Charred Cabbage Wedges with Kimchi Relish Yoghurt
Prep time: 10 minutes
Cooking time: 35 minutes
Serves: 4
Ingredients
- 1 medium green or Savoy cabbage
- 3 tbsp olive oil
- Sea salt
- Black pepper
- 1 tsp cider vinegar or lemon juice
- Kimchi Dip
- 4 tbsp Folláin Kimchi Relish
- 150g full-fat natural yoghurt
- 1 tsp honey (optional)
Method
- Heat oven to 220°C (fan).
- Cut cabbage into thick wedges, keeping the core intact.
- Brush with olive oil, season generously, and roast cut-side down for 25–30 minutes until deeply golden and crisp at the edges.
- Flip, roast a further 5 minutes if needed. Finish with vinegar or lemon.
- Mix yoghurt and Kimchi Relish. Taste — add honey only if you need balance.
- Serve wedges hot with the dip on the side.
Ingredients
- 1 medium green or Savoy cabbage
- 3 tbsp olive oil
- Sea salt
- Black pepper
- 1 tsp cider vinegar or lemon juice
- Kimchi Dip
- 4 tbsp Folláin Kimchi Relish
- 150g full-fat natural yoghurt
- 1 tsp honey (optional)
Method
- Heat oven to 220°C (fan).
- Cut cabbage into thick wedges, keeping the core intact.
- Brush with olive oil, season generously, and roast cut-side down for 25–30 minutes until deeply golden and crisp at the edges.
- Flip, roast a further 5 minutes if needed. Finish with vinegar or lemon.
- Mix yoghurt and Kimchi Relish. Taste — add honey only if you need balance.
- Serve wedges hot with the dip on the side.
