It can get boring having the same flavors and seasonings over and over again each night of the week. For us, it tends to be some sort of Italian concoction of flavors; however, as much as we love it, having a cuisine of a different region can be quite refreshing.
If you’re not accustomed to eating cabbage, I would encourage you to give it a try either roasted or sautéed. It takes on a “pasta” texture and its mild flavor picks up whatever seasonings you choose to use. Not to mention it is inexpensive and makes great leftovers…I’m sold. We are growing it in our garden for the first time this year. So far, it is doing so well! I cannot wait to see how it compares to the store-bought.
For this recipe, I tend to toss the ingredients together and pop it in the oven; the oven is nice because you do not have to think about it cooking until it’s time to stir or rotate. With the warmer weather sizzling things up, turning on the oven can be less fun. For that reason, this dish can also be cooked in a large, heavy skillet with a lid.
Gingered Sesame Cabbage
Servings: 6 servings
- 1 large head green cabbage chopped
- 4 large carrots chopped
- 1 red onion chopped
- 2 cloves garlic minced
- 3 tbsp. toasted sesame oil
- 1 tbsp. white balsamic vinegar
- 1 1/2 tsp. ground ginger or grated fresh
- 1/2 tsp. coriander optional
- 1/2 tsp. Himalayan or sea salt
- 1/4 tsp. black pepper
- sesame seeds garnish, optional
Preheat oven to 375 degrees (for a shorter cooking time, ingredients can be sautéed over medium heat; cover and cook until tender, about 15-20 minutes)
Wash and remove outer leaves from the cabbage. Cut in half and remove stem and core. Cut each half in half, and then chop to desired size pieces. Break up large clumps and transfer to a large baking dish
Chop carrots into small circles and slice the onion; place into roasting pan and toss together evenly. Cover pan with foil or lid and bake for 25 minutes.
Remove from oven and stir in minced garlic, vinegar, ginger, sesame oil, salt and pepper. Return to oven uncovered and bake for another 20-25 minutes or until cabbage is tender and begins to brown.
Stir and top with sesame seeds before serving.
To sauté instead of baking:
Heat olive oil in a large skillet over medium-low and add onion; sauté. Stir in carrots and cook for 2 minutes, then stir in cabbage; cook covered for about 10 minutes. Stir occasionally until cabbage begins to cook down. Reduce heat slightly and stir in garlic, vinegar, ginger, and seasonings; cook for another 5-10 minutes covered. When cabbage is translucent and soft, remove lid and stir in sesame oil before serving; toss with sesame seeds.