• Split roast cabbage served with rice (Adam Liaw)Source: Adam Liaw

To achieve the caramelised edges, deep flavours, and sweet-and-savoury magnificence of this cabbage dish, the cabbage is fried cut-side down in olive oil then wrapped in foil and roasted.






Skill level

Average: 3.5 (68 votes)


  • ½ medium white cabbage
  • 3 tbsp extra virgin olive oil
  • salt flakes and ground black pepper, to taste
  • 3 tbsp tahini
  • 3 spring onions, finely sliced
  • handful coriander leaves
  • steamed rice, to serve


  • 2 tbsp white miso
  • 60 ml (¼ cup) rice vinegar
  • 60 ml (¼ cup) sesame oil
  • 2 tbsp soy sauce
  • 5 cm piece ginger, peeled and finely grated

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


  1. Preheat the oven to 210˚C.
  2. Place a large frying pan over medium high heat. Brush half the olive oil over the cut side of the cabbage and season with salt and pepper. Add the remaining olive oil to the pan and cook the cabbage, cut-side down until it is beginning to caramelise. Wrap some foil over the cabbage in the pan and transfer to the oven. Roast for 45 minutes, then reduce the heat to 180˚C and roast for another hour or until the cabbage is soft and caramelised.
  3. Meanwhile, for the dressing, place all the ingredients in a bowl and stir to combine.
  4. Make cross cuts, 3 in each direction, into the flat side of cabbage, but not all the way through. Spoon over the dressing, drizzle with the tahini and top with the spring onions and coriander. Serve with steamed rice.


Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.

Photography by Adam Liaw.