Recipe: Charred cabbage wedges with miso butter
September 29
We’ve all been there – you buy a head of cabbage because you think ‘it’s been a while’, and then you have a half knocking about in your fridge (which reminds you why it had been a while!)
Finding myself in the same situation, here’s a recipe that made a delicious dinner of that half cabbage that would otherwise still be waiting for its day to shine:
Ingredients:
- Half a head of cabbage, cut into wedges no more than 1.5cm at the thickest part (core left in)
- 2 tbs butter, softened
- 2 tbs miso paste (I used the lovely red lentil miso from Nuu Miso)
- 8 tbs plain yoghurt
- 2 tbs chilli oil* (more or less based on how spicy you like your food)
- 1 tbs soy sauce/tamari
- Toasted seeds (I used black + white sesame)
- Sliced spring onions for garnish (or fresh herbs like coriander or parsley)
- Salt and pepper to taste
Serves 2 as a main, 3-4 as a starter
Instructions:
- Preheat your oven to 220 degrees C fan.
- Mix the butter and miso paste, season with salt and pepper.
- Spread the butter-miso mixture on one side of the cabbage wedges and place them, butter side down, on a tray lined with baking paper. Now spread the mixture on the sides facing up.
- Put the tray in the oven for 20 minutes till the cabbage is well-charred on the top (don’t worry if the outermost leaves are going really dark).
- In the meantime, spread the yoghurt on a serving dish and prepare your garnishes.
- Toast the seeds in a dry pan, mixing them with some salt and pepper when cooled.
- Slice the spring onions.
- Mix the chilli oil and soy sauce.