Roasted cabbage wedges with XO sauce from From the Oven to the Table: Simple Dishes That Look After Themselves (page 115) by Diana Henry

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Notes about this recipe

  • anna_ctsxgu on April 11, 2026

    As we were making a Japanese meal I used miso instead of xo sauce. Once out of the oven I arranged the cabbage wedges on a plate, covered them in stripes of eel sauce (homemade), extra hot sriracha mayo and kewpie mayo then added the breadcrumbs and some black sesame seeds atop. This was hands down the star of the meal

  • RogerP on November 25, 2023

    Diana Henry insists this must be made with rye sourdough, but I only had a lighter sourdough and I enjoyed it.

  • Foodycat on October 28, 2019

    We cooked this in a charcoal grill, so I parcooked the cabbage wedges in the microwave for a couple of minutes first. But the flavours of rye and the punchy XO sauce were fabulous with the cabbage. ETA - I've done the crumbs as a garnish for deep fried Brussels sprouts as well, and that was very successful.

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