Glazed Cabbage with Five Spice and Lime Breadcrumbs
This is great as a side dish or over rice with an egg as a standalone meal.
Ingredients
Cabbage
- 1 green cabbage (your favorite, or most readily available variety)
- ¼ teaspoon Chinese five-spice powder
- 1-2 tablespoons kosher salt
- Neutraloil for cooking
Glaze
- 2 tablespoons good quality honey
- 1 tablespoon hot water
- 2 teaspoons fish sauce
- 3 tablespoons tamari
- 3 tablespoons rice wine vinegar (unseasoned)
- 3 cloves fresh garlic grated
Instructions
- Cut the cabbage into manageable vertical wedges, leaving the core to hold the wedges together (4-6 wedges per half for an average-sized cabbage).
- Gently place the cabbage into a large mixing bowl. Salt each piece with kosher salt, spreading it all over the surface of the cabbage.
- Cover bowl with a clean kitchen towel and leave on the counter for about an hour. This will draw moisture and bitterness out of the cabbage to help produce a deeper flavor when cooked.
- In a medium mixing bowl, add the honey, then the hot water and mix until the honey is dissolved.
- Add the rest of the ingredients and whisk thoroughly.
Toasted Topping
Ingredients
- 1 tablespoon butter
- Small pinch Chinese five-spice powder (anise, Szechuan pepper, clove, cinnamon, and fennel)
- ½ cup panko breadcrumbs (plain)
- Zest of 1 lime
- Pinch salt
- In a small saucepan melt butter.
- Add five spice and stir (a little goes a long way in this application).
- Add panko, mix thoroughly and toast breadcrumbs until lightly golden brown.
- Turn off heat then fold in lime zest and salt.
Instructions
- Preheat oven to 400°F.
- Prepare a baking sheet with parchment paper.
- Preheat a heavy-bottomed pan over medium heat, taking care not to heat the pan too much (cast iron, carbon steel or stainless are preferred).
- Add enough neutral oil (with a low smoking point like avocado, grapeseed, etc.) to coat the pan.
- Drain excess water from cabbage and discard any undissolved salt.
- Working in batches, sear the two cut sides of each cabbage wedge, being careful not to overcrowd the pan, and adding oil as needed. Cabbage loves a little char, so don't be afraid to take it beyond golden brown. Gentle movements help preserve the shape of the cabbage; flexible spatulas like a fish spatula or large off set spatula work well to handle food delicately in the pan.
- Transfer the wedges to the prepared baking sheet as they are finished.
- Sprinkle the baking sheet of wedges with Chinese five-spice powder.
- Lightly spoon some of the glaze onto all the cabbage, reserving plenty to slowly add as you continue to cook the cabbage.
- Bake for about 45 minutes, until the core of the cabbage is tender and the outer leaves start to crisp. Reapply glaze every 15 minutes, and be sure to use it all up on your last application.
- Remove the cabbage from the oven, and you are ready to plate.
- Sprinkle with toasted breadcrumb topping and enjoy!
