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Charred Hispi Cabbage with Sesame Edamame & Gomashio
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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