Miso Roasted Cabbage
Napa cabbage is one of my favorite vegetables. It can be so versatile, both perfect in cold dishes such as Asian style coleslaws, or in warm dishes where it provides a wonderful crunch to soups and stews. This roasted version is a great combination of the two styles. The cabbage keeps its shape and texture, but the roasting brings out its natural sugars which work perfectly with the savory coating. It is perfect as a side dish to your favorite protein, but it is also a superb vegetarian dish in its own right.
Miso Roasted Cabbage Recipe
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(Serves About 4)
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Ingredients
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1 large Napa Cabbage (Cut in Quarters, Lengthwise)
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1 Large Shallot (Minced)
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4 Cloves Garlic (Minced)
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2 Inches Fresh Ginger (Minced)
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1 Tablespoon Sesame Oil
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1 Tablespoon White Miso Paste
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1 Tablespoon Rice Wine Vinegar
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1 Teaspoon Red Pepper Flakes
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1 Tablespoon Soy Sauce
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1 Teaspoon Ground Black Pepper
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¼ Cup Cilantro Leaf (Rough Chop)
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½ Stick Unsalted Butter (Melted)
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¼ Cup Olive Oil
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Method
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Place the four quarters of the cabbage (core side up) in a large baking dish or a cast iron skillet.
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Place all of the other ingredients (except the black pepper, the cilantro leaf and about 1 tablespoon of olive oil for garnish) in a bowl and combine them well. You can do this in a blender as well but be careful not to turn it into a smooth paste, you want texture.
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Brush the cabbage with the marinade. Try to get some of the juices to flow down into the leaves of the cabbage.
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Place the cabbage in the refrigerator and leave for about 15 minutes.
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Pre-heat the oven to 375 degrees Fahrenheit and bake the cabbages for 15-20 minutes. You can do longer if you want a softer texture.
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During the baking period, baste the cabbages with juices that are beginning to bubble on the base of the dish.
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When ready to serve, sprinkle the cabbages with the olive oil, the ground black pepper and the cilantro leaf.