Cabbage is a much maligned vegetable, with many of us having unpleasant memories of watery over cooked soggy cabbage. Cooked with a little care, cabbage is yummy and very good for you. According to nutritionists, we should all be eating more of it. Its nutrient dense, packed with fibre, and generally good for your gut health.
This is really tasty, and fairly easy to prepare with the oven doing the work. The cabbage goes sweet and slightly charred at the edges and the miso butter adds a salty richness to it. I had this along with some chicken I roasted in the oven at the same time. (I’m such a cheapskate I never turn the oven on just to cook one thing). If you don’t eat meat this is also delicious served on a bed of rich creamy hummus.
What’s even better it has only 3 ingredients, and is almost too good to be described as just a side dish. I used a sweetheart cabbage, and because of its shape, it made more sense to cut it into wedges. You can make this with other types of cabbage. Cut them into steaks if you prefer.
Serve 4 (but if using a large cabbage, up the ratio of butter and miso paste)
Ingredients
1 Sweetheart cabbage (tough/damaged outer leaves removed if necessary and cut into quarters with the core parred back but not removed completely as this with help the wedges stay in one piece)
40 Grams Butter (melted)
1 Tbsp Miso Paste
Method
- Preheat your oven to 180 degrees (Celsius), and prepare a baking sheet (I usually line mine with foil because I’m lazy and it cuts down on washing up)
- Melt the butter in a bowl in the microwave (or in a pot if you don’t have one), and then stir in the miso paste until thoroughly combined
- Lay your cabbage wedges on the tray and brush evenly with the miso butter, before baking for 15-20 minutes (depending on the size of the wedges) until the cabbage has softened
- Serve immediately
Seaneen's Sunnyside Kitchen 