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