Charred Cabbage Wedges with Kimchi Relish Yoghurt
The humble cabbage.
Cabbage has been part of Irish kitchens for a long time.
Not particularly glamorous, rarely the centre of attention — but reliable, adaptable, and always there when you need it. It grows well here, holds through colder months, and turns up in everything from simple weeknight dinners to more considered weekend cooking.
We’ve been serving charred cabbage wedges with our Kimchi Relish, where caramelised edges meet a sharp, gently spiced finish. It makes sense the minute you taste it.
Serve hot, with the dip on the side.
We like to let the cabbage do most of the work — the relish just sharpens everything.
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.
