast while stirring continuously to avoid burning until golden, then remove from the pan immediately. This should take a couple of minutes.
Sprinkle the cabbage with the breadcrumbs and chilli oil before serving.

Notes

I recommend using a small cabbage such as a sweetheart variety for any cabbage wedge recipe. They are sweet tasting and quarter into the perfect individual serving.
If you can’t find a sweetheart, a round savoy will do. In this case, slice the cabbage into circular steaks instead of wedges. Cut them slim enough to cook through.

The time in the oven will vary depending on how loose or tight the leaves are lying. A tighter packed cabbage might take up to 35 minutes roasting time.