The most delicious charred cabbage served with a fresh and tasty sesame edamame salad and crunchy, salty gomashio sprinkle.
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I created this fresh and lovely charred hispi cabbage dish with sesame edamame and gomashio using a gorgeous organic cabbage from Abel & Cole.
I love taking one fresh ingredient and then creating something delicious with store cupboard ingredients. And charring hispi is one of my favourite things to do–the flavour is fantastic.
Tips;
The dressed edamame beans make a great base for a salad–just add roast veg, leaves, fresh veggies–your preference.
The gomashio is one of my favourite sprinkles to have a pot of. It adds crunch and nutty saltiness. Sprinkle on top of salads, soups, stews, dal, etc.
If you can’t get a hispi cabbage–you can roast a white or red cabbage or use roast aubergine.
The most delicious charred cabbage served with a fresh and tasty sesame edamame salad and crunchy, salty gomashio sprinkle.
Prep time: 15 minutes mins
Cook time: 30 minutes mins
2-4 servings
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Ingredients
- 1 hispi cabbage sliced in half
- 2 tbsp olive oil
- Pinch sea salt
For the Gomashio
- 4 tbsp white sesame seeds
- 2 tsp black sesame seeds
- 1/2 tsp sea salt
- 300 g 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
- 1/4 tsp coconut sugar
- Squeeze lime
- 3 tbsp toasted sesame oil
Instructions
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 approx 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 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 compile
Mix the edamame and dressing in a bowl.
Serve the roast cabbage on top of the edamame and sprinkle with gomashio.
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If you recreate this recipe, tag me on Instagram:@rebelrecipes or #rebelrecipes for a chance to be featured.
More Recipes with Cabbage, Edamame or Sesame Seeds
Crispy Tofu with a Sesame Coating and Peanut Salad
Red Lentil Crepes with Charred Cabbage
Asian Style Cabbage Pancakes
Baked Hispi Cabbage in Smoky Tomatoes and Tahini
Brown Rice and Edamame Bibimbap Buddha Bowl (Vegan)
Charred Hispi Cabbage with Tomato, Pea and Coconut Curry
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