Recipe: Asian Cabbage Wedges

January 30, 2025RecipesRecipes: Non-Starchy Veggies

Preparing a sensational side dish is a wonderful way to elevate a meal.  Why focus so much on the sides?  Instead of letting those non-starchy vegetables be an afterthought or just a basic addition to the main or entree, these baked cabbage wedges are flavorful enough to be the star of the plate!  Paired with a classic protein like baked chicken or fish and rice as the starch, our Asian baked cabbage wedges will add that extra “something” that takes your meal from done to divine!

Speaking of adding things, the purple produce category can be a harder one to incorporate consistently.  Some studies suggest the anthocyanins present in purple produce (that add the colorful hue) protect our bodies by serving as antioxidants, supporting neurological health, and helping to regulate blood sugar levels.

Other examples of produce in this category include blackberries, blueberries, purple grapes, figs, plums, eggplant, and purple varieties of other options like potato, sweet potato, carrots, corn, and cauliflower.  Maybe one of these will inspire your next sensational side dish!

Asian Cabbage Wedges

Serves 4-6

Ingredients

• 1 small head purple cabbage
• 1/4 C Tamari or soy sauce
• 1 Tbsp sesame oil
• 1 tsp honey
• 1/2 tsp minced garlic or garlic powder
• 1 Tbsp water

For the creamy dressing

• 1/4 C cashew butter
• 2 Tbsp Tamari or soy sauce
• 1 tsp honey
• 1-2 tbsp water, to thin
• Optional for serving: cilantro, chili flakes, sesame seeds

Directions

1. Preheat oven to 400*F.
2. Slice head of cabbage in half, and then quarters.  Slice each quarter into smaller wedges (1/3s works well).  Place wedges onto sheet pan.
3. In a small bowl, combine Tamari, sesame oil, honey, and minced garlic.  Whisk to combine, adding water to thin slightly.  Drizzle by spoonful over individual cabbage wedges.
4. Place baking sheet with cabbage in the oven and bake for 20 minutes.
5. While cabbage is baking, prepare dressing ingredients (except water) in a small bowl.  Stir to combine, then add 1 Tbsp to water to thin (2 Tbsp if cashew butter is thick).
6. After 20 minutes, remove cabbage from oven and spread dressing onto slices.  Return cabbage to oven and bake another 8-10 minutes, until softened and caramelized.
7. Serve immediately, alongside preferred starch and protein pairings.

Swaps

For the cabbage: green cabbage, Brussels sprouts, cauliflower

For the cashew butter: tahini, peanut butter, almond butter