Sesame Chilli Cabbage

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Sesame Chilli Cabbage

1.0

3 tablespoons extra-virgin olive oil

2½ teaspoons grated fresh ginger, divided

1 teaspoon grated garlic

½ teaspoon crushed red pepper

1 small head cabbage, loose outermost leaves removed, core trimmed

1½ tablespoons reduced-sodium soy sauce

1½ tablespoons rice vinegar

1 ½ tablespoons toasted sesame oil

¼ teaspoon salt

¾ cup thinly sliced scallions, divided

2 tablespoons toasted sesame seeds

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Preheat oven to 425°F with rack in lower third position.
Line a large rimmed baking sheet with foil.
Stir 3 tablespoons oil, 1½ teaspoons ginger, 1 teaspoon garlic and ½ teaspoon crushed red pepper together in a small bowl.
Cut cabbage into 8 wedges, keeping the core intact to hold them together. Arrange the wedges on the prepared baking sheet.
Rub the oil mixture all over the cabbage wedges, working it into the leaves.
Roast, flipping once, until tender and charred in spots, 35 to 40 minutes.
Let cool for 5 minutes, then coarsely chop.
Meanwhile, whisk 1½ tablespoons soy sauce, 1½ tablespoons vinegar, 1½ tablespoons sesame oil, ¼ teaspoon salt and the remaining 1 teaspoon ginger together in a large bowl until slightly thickened.
Add the chopped cabbage, ½ cup scallions and 2 tablespoons sesame seeds; toss to coat.
Let stand for 10 minutes to allow the flavors to meld.
Top with the remaining ¼ cup scallions.

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