Miso Butter Roasted Cabbage

Miso Butter Roasted Cabbage

I think Cabbage is a highly undervalued cruciferous vegetable. Aside from being high in antioxidants and anti inflammatory properties Cabbage is delicious! I happen to love it fermented in sauerkraut and kimchi and adore its crunchiness in salads and slaws. One of the easiest and most delicious ways to enjoy it is simply roasted. This Miso Butter Roasted Cabbage is easy to make and will add a ton of flavor to any meal.

Serves 4 -6

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Ingredients

1 small Green Cabbage cut into 6-8 wedges (depending on the size of your cabbage)
1 small Red Cabbage cut into 6-8 wedges
1-2 Tbsp (15-30 ml) of Oil
Salt & Pepper to taste

3 Tbsp (45 g) of Miso Paste ( I used Cold Miso Mountain)
2 Tbsp (30 g) Vegan Butter melted
1 Tbsp (15 ml) Rice Vinegar
1 Tbsp (15 ml) Black Vinegar
1 Tbsp (15 ml) of Mirin
1/2 Tbsp Soy Sauce
White Pepper to taste

Garnish with:
2 Green Onions sliced thin
1 Tbsp (15 g) Toasted Sesame Seeds for garnish

Directions

1. Prepare the cababge by cutting into thick wedges. Remove part of the core but leave some intact so the cabbage holds together.

2.Lay out the Cabbage wedges onto a baking sheet and lightly brush with Oil. Season with Salt & Pepper and then bake at 375 for 15 minutes.

2. Mix together the melted butter, miso paste, rice & black vinegars, mirin, soy sauce and white pepper. Set aside.

3. After the cabbage has cooked for 15-20 minutes. Generously brush the miso butter mixture all over the cabbage and continue baking for another 8-10 minutes. Re-apply any remaining miso butter and finish baking for another 10 minutes or until nicely browned.

4.Serve with chopped green onions and sesame seeds. The cabbage will be nicely browned but still tender and juicy.

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