Sticky plum-roasted cabbages recipe

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  • Yield: 6 to 8 Servings


  • ½ green cabbage, cut into thick slices
  • ½ red cabbage, cut into thick slices
  • 5 plums, pitted and cut into wedges
  • 2 red onions, cut into wedges
  • 2 tbsp flavourless oil
Plum Sauce
  • 1 thumb-sized piece of fresh ginger, peeled and finely grated
  • ¾ cup (150 g) soft light brown sugar
  • ⅔ cup (150 ml) apple cider vinegar
  • 1 tbsp freshly squeezed lemon juice
  • 1 tsp sea salt
  • 1 tsp Chinese five-spice powder
  • ½ tsp chilli flakes/hot red pepper flakes
  • 2 baking pans, lined with baking parchment or foil
Tofu Chips
  • 2x blocks 200 g/7 oz firm tofu, drained and excess water pressed out
  • cooking oil spray
  • 2 tsp sea salt
  • 1 tsp onion powder
  • 1 tbsp Sichuan pepper
  • pinch of cayenne pepper
  • ½ tsp chilli/chili powder
  • baking sheet, lined with baking parchment
How to Make It
  1. Preheat the oven to 180°C (350°F) Gas 4.
  2. Combine all the plum sauce ingredients in a small saucepan over a low-medium heat, stirring occasionally, for 10–15 minutes until the sugar and spices have dissolved and you have a smooth sauce.
  3. Arrange the cabbage slices, plums and red onion on the prepared baking pans and drizzle evenly with the oil and then the sauce, reserving a little sauce to serve on the side of the dish.
  4. Roast in the preheated oven for 25–30 minutes. The cabbages should be browned and sticky but still have some bite when cooked. Serve with the reserved plum sauce on the side, the Tofu Chips and Green Beans & Glazed Cashews.
  5. Tofu Chips
  6. Preheat the oven to 150°C (300°F) Gas 2.
  7. Slice the tofu into very thin pieces, no more than 3-mm/⅛ -inch-thick. Lay out the slices on the prepared baking sheet. Lightly mist the slices with a little cooking spray.
  8. Bake in the preheated oven for about 25 minutes or until golden brown and crisp.
  9. Mix together the remaining ingredients in a small bowl and sprinkle on the tofu chips to taste, then serve.
  10. Green Beans & Glazed Cashews
  11. Bring a large pan of salted water to the boil. Add the green/French beans and bring back to the boil, then simmer for about 3–5 minutes until just tender. Drain and plunge straight into a bowl of ice-cold water to stop the cooking process. Drain the beans well and dry with paper towels. Set aside.
  12. Dry-toast the cashews in a small frying pan/skillet over a medium heat, shaking the pan to make sure they don't burn. Once toasted, turn the heat up to medium-high and add the soy sauce. Toss to coat and cook for about 30 seconds until the liquid has evaporated. Leave to cool completely.
  13. In a large bowl, whisk together the rice vinegar, garlic, ginger, sesame oil and sugar. Add the green/French beans to the dressing and stir to coat. Serve topped with the soy-glazed cashews.

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