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Caramelized Miso Pointed Cabbage

This savory-sweet roasted cabbage is bursting with the most incredible flavour.

Take a seemingly humble vegetable, add a bit of imagination and watch as it starts giving main character energy!

Hardly anything makes me happier than a veggie that’s elevated to a main, zero meat required. Like this Caramelized Miso Pointed Cabbage. Beautiful cabbage taste, enhanced with a gorgeous glaze of miso, honey, sriracha and garlic. Yum!

Top with a sprinkling of sesame seeds, fried scallions and chives for even more flavour and serve with jasmine rice for a healthy and delicious meal.

xoxo Donata


1 pointed cabbage

1 cup (235ml) olive oil

2 tablespoons dark miso paste

3 tablespoons runny honey

1 teaspoon kosher salt

4 tsp sriracha

2 cloves garlic, minced

For the topping:

Fried shallots (you can find these in Asian supermarkets)

Toasted sesame seeds

Chopped chives


Preheat oven to 425F/220C.

Cut the pointed cabbage in half and remove the core.

Depending on how large the pointed cabbage is, cut lengthwise into four or five wedges.

In a bowl, mix together the olive oil, dark miso paste, honey, salt, sriracha and garlic to form a thick paste.

Place the cabbage wedges on a lined baking sheet. Baste the wedges all over with about 3/4 of the miso mixture, making sure to wiggle your basting brush into as many nooks and crannies of the cabbage as you can.

Cook in the oven for 15-20 minutes or until the edges are slightly charred.

Top liberally with fried shallots, toasted sesame seeds and chopped chives.

Serve immediately.

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