Creamy Roasted Chili Wedge Cabbage
Golden-seared green cabbage wedges finished in a savory soy-butter glaze and enriched with creamy Kewpie mayo, topped with chili oil and crisp shallots.
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Rate
Servings: 4 servings
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Unit Conversion
Metric conversions are approximate
Equipment
Ingredients
Cabbage
- 1 piece Green cabbage
Aromatics & Sauce
- 3 cloves Garlic minced
- 1 tbsp Neutral Oil
- 1 tbsp Butter
- 1 tsp Sugar
- 1 tbsp Soy Sauce
- 1 tsp Rice vinegar
- 2 tbsp Kewpie Mayo
- 1 tsp White pepper
Finish
- 1 tbsp Chili oil for finishing
- 2 pieces Green onions sliced
- 1 tbsp Crispy shallots optional
Instructions
Prep the Cabbage
- Cut the cabbage in half through the core, then slice each half into wedges from the center outward, keeping the core intact so the wedges hold together.
Sear the Wedges
- Heat neutral oil in a large skillet over medium-high heat, place the cabbage wedges cut-side down, cover, and cook until lightly charred on the bottom.
Build the Sauce
- Flip the wedges, remove the lid, and add garlic, butter, sugar, soy sauce, and rice vinegar to the pan, letting the sauce bubble and coat the cabbage.
Add Creaminess
- Stir in the Kewpie mayo and white pepper, then flip the cabbage once more to coat evenly in the creamy glaze.
Garnish and Serve
- Transfer to a serving plate and finish with chili oil, sliced green onions, and optional crispy shallots.
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