Char Siu Charred Cabbage

In a medium bowl, whisk together hoisin sauce, honey, molasses, light soy sauce, Shaoxing wine, Chinese five‑spice powder, melted butter, minced garlic, and a dash of beetroot juice (if using) until the Char Siu sauce is smooth.

Preheat the oven to 475°F (480°F). Remove the outer leaves of the cabbage, rinse the head, pat dry, and cut it in half through the core. Slice each half into 3–4 wedges, giving 6–8 wedges total.

Arrange the cabbage wedges on a baking sheet. Drizzle the exposed side of each wedge with neutral oil, then season with salt and white pepper. Flip the wedges and repeat the oil, salt, and pepper on the opposite side.

Place the tray on the top rack of the oven and roast for about 10 minutes, or until the edges begin to turn a light golden brown.

Remove the tray, brush each wedge with roughly one‑third of the Char Siu sauce, and return to the oven. Roast for 5 minutes.

Brush a second third of the sauce over the wedges, roast another 5 minutes.

Finally, brush the remaining sauce on the wedges and roast for an additional 5–10 minutes, until the glaze is caramelised and the edges are nicely charred.

Transfer the wedges to a serving platter and drizzle any leftover sauce over the top. Serve immediately.