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.
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
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.