Made with pointy cabbage, this recipe makes the most of it’s sweeter, nuttier flavor. Simple and fast, this recipe can be the main course of a vegan dinner or used as tasty side with all the umami flavor of miso.

miso cabbage

prep time: 10 min
cook time: 20 min
4 servings

Ingredients

for cabbage:

1 pointed cabbage
3 tbsp olive oil
salt
pepper

for miso sauce:

1 tbsp. of miso
4 tbsp olive oil
4 tbsp water
1 tbsp mustard
2 tbsp lemon juice
salt
pepper

Preparation

Preparation of oven-roasted cabbage:

1. Preheat the oven to 350°F.

2. Cut the cabbage in four and arrange it in an ovenproof dish.

3. Pour the olive oil over the cabbage and season with salt and pepper.

4. Cook the cabbage for 20 minutes.

5. After 10 minutes, check the colour of the cabbage. If it begins to blacken, cover with aluminium foil and lower the oven temperature slightly.

Preparing the miso sauce

1. In a blender add the miso, olive oil, water, mustard, lemon juice, a pinch of salt and pepper.

2. Blend everything together and readjust if necessary. Adjustments:

   Too salty: Add more lemon, a little water and oil.

   Not salty enough: Add a little miso or salt.

   Too liquid: Add a little miso and oil.

   Not liquid enough: Add a little water

   Too much acidity: Add a little miso, oil and if that’s still not enough, add a little sugar.

   Too plain: Add a little lemon and miso.

3. Pour the sauce over the cabbage.

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