Whole roasted cabbage quarters with Sichuan pepper, sesame & mushrooms from The Green Roasting Tin: Vegan and Vegetarian One Dish Dinners (page 38) by Rukmini Iyer

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Smoked tofu with fennel, pak choi & peanut satay dressing

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anniecc on May 09, 2023

    This was really good, although very salty - I would halve the salt quantity next time. I added minced shallots to the dressing and served it with short grain brown rice.

  • Hannaha100 on March 11, 2021

    Made a version very loosely based on this as daughter is allergic to sesame and hates pepper. Roasted cabbage quarters and ordinary chestnut mushrooms (halved) in olive oil and salt and it came out really well. Served with rice and tofu. M1 ate all of hers. M2 really liked the mushrooms but not so keen on the cabbage. Would make this again.

  • eeeve on October 07, 2020

    Made this without mushrooms, as none at home, and added a few courgettes instead to use them up. Thought the cabbage with dressing was great! Served this with pasta (duh - the 3yo's request) but some jasmine rice would have been ace! Will def make again.

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