Charred Hispi cabbage with sesame edamame and gomashio

Charred Hispi Cabbage with Sesame Edamame & Gomashio

A wholesome and vegan winter special, this delicious recipe is great for a December dinner alone, or to impress your friends

A wholesome and vegan winter special, this delicious recipe is great for a December dinner alone, or to impress your friends.

Ingredients

  • 1 hispi cabbage sliced in half
  • 2 tbsp olive oil
  • Pinch sea salt
  • 300g edamame beans defrosted by running them under a hot tap (in a sieve)

FOR THE DRESSING

  • 1 tbsp gomashio
  • 2 tbsp of rice vinegar
  • 1 tbsp of tamari or soy sauce
  • ¼ tsp coconut sugar
  • Squeeze lime
  • 3 tbsp toasted sesame oil

FOR THE GOMASHIO

  • 4 tbsp white sesame seeds
  • 2 tsp black sesame seeds
  • ½ tsp sea salt

To serve

  • 1
    To cook the cabbage, heat a griddle or large frying pan with a little oil.
  • 2
    Place the two sides of cabbage (inside down) onto the pan and griddle for about 5 minutes on a medium heat until nicely charred. Remove from the pan and cut lengthways into quarters.
  • 3
    Add back to the pan, uncooked sides down and griddle for a further 5 minutes. Remove from the heat.
  • 4
    Add the four quarters to a baking tray with a little more oil and pinch of sea salt.
  • 5
    Bake for 15 minutes on 180C/350F/Gas 4 or until the cabbage is soft on the inside and crispy on the outside.
  • 6
    To make the Gomashio, dry toast the sesame seeds and salt in a pan until lightly toasted. Be careful not to burn. Set aside.
  • 7
    To make the dressing, add all the ingredients to a jar and mix to combine.
  • 8
    To assemble the dish, mix together the edamame and dressing in a bowl.
  • 9
    Serve the roast cabbage on top of the edamame and sprinkle with gomashio.

Niki Webster Rebel Recipes out now [Bloomsbury] for more recipe inspiration visit rebelrecipes.com

Om Magazine

First published in November 2009, OM yoga magazine has become the most popular yoga title in the UK. Available from all major supermarkets, independents and newsstands across the UK. Also available on all digital platforms.