Roasted Five-Spice Cabbage Recipe

all the spices, all the time.

I keep my spices in little magnetic pottles that are stuck to the side of my fridge. They’re in a line, all 24 of them. I also keep the extra spices in click-clacks (Tupperware) in my cupboard, ya know, cause 24 ain’t enough. Life is better with spices, especially when I remember to use them.

I’m a fan of spices.

Many moons and many Sophie lifetimes ago, I spent a summer cycling through Europe (I actually spent years on a bicycle cycling through 18 countries… but that’s a story for another day). I spent a month cycling through the Netherlands, Germany and France with my foodie friend Astrid, and our days revolved around… food. (Who would have thought it?) We chose the best fruit trees to picnic under, we devoured food at the little village markets, we made cakes for people we stayed with, and had food at the centre of our days (not cycling, that was second in importance on our cycling trip). Our bicycle panniers were laden with freshly plucked summer fruits – peaches and cherries – as well as a big bag of spices. Bigger than my combined toiletries (priorities, right?)

Spices are life.

I have the 24 magnetic spice tins from van-life, when they were sneakily attached to the inside of my cupboard doors. One of the said tins was full of Chinese Five Spice, and I’m ashamed to say I never used it. That is, until today.

But first… cabbage.

I am a big fan of cabbage. As in A BIG FAN OF CABBAGE. Of all veggies, really. I can happily go for weeks and weeks without meat or fruit or even alcohol (shocking for someone who loves gin and whisky so much), but fresh veggies are where it’s at. I love cabbage. At a Japanese restaurant in the city, they serve chunks of raw cabbage with kewpie mayo, and it’s the best thing on earth. A while back, my foodie friend and I cooked cabbage in a cast-iron pan over fire embers with olive oil, salt, and garlic, and that smoky veggie mess was also heaven on earth. Cabbage with mayo (or vegan aioli… see my post), carrot, celery, and celery seeds (yes!) whipped up into a coleslaw is also a winner. But five-spice? That’s new to me.

Chinese five-spice is a blend of star anise, Sichuan peppercorns, cloves, cinnamon, and fennel seeds, balancing sweet, bitter, sour, salty, and umami flavours. I can’t believe I haven’t been using it on the daily. Though with many punchy spices, a little goes a long way, so don’t overdo the quantities.

This recipe is super simple. Honestly, I love super simple. The cabbage gets a little crispy and a little burnt and is a little spicy and sweet. Honestly, so good.

Serve with your protein of choice (perhaps a slab of tofu or sliced chicken drizzled in the same spice/sauce mix). Ideally pop your protein in the oven at the same time, to make life easy and delicious – just how we want it.

Roasted Five-Spice Cabbage

Ingredients:

• ½ head of cabbage, chopped wonkily or however you please

• 2 tbsp neutral oil

• 1.5 tsp Chinese five-spice powder

• 2 tbsp soy sauce (or tamari for gluten-free)

• 1 tsp apple cider vinegar

• 1 tsp sugar

• 2 cloves garlic, minced

• ½ tsp chilli flakes (optional)

Method:

1. Preheat oven to 220°C (yes, HOT). Line a baking tray with baking paper.

2. Mix the oil, five-spice powder, soy sauce, vinegar, sugar, garlic, and chilli flakes in a small bowl.

3. Scatter cabbage on tray. Drizzle with mixed spices/sauce and rub in with your hands. (Go on, get messy.)

4. Roast for 15 minutes, then flip the wedges and roast for another 8–10 minutes, until golden and crispy at the edges.

5. Devour.