Ingredients
– 1 large head of cabbage
– 4 tbsp unsalted butter (melted)
– 3 tbsp miso paste (white or yellow)
– 2 tbsp olive oil
– 1/2 cup panko breadcrumbs
– 2 tbsp soy sauce
– 1 tbsp rice vinegar
– Salt and pepper (to taste)
– Chopped green onions or sesame seeds (for garnish, optional)
Instructions
1. Preheat the Oven:
Preheat your oven to 220°C (425°F).
2. Prepare the Cabbage:
Remove the outer leaves from the cabbage and cut it into wedges, keeping the core intact to hold the wedges together.
3. Make the Miso Butter:
In a small bowl, mix the melted butter, miso paste, soy sauce, and rice vinegar until smooth.
4. Coat the Cabbage:
Place the cabbage wedges on a baking sheet lined with parchment paper. Drizzle the miso butter mixture over the wedges, making sure to coat them evenly. Season with salt and pepper.
5. Add Panko Crumbs:
In a separate bowl, combine the panko breadcrumbs with olive oil. Mix well, then sprinkle the breadcrumb mixture over the cabbage wedges for extra crunch.
6. Roast the Cabbage:
Roast the cabbage in the preheated oven for about 25-30 minutes, or until the edges are golden brown and crispy, and the cabbage is tender.
7. Serve:
Remove from the oven and let cool slightly. Garnish with chopped green onions or sesame seeds if desired. Serve warm as a side dish or a standout centerpiece.
Enjoy your flavorful and unique dish!