Buttery Miso Cabbage (Print Version)
# Ingredients:
→ Core Components
01 -
1 teaspoon miso paste
02 -
3 tablespoons divided unsalted butter
03 -
1/4 cup crispy Panko crumbs
04 -
1/4 teaspoon powdered garlic
05 -
1 pointed cabbage, cut into 4 pieces
06 -
Chopped fresh parsley (1 tablespoon, optional for topping)
# Instructions:
01 -
Turn your oven on at 400°F (200°C). Slice the sweetheart cabbage into 4 wedges, doing your best to make them the same size.
02 -
Grab a little bowl and mash together the miso paste and 2 tablespoons of soft butter. Coat each of those cabbage pieces with this mixture. Don’t forget the bottoms and edges.
03 -
Pop the cabbage onto a tray for baking and slide it into your preheated oven. Let it roast for 30-35 minutes, enough for the edges to char slightly, but the insides to keep their crunch.
04 -
As the cabbage roasts, heat up a small pan and melt the last tablespoon of butter. Dump in the Panko and garlic powder. Stir constantly as you toast everything till it’s golden. Be careful—it can burn fast!
05 -
Take your cabbage from the oven, sprinkle over the crispy breadcrumbs, and top it with parsley if you feel fancy. Enjoy it warm!
# Notes:
01 -
Butter and miso team up to bring a robust Asian-inspired flavor to roasted cabbage, rounded off with golden, crunchy breadcrumbs.