Charred Gochujang Cabbage with Herb Vinaigrette
Cabbage is set to be one of the biggest food trends of 2026, and we couldn't be happier as we adore this humble vegetable! This is honestly one of the best ways we’ve ever eaten it! Sweet, smoky, spicy and soft in the centre, this is a must-try for both cabbage lovers and cabbage sceptics alike.
Takes 30 minutes
Serves 2
Ingredients
Charred Gochujang Cabbage
- 1 head York cabbage about 800g–1kg
- 30 –45g gochujang or chilli paste 2–3 tbsp
- 30 –45ml olive oil 2–3 tbsp
- Generous pinch of salt
To Serve
- 150 g The Happy Pear Organic Hummus 1 tub
Herb Vinaigrette
- 15 g fresh coriander about ½ cup loosely packed
- 45 ml olive oil 3 tbsp
- 30 ml rice vinegar 2 tbsp
- 15 ml maple syrup 1 tbsp
- 1 tsp chilli powder or chilli flakes
Instructions
Method
- Preheat the oven to 200°C (180°C fan).
- Cut the cabbage in half lengthways. Spoon the gochujang into the centre of each half and spread slightly.
- Heat an ovenproof pan or non-stick frying pan over high heat. Once hot, add 30ml (2 tbsp) olive oil.
- Place the cabbage cut-side down (gochujang side down) into the pan with a generous pinch of salt. Fry for about 5 minutes until nicely charred.
- Flip the cabbage over — the cut side should be deeply caramelised. If using an ovenproof pan, transfer directly to the oven. Otherwise, move the cabbage to a baking tray, cut-side up.
- Bake for 20 minutes, until golden, charred on the outside and soft and juicy in the centre.
Make the Herb Vinaigrette
- While the cabbage is roasting, finely chop the coriander and mix with the olive oil, rice vinegar, maple syrup and chilli. Taste and adjust seasoning as needed. You can leave it chunky or blend until smooth – whichever you prefer.
To Serve
- Spoon the hummus onto a serving plate. Place the roasted cabbage on top and drizzle generously with the herb vinaigrette.
