This sweet, savory, and sticky charred cabbage dish is a plant-based twist on the classic Char Siu Pork, bursting with all the same class flavours! The sauce is super easy to throw together and is packed full of flavour - perfect for your next feast or as a showstopping centrepiece for all the veg lovers out there! P.S. it can also be made totally vegan if you sub the honey too 😉🥢

Prep time: 15mins
Cook time: 25mins
Serves: 6-8 Wedges

Ingredients

For the Charred Cabbage:

• 1 medium green cabbage
  
• 1/4 cup neutral oil (for drizzling)
  
• Salt and white pepper powder 
  

For the Char Siu Sauce:

• 1/4 cup hoisin sauce
  
• 2 Tbsp honey
  
• 2 Tbsp molasses (or sub 1-2 Tbsp honey)
  
• 3 Tbsp light soy sauce
  
• 1 Tbsp Shaoxing wine 
  
• 1 tsp Chinese five spice powder 
  
• 3 Tbsp butter (melted) or neutral oil
  
• 1 garlic clove (minced)
  
• Dash of beetroot juice/powder (optional)
  

Method:

1. For the Char Siu Sauce, combine all ingredients in a bowl and mix until a smooth sauce forms.
2. Preheat oven to 250C/480F. Peel outer leaves, wash and dry cabbage. Cut cabbage in half, then cut each half through the core into 3-4 cut wedges (you should have 6-8 wedges total). Place cabbage wedges on baking tray. Drizzle with oil on one side, then sprinkle over salt and white pepper. Flip and oil, salt and pepper the other side. Place baking tray near top rack of oven and roast until lightly browned (10 minutes). Flip wedges and brush the cabbage with about 1/3 of the Char Siu sauce, roast about 5 minutes then brush again with another 1/3 of the sauce and roast for a further 5-10 minutes until caramelised and charred. Serve immediately with the rest of the sauce drizzled over!
   

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