All recipes

Filipino-Inspired Cabbage w/ Baked Garlic Rice & Sawsawan

V
V*
DF
GF
Serves
4
Cook Time
75-90 minutes

Roasted cabbage wedges cooked until sweet and caramelised, paired with fragrant baked garlic rice and a sharp, punchy sawsawan for drizzling.

Roasted cabbage wedges cooked until sweet and caramelised, paired with fragrant baked garlic rice and a sharp, punchy sawsawan for drizzling.

IngredientsMethod

Ingredients

For the cabbage
  1. White cabbage |1 large| cut into 6 wedges through the root
  2. Oil |2 tbsp|
  3. Soy sauce |1 tbsp|
  4. Vinegar |1 tbsp|
  5. Black pepper |1 tsp|
  6. Garlic powder |1 tsp|
For the rice
  1. Garlic cloves |6| finely chopped, fried in oil until golden, reserve the oil
  2. Rice (jasmine or long grain) |200g| rinsed
  3. Vegetable stock |450ml|
  4. Oil or butter |1 tbsp|
For the sawsawan
  1. Vinegar (cane, apple cider or white) |120ml|
  2. Garlic cloves |1–2| finely chopped
  3. Bird’s eye chillies |1–2| sliced
  4. Soy sauce (Datu Pati or Silver Swan) |1–2 tbsp|
  5. Sugar |1 tsp| optional
To finish
  1. Garlic chips | | thinly sliced garlic fried until golden

Ingredients

For the salad
Tofu
150g
Chickpeas
1 can (400g)
Green Lentils
100g
Spinach
150g
Almonds
2 tbsp
Tempeh
100g
Olive oil
1 tsp
Avocado
1
Chilli Flakes
Pinch

Method

Season the cabbage
  1. Heat oven to 190°C
  2. Mix the oil, soy, vinegar, pepper, garlic powder and salt
  3. Rub or brush all over the wedges
  4. Arrange in a heavy roasting dish, cut sides up
  5. Cover with a lid or foil and roast for 35–40 minutes until the edges catch and the cabbage softens
Add the rice
  1. Remove the lid, scatter the rinsed rice around the cabbage
  2. Tuck in the fried garlic
  3. Drizzle with 1 tbsp oil or butter
  4. Pour over the hot stock
  5. Season all over with salt
Bake
  1. Cover tightly with foil or a lid
  2. Bake for 25 minutes until the rice is tender and steamed
Finish
  1. Remove the lid, drizzle a little of the leftover oil used for frying the garlic around the outside of the rice
  2. Bake for a final 10–12 minutes to caramelise the top of the rice and deepen the roast on the cabbage
Make the sawsawan
  1. Combine vinegar, garlic, chillies, soy and sugar if using
  2. It should be sharp, a little salty and spicy
Serve
  1. Spoon the sawsawan over the cabbage and rice or serve it alongside for drizzling
  2. Scatter with garlic chips

Method

The Method for the Recipe Content Goes Here
  1. Enter step one for the recipe here
  2. Enter step one for the recipe here and any further information.
  3. Enter step three for the recipe here.

Other tasty recipes to try...

View all
Toad in the Hole
V
V*
DF
GF
Pasta alla Nerano
V
V*
DF
GF
Roasted Corn & Miso Macaroni
V
V*
DF
GF
4 Ingredient Courgette Lemon & Basil Pasta
V
V*
DF
GF
View all
filipino-inspired-cabbage-w-baked-garlic-rice-sawsawan