I wasn’t planning on making anything special for St. Patrick’s Day, even though I’m a little Irish. I did happen to come across this cabbage recipe online that looked really good. Wedges of cabbage brushed with a mixture of olive oil, Sriracha sauce and lime juice then roasted in the oven; I thought it sounded delicious. Combining the peppery taste of cabbage with the Sweet and spicy flavor of Sriracha sauce, and a little sparkle of lime? I knew I had to try this recipe. So like everyone else, I was going to the store to get a head of cabbage.
If you’ve never tried Sriracha sauce before, you’ve probably at least heard of it. It’s a popular Thai hot sauce made from chili peppers, sugar, garlic, and vinegar. When you squirt it out of the bottle it looks kind of like a bright ketchup, but it has a spicy, yet sweet and garlic flavor. As far as heat I think it’s a pretty mild hot sauce. That’s why I like cooking with it, when I want to add just a little bit of heat to a dish. I think it tastes good with just about anything, pasta, soup, tacos, macaroni and cheese.
I went to the store to get a head of cabbage and there was a giant bin of cabbage to choose from. I picked out a head of cabbage that didn’t look too beat up, with a shiny bright almost lime green color. I don’t pay much attention to the very outer leaves I’ll be pulling them off anyway.
My wife and kids were at the store returning a pair of pants so I got to work on this new recipe. Why does it take three women to return one pair of pants? I have no idea, but I’m sure there’s a punch line in there somewhere.
I sliced the cabbage in quarters then removed the core with a chef’s knife. Then I cut the pieces in half so I had eight pieces that I laid out on a baking pan. The next thing I did was mix the olive oil and Sriracha sauce, along with some salt and the juice from one lime. I whisked it really well and brushed the mixture on the cut side of the cabbage facing up.
I baked the cabbage for fifteen minutes then flipped each piece over. This is probably the hardest part of the recipe, flipping the cabbage over, while keeping it in one piece. I used a spatula and my hands, being careful not to burn my fingers. I brushed the other side of the cabbage with the oil and Sriracha mixture and put it back in the oven for another fifteen minutes. My family came home with the new pants while the Roasted Cabbage Wedges were still in the oven. My girls commented, “What are you cooking?” “Something smells good in here”, which is always a good sign. My wife and children really liked the cabbage, and my wife even said that it wasn’t too spicy.
This is the chef’s knife set that I use and what I recommend. As far as Chef’s knifes go they can get kind of expensive, but this one is not. This knife not only comes with a vegetable paring knife (that I also use all the time), but a pair of scissors. I use the scissors for making my S’mores Cup dessert and for trimming skin off chicken. The scissors are really sharp!
Adapted from Kalyn’s Kitchen