Sichuan peppercorns are reddish pink and available in big supermarkets or oriental shops. They give a very distinctive citrus flavour and numbing sensation in the mouth so are worth tracking down.
Roasting is a delicious way to use tender varieties of cabbage like napa (AKA Chinese leaf) or sweetheart – the outer leaves become crispy and the inner leaves moist and succulent. You can also use red, savoy or white cabbage but the cooking time will might be a little longer, and you should flip the wedges over after 15 minutes. If you enjoy the roasted cabbage, try different flavours and toppings – parmesan and walnuts is another great combination!
This is another adaptation from The Green Roasting Tin which I cannot recommend highly enough for delicious mid week dinners.
Ingredients
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1 cabbage
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250g Mushrooms (optional)
From the cupboard
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1 heaped tsp sichuan peppercorns
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1 tsp sea salt
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Rice or noodles to serve
Dressing
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1 tbsp soy sauce
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1 tbsp sesame oil
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A pinch of chilli flakes
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2 tbsp sesame seeds
Method:
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Preheat the oven to 200 degrees C (fan)
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Cut the cabbage into long quarters or sixths, keeping the stem intact so the leaves are still attached. Roughly tear the mushrooms into bite sized pieces.
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Drizzle the mushrooms and cabbage with sesame oil and rub all over the veg, getting the oil into the leaves of the cabbages
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Lightly crush the sichuan peppercorns in a pestle and mortar and sprinkle over the veg with the salt.
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Roast in the oven for 25 minutes or until the cabbage is tender in the middle and the outer leaves are crispy
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Meanwhile, cook your noodles or rice. I served mine with black rice, my new favourite grain!
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Mix all the dressing ingredients together ready to drizzle over the cooked cabbage
Recipe adapted by Alice