Roasted Cabbage w/ Thai Peanut Sauce
Cabbage has been grown around the world for thousands of years and is widely featured in traditional dishes from many different nations. Slow-baked, sautéed, stuffed, shredded in slaws, stir-fries, or soups, cabbage is one of the most versatile vegetables. Raw cabbage is cool and crisp while cooking cabbage brings out its lush flavor.
Because their thick leaves retain water, they can grow in colder places with less water. Thus, cabbage is most prevalent during the colder months of the year. The health benefits of cabbage include reducing the risk of cancer, improving the brain and health of the nervous system, detoxifying the body, and regulating sugar levels.
Selection & Storage: Cabbage can be found in a grocery store year-round, or seasonally in our CSA boxes. Look for heads that feel heavy for their size. This means that they have more water content and will be delicious raw or cooked. Leaves should be tightly packed and crisp rather than soft. Store cabbage in the refrigerator in the crisper drawer up to 2 weeks. Discard outer leaves before cooking.
Ingredient:
1 head Cabbage
1 Granny smith Apple, julienned
2-3 Carrots, julienned
½ Cup Peanut Butter
¼ Cup Sesame Oil
¼ Cup Soy Sauce or Coconut Aminos
2 Tb Rice Vinegar
1 Tb. Minced Ginger, or ½ tsp Ground Ginger
3 Tb Honey
½ Lemon, Juiced
Pinch of Red Pepper Flakes
Pinch of Cayenne(optional)
2 Tb. Water (as needed)
½ bunch of Cilantro, chopped
Recipe:
Preheat Oven to 400
Cut Cabbage into 8 wedged, brush with oil, and place on a baking sheet. Cook for 30-35 minutes. Flip wedges and cook for 15 minutes
Combine julienned carrots and apples in a bowl. Squeeze ½ a lemon and mix.
To make the Thai Peanut Sauce combine peanut butter, sesame oil, soy sauce, rice vinegar, honey, ginger, pepper flakes, cayenne in a bowl. Wisk until smooth, add water for a smooth consistency.
Top Cabbage with carrots and apple. Serve with Thai Peanut Sauce