Gingered Sesame Cabbage
Ingredients
- 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
Instructions
- 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.
Notes
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.