1/2 large white cabbage, cut into wedges through the stem
2 tablespoons olive oil
coriander, to garnish
¼ cup dried shiitake mushrooms
4 kaffir lime leaves
3 cloves garlic, thinly sliced
4cm piece fresh ginger, grated
3 tablespoons soy sauce
3 tablespoons apple cider vinegar
1 tablespoon brown sugar
1.5 litres vegetable stock
Preheat the oven to 150°C.
Place cabbage wedges in a roasting dish and brush with olive oil. Bake for 20–25 minutes until they begin to brown and become crispy.
Broth: Place the dried mushrooms and kaffir lime leaves in a large saucepan and cover with 2 cups boiling water. Leave to soak for 15 minutes. Place the saucepan over a medium-high heat, add remaining ingredients and stir to combine. Cover and bring to a simmer. Simmer for 10–15 minutes, then remove the mushrooms and leaves from the broth.
Place the roasted cabbage wedges in bowls, top with the hot broth and garnish with coriander. Serves 4–6.