A few days ago, I used half of Napa cabbage for Okonomiyaki and noticed how beautiful the slice across the cabbage head is.
Since then I had an idea of roasting round slices of Napa cabbage. It can be developed into numerous variations, including vegan and/or gluten-free and with different flavors. It was a lucky coincidence that I had ramekins with the same diameter as the cabbage. The same can be done without ramekins on a baking sheet, if every slice is loosely trussed with culinary thread. Don’t make it tight, because we want batter to fill the space between the cabbage leaves. Play with your own flavors and colors for the batter — add herbs, spices, pestos, salsas instead of my fermented peppers sauce. Use rice or garbanzo beans flour for gluten-free versions. Use coconut milk for vegan ones.
Remove damaged outer leaves and slice cabbage. If using ramekins, brush them with melted butter and place slices inside.
In a small bowl, combine and whisk all the ingredients for the batter. Let it rest for 45 minutes in room temperature or overnight in refrigerator to properly hydrate flour.
Preheat oven 425F, convection mode. Pour about 4 tbsp of batter on top of each slice, 1 tbsp at a time, giving it time to fill the space between the leaves. Using the bottom edge of the spoon, loosen up cabbage leaves to help batter go between them.
Line baking pan with silicone mat to prevent ramekins from sliding around, and place ramekins. Roast cabbage for about 15 minutes. Check after 10 minutes, you might want to brush cabbage slices with some melted butter to avoid over-drying).
Serve warm with flavored sour cream sauce. For 4 portions, I mixed 5 tbsp of sour cream with 1 tbsp of Fresno and Bell Pepper Fermented Sauce (see my recipe) to compliment the batter.