roasted cabbage with banana blossom dressing
from power vegetables (recipe below)
this is a tasty and different way to eat cabbage. it is roasted and topped with a funky dressing made from coconut milk, curry paste, fish sauce, and lime juice. i did all of the toppings suggested: chili, fried shallot, peanut and cilantro. i think i would prefer the dressing a little thicker and a little sweeter, but otherwise it was very good.
MAKES 6 SERVINGS
+ neutral oil
1 green or white cabbage (3 lb), cut through
the core end into 6 wedges
+ kosher salt
1⁄2 C coconut milk
4 C red curry paste
3T fresh lime juice
2 T fish sauce
1T sugar
+ stuff to scatter on top of the cabbage: peanuts, cilantro leaves, sliced fresh chilies, and/or fried shallots (either homemade-as in steps 1 and 2 of Zucchini Mujadara, page 218-or purchased from a well-stocked Asian supermarket, or use French's fried onions from the supermarket)
1. Heat the oven to 400°F. Slick a rimmed baking sheet with oil.
2. Grease up your cabbage wedges: They don't need to shine like hardbodies on Venice Beach, but the oil will help bring the heat to the cabbage, will turn it tender inside and crisp outside, and that's how you want it to be. Sprinkle your cabbies with salt and pop the tray of 'em into the oven. They will take about 40 minutes to cook through. and you'll want to flip them once midway on their journey, to ensure even browning. You know they're ready when the core end offers no meaningful resistance to the tip of a sharp knife.
3. While the cabbage is cooking, make the dressing: Combine 1 tablespoon of oil, the coconut milk, curry paste, lime juice, fish sauce, and sugar in a blender or a container into which you can insert an immersion blender or a jar with a lid that you can shake the bejesus out of it. Regardless of the method, you're looking to end up with a homogenous, unified dressing. It will keep in the fridge for days should you decide to make it in advance.
4. The wedges go on plates; the dressing is generously drizzled on top of them, Scatter with garnishes and serve, warm or at room temperature, with a fork and a steak knife, to help cut up the cabbage.
