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Dinner with Rukmini
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Whole Roasted Cabbage Quarters with Sichuan Pepper, Sesame and Mushrooms
Introduction from Rukmini Iyer
Like its fellow brassicas, cabbage becomes wonderfully crispy when roasted in the oven. You definitely want to get hold of some Sichuan peppercorns for this – they are intensely aromatic and absolutely make the dish. Served with rice and a punchy sesame dressing, this is a simple, elegant dinner.
Ingredients
Method
Preheat the oven to 200°C fan/220°C/gas 7. Cut the cabbage into long quarters, keeping the stem intact, and transfer to a roasting tin, cut side up, along with the mushrooms.
Drizzle the cabbage and mushrooms with the sesame oil and mix well, making sure you work the oil particularly in between the cut leaves. Scatter each cabbage quarter and the mushrooms with the sea salt and Sichuan peppercorns, then transfer to the oven and roast for 25 minutes.
Mix together the soy sauce, sesame oil, red chilli, rice wine vinegar and sesame seeds and set aside.
Serve the cabbage and mushrooms hot, with rice and the dressing alongside or drizzled over.
Note: If you can get the reddish Sichuan peppercorns from an oriental supermarket, they’re much more flavoursome than those in the supermarket jars.
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