Sauce Recipes : Assortment’s miso roasted cabbage
You're probably familiar with cabbage in a coleslaw or a salad but have you thought to roast it? This recipe puts the humble cabbage in the limelight - it’s packed full of flavour from caramelising the cabbage first, adding a umami flavour from the miso, sweetness from the maple and complemented by the fresh but savoury tahini sauce.
This recipe uses an ovenproof pan with a lid, however if you don't have one that's no drama, simply transfer the cabbage to an ovenproof dish and cover it with tin foil after searing.
Ingredients
Miso Cabbage
1/2 a large green cabbage
1-2 Tbsp olive oil or butter
2 Tbsp miso paste
1 Tbsp maple syrup or honey
1/2 cup of water
Pinch of salt
Herby Tahini Sauce
1/4 cup coriander and mint (finely chopped)
Juice of one large lemon
1 garlic clove (crushed)
¼ cup smooth tahini (we like to use the Ceres Organics one as its nice and runny) ½ cup of water
Method
Preheat the oven to 200 degrees celsius (fan bake).
Heat a pan over a medium heat and add a generous drizzle of olive oil or butter. Sear the cabbage for approximately 3 minutes on each side to allow the outside to brown and get caramelised.
Make the miso sauce by adding the miso, maple, salt and water into a small bowl and whisking until smooth.
Pour over the cabbage and pop in the oven with a lid for 45 minutes.
Remove the lid for the last 15 minutes so the outside of the cabbage gets deliciously crispy and caramelised.
Whilst the cabbage is cooking make the green tahini sauce by adding the finely chopped mint and coriander to a small bowl with the lemon juice, garlic and tahini, mix well. Slowly add the water until it’s at a drizzling consistency.
Serve cabbage drizzled with the tahini sauce. Enjoy it while it's hot!
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