Creamy Roasted Chili Wedge Cabbage

Prep the Cabbage

1. 01

   Cut the cabbage in half through the core, then slice each half into wedges from the center outward, keeping the core intact so the wedges hold together.
   

Sear the Wedges

1. 02

   Heat neutral oil in a large skillet over medium-high heat, place the cabbage wedges cut-side down, cover, and cook until lightly charred on the bottom.
   

Build the Sauce

1. 03

   Flip the wedges, remove the lid, and add garlic, butter, sugar, soy sauce, and rice vinegar to the pan, letting the sauce bubble and coat the cabbage.

Add Creaminess

1. 04

   Stir in the Kewpie mayo and white pepper, then flip the cabbage once more to coat evenly in the creamy glaze.
   

Garnish and Serve

1. 05

   Transfer to a serving plate and finish with chili oil, sliced green onions, and optional crispy shallots.