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Roast savoy cabbage with nori sauce, confit ginger and shallot

Name: Roast savoy cabbage with nori sauce, confit ginger and shallot recipe
Yield: 4
Ingredients: 40.00 ml extra virgin olive oil; 500g savoy cabbage, cut into 2 wedges; 20g nori sheets; 30.00 ml brown sugar; 75g sesame seeds; 100ml tamari; 60ml rice wine vinegar; 40.00 ml sesame oil; 200ml grapeseed oil; 50g fresh ginger, finely grated; 4 long green shallots, finely chopped

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Digi_ROAST SAVOY CABBAGE nori sauce, confit ginger & shallot

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by delicious. team

delicious. team

Mar 23, 2022

First roasted to release its maximum sweetness, then piled onto an umami-loaded nori sauce and drizzled with fragrant confit ginger – Joel Bennetts' roast cabbage is a stellar side or standalone star.

2 tbs extra virgin olive oil
500g savoy cabbage, cut into 2 wedges

Nori sauce

20g nori sheets
1 1/2 tbs brown sugar
1/2 cup (75g) toasted sesame seeds
100ml tamari
1/4 cup (60ml) rice wine vinegar
2 tbs sesame oil

Confit ginger and shallot

200ml grapeseed oil
50g fresh ginger, finely grated
4 long green shallots, finely chopped

Method

1.

Preheat oven to 200°C. Line a large baking tray with baking paper.
2.

Heat oil in a large frypan over medium heat. Add cabbage to pan, cut-side down, and cook for 5-6 minutes on each side until golden brown and crispy. Season with salt flakes.
3.

Place cabbage on prepared tray and roast for 15 minutes or until cabbage is tender. The cabbage should be soft but still have hold its shape.
4.

For the nori sauce, place all ingredients and 100ml water in a small food processor and pulse until you have a thick, dark sauce. Set aside until needed.
5.

For the confit ginger and shallot, place oil and ginger in a small saucepan over low heat and cook for 10 minutes or until lightly golden. Add shallot, stir and remove from the heat.
6.

Spread nori sauce over a serving platter, top with cabbage and drizzle over confit ginger shallot to serve.