Roas­ted Cabbage

Ingre­di­ents:

• 1 medi­um-sized head of white cab­ba­ge (cut into 6 equal-sized wedges)
• 2 Tea spoons Coco­nut oil
• 215 ml Vege­ta­ble broth or water
• 3 tbsp coco­nut aminos
• 2 tbsp Coco­nut blos­som sugar
• 2 tbsp lemon juice
• ½ tsp Chi­li flakes or fresh chi­li (optio­nal)
• 1 gar­lic clove, minced
• 1 teas­poon fresh­ly gra­ted ginger

Pre­pa­ra­ti­on:

1. Pre­heat oven & prepa­re cab­ba­ge:
   Pre­heat the oven to 180 °C (top/bottom heat). Cut the cab­ba­ge into 4 equal-sized wedges.
2. Fry cab­ba­ge:
   Heat coco­nut oil in a pan over medi­um heat. Place the cab­ba­ge wed­ges cut side down in the pan and fry each side until gol­den brown, about 2–3 minutes.
3. Prepa­re the sau­ce:
   Add water (or vege­ta­ble stock), coco­nut ami­nos, coco­nut sugar, lemon juice, gra­ted gin­ger, chi­li flakes (or fresh chi­li) and the min­ced gar­lic clove to the pan. Bring to a boil, stir­ring, until the fla­vors com­bi­ne, about 3 minutes.
4. Coo­king cab­ba­ge in the oven:
   Place the fried cab­ba­ge wed­ges in a bak­ing dish and drizz­le gene­rous­ly with the pre­pared sau­ce. The sau­ce should be even­ly dis­tri­bu­ted to opti­mal­ly absorb the flavors.
5. Bake:
   Place the bak­ing dish in the pre­hea­ted oven and bake the cab­ba­ge for 25–30 minu­tes, until the liquid has redu­ced by about a third. Do not turn the cab­ba­ge wed­ges during baking.
6. Ser­ve:
   Remo­ve the finis­hed cab­ba­ge from the oven and ser­ve imme­dia­te­ly. Optio­nal­ly gar­nish with fresh herbs or addi­tio­nal chili.

Enjoy your meal! 😊