Roasted Pointed Cabbage with Kimchi Vinaigrette
35 Min
Total Time
25 Min
Cooking Time
15 Min
Preperation Time
Ingredients
| 2 | small pointed cabbages |
| 2 | tbsp. oil |
| salt | |
| pepper | |
| 150 g | kimchi |
| 2 - 3 tbsp. | kimchi juice |
| 2 tbsp. | neutral vinegar (e.g. rice or apple cider vinegar) |
| 2–3 tbsp. | neutral oil |
| 1 tsp. | sugar |
| 2 | spring onions |
Instructions
Step 1 of 6:
Quarter the pointed cabbage. Do not remove the core so the pieces stay together.
Step 2 of 6:
Heat oil in a large Frying Pan. Sear the pointed cabbage quarters well on all sides until nicely browned. Season with salt and pepper.
Step 3 of 6:
Place the pointed cabbage in an ovenproof dish. Cook in the oven at 180 °C for approx. 15–20 minutes, until soft.
Step 4 of 6:
Finely chop the kimchi. Mix with kimchi juice, vinegar, oil, and sugar in a bowl.
Step 5 of 6:
Slice the spring onions into thin rings.
Step 6 of 6:
Place the pointed cabbage on plates. Spoon the kimchi vinaigrette over the top. Sprinkle with spring onions.
