If you are in the mood for a bold, memorable, and vibrant dish (but also healthy and easy to make!), turn on your oven! This braised Asian cabbage recipe delivers all that and more! Its caramelized edges, savory gochujang glaze, and delightfully crispy onions are a celebration, but the cabbage is the real talk of the party. Cabbage often gets overlooked, but it’s a powerhouse of nutrients, a potent detoxer, and can turn cancer cells “off.” Learn about the power of cabbage and other cruciferous vegetables via this blog post. It’s truly surprising just how much “eating your veggies!” can help in your healing journey.
But cabbage isn’t the only nutrient superstar in this recipe. Olive oil is a proven breast cancer healer (learn more here), and garlic is another breast cancer superfood brimming with benefits. Combined with the other saucy ingredients, they turn cabbage from drab to fab—especially with the savory taste of crunchy opinions on top! Yum Yum!
Eat it as a main or pair with your favorite organic protein.
Bon Appétit!
Ingredients:
- 1 head of green cabbage, quartered
- Avocado or Olive Oil
- 2 tbsp gochujang paste
- 1 tbsp coconut aminos
- 2 tsp sesame oil
- 1/2 tsp garlic powder
- 1 onion sliced very thinly
Directions:
- Preheat oven to 320F
- Slather cabbage in oil and sprinkle with salt, put on a parchment-lined baking sheet
- Heat in oven for about 20-30 minutes
- While cabbage is roasting mix the gochujang, coconut aminos, and sesame oil in a skillet. Add water if needed to thin. Simmer until the sauce is thickened. Once the cabbage is done in the oven put cabbage in the gochujang mixture in a skillet and cook until well coated
- Heat a skillet on the stovetop and pour in 1-2 tbsp of oil, cook onions in oil stirring continuously until onions are crispy. Remove from oil and put on a paper towel-lined plate
- Serve cabbage with a drizzle of sauce, and crispy onions on top, and consider kimchi on the side! Enjoy!