Gochujang Roasted Cabbage with Crunchy Breadcrumb Topping

4 from 1 vote

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

Prep Time5

Cook Time25

Total Time30

Course: Side Dish

Cuisine: Asian

Keyword: roasted cabbage

Servings: people

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.

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.
Breadcrumbs are not essential to the recipe but do add a toasted, buttery crunch.