AL GREEN YOGA

Recipe by Ali Slagle

INGREDIENTS

• ¼ cup grapeseed or vegetable oil
• 2 tablespoons gochujang
• 2 teaspoons sugar
• 2 garlic cloves, finely grated
• 1 medium green cabbage (2½ to 3 pounds)
• Salt
• ¼ cup roasted, salted peanuts, coarsely chopped
• 2 scallions, thinly sliced

PREPARATION

Step 1

Place the sheet pan in the oven, then heat the oven to 450 degrees. In a large bowl, stir together the oil, gochujang, sugar and garlic; it’s OK if the mixture isn’t completely blended.

Step 2

Quarter the cabbage through the core and cut out the core. Slice each wedge crosswise into 1½-inch-thick strips. Add to the bowl, separating the leaves as you go. Sprinkle generously with salt, then toss and squeeze with your hands until evenly coated and slightly wilted. Remove the heated sheet pan from the oven, carefully line it with parchment paper, then spread the cabbage onto the pan in an even layer. (It will be crowded.) Roast without stirring until tender and charred on top, 40 to 50 minutes. Top with the peanuts and scallions.