Whole30 Roasted Cabbage with Herbed Almond Dressing
It's been a year since my last Whole30 experience, and although I have no intention of getting back on such a strict diet anytime soon, I still cook and enjoy a great deal of Whole30 compliant dishes. Before you roll your eyes at another roasted vegetable recipe, I can attest that this recipe truly has a unique transformative effect on cabbage, and if anything, got me countless recipe requests at non-Whole30 potlucks.
In my post-Whole30 days, one of the things that I have no intention to ever cut out is corned beef egg sandwich. Typically found at Hong Kong-style cha chaan tengs, this toastie is the best comfort food in my book. Delicate leaves of fluffy eggs dispersed with salty canned corned beef sitting tall and proud between two thin slices of untoasted sandwich bread. The bread so soft and pale and molds around a fat cloud of creamy goodness when you hold it in your hands. If you're lucky, you'll get bits of crispy meat just err on the burnt side poking out from the edges. Seriously, wonder bread never tastes so good.
Let's take a step back now, because this post is not about sandwiches. On the contrary, it's about how I created a Whole30 dish inspired by a 500-calories sandwich. Said sandwich was found at an unassuming street stall in Central, which makes an unusual variation with the addition of stir-fried cabbage and peanut butter.
The crunchy creamy combination of the two works surprisingly well, especially with the contrast of the velvety scrambled eggs. The plump brassica becomes charred and nutty on the outside from the caramelization and browning, and a sweet and tender center. A drizzle of the creamy sauce and a sprinkle of fresh herbs and you'll be rewarded the Whole30 side dish of your dreams.
Sweet Roasted Cabbage with Herbed Almond Sesame Sauce
Serves 4 as a side, and 2 as a main.
I love the textural contrast between the crunchy cabbage and the smooth creamy sauce. As an ode to its inspiration, try topping the roasted vegetables with some steamy scrambled eggs. If you are not on Whole30, simply sub the coconut oil with olive oil and coconut aminos with soy sauce.
For the vegetables:
1 head of green cabbage
2 tablespoons coconut oil, melted
1 clove garlic, minced
salt & pepper, to taste
1/4 cup fresh cilantro, chopped
1/4 cup mint, chopped
1/4 cup scallion, chopped
1/4 cup toasted pistachio meats, chopped
1/2 lemon, cut into wedges
- Preheat the oven to 450℉/230℃. Cover a sheet pan with aluminum foil and set aside.
- Sit the cabbage on the chopping board with flat side of the core on the bottom. Cut into half lengthwise, then into thin wedges. Remove the toughest part of the core, but make sure the leaf layers are still intact.
- Arrange the wedges on the prepared sheet pan and drizzle generously with coconut oil. Sprinkle liberally with salt, pepper and minced garlic.
- Roast the cabbage for 10 minute on each side, until soft and charred on the edges.
- While the cabbage is roasting, prepare the sauce. In a small bowl, mix together all the ingredients until fully blended and smooth. Adjust with hot water until it is at pouring consistency similar to melted ice cream. (If you have extra dressing, it may thicken over time. Simply reconstitute with hot water.)
- Drizzle warm roasted cabbage with almond sauce. Sprinkle over the fresh herbs, scallions and pistachio, and serve warm with a splash of lemon juice. Leftovers are also great at room temperature!