adapted from the green roasting tin – rukmini iyer
dressing can be peanut or soy

ingredients for 2

veg:
1 large sweetheart cabbage, pointy one
250-300g mushrooms, ideally shiitake
cook with:
2 tbs sesame (or olive) oil for roasting tin
2 tsp salt
2 heaped tsp sichuan peppercorns, lightly crushed, from an asian store if possible

dressing options
1) peanut sauce – maybe reduce amounts so as not to be too claggy
100g crunchy peanut butter
2 tbs soy (or tamari) sauce
half red chilli, finely chopped
2 tbs rice wine (or apple) vinegar
2 cms grated ginger

2) sesame sauce
1 tbs soy (or tamari) sauce
1 tbs sesame (or olive) oil
2 tsp sesame seeds
half red chilli, finely chopped
1 tbs rice wine (or apple) vinegar

preparation

pre-heat oven to 200 deg C fan 220 deg C normal

cut cabbage into long quarters, keeping stem intact and place in roasting tin cut side up
add sliced mushrooms to the tin

work the oil into the cabbage and mushrooms, especially in between the cut leaves
sprinkle salt and the crushed peppercorns and transfer to the oven

roast in oven for 25 mins

mix together the peanut or sesame dressing and set aside to pour over the finished dish

serve with white rice