Ember roasted cabbage
Cabbage brings plenty of fiber and volume, while the coconut based sauce makes the flavor softer and richer. Long cooking over the coals gives it a very tender texture without grains or extra carbs. This side dish pairs especially well with meat and other grilled food.
Prepare the cabbage
Remove the damaged outer leaves from the cabbage (1200 g), trim the protruding core, and cut a deep cross on top. Rub the cabbage with the vegetable oil (10 g) and salt (9 g), making sure some salt reaches inside the cuts.
Wrap the cabbage in several layers of foil, place it onto grey coals, and cook for about 75 minutes, turning it from time to time, until the center becomes very tender.
Serve
Mix the oyster sauce (15 g) with the coconut milk (30 g). Let the finished cabbage cool slightly, unwrap it, remove the most charred outer leaves, and cut the head into 8 pieces.
Drizzle the cabbage with the sauce and, if you like, finish it with cayenne pepper (to taste). Serve it while still warm.
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