High heat delivers caramelized edges while keeping the cabbage “steaks” structured. Lively flavors from the miso, soy sauce and chili crunch bring layered umami and heat. This is a vegetable-forward dish that’s bold, current and intentional!
Serves 4
Ingredients
- 1 large green cabbage
- 3 tbsp neutral oil, grapeseed or canola
- Salt, to taste
- 3 tbsp unsalted butter, softened
- 1 1/2 tbsp white or yellow miso
- 1 tsp soy sauce
- 1 tsp rice vinegar
- 1–2 tbsp chili crunch, to taste
- sesame oil, a few drops
- toasted sesame seeds
- sliced chives / green onions
Method
- Preheat oven to 400°C.
- Prepare the cabbage by cutting the cabbage into thick slices (about 3/4 to 1 inch). Be sure to keep the core intact so the layers hold together. Sprinkle with salt.
- Oil a rimmed baking sheet. Lightly brush with both sides of the cabbage slices with oil and place on the sheet. Roast for 35-45 minutes or until tender crisp and edges are caramelized. The cabbage should soften slightly but retain a pleasant bite.
- To make the miso-soy butter, mix butter, miso, soy sauce and rice vinegar together until smooth.
- Spoon miso-soy butter over the hot cabbage so it melts into the layers. Finish with chili crunch and a few drops of sesame oil. Top with a sprinkle of toasted sesame seeds and sliced green onions
