PREP TIME: 5mins COOKING TIME: 60mins

Slow roasted organic baby cabbage with a zippy ginger & miso dressing is just what you need for an amazing centre piece. I top this off with some tahini and crispy onions and its just beautiful.

Something really amazing happens when you slow roast vegetables, they really give off some stunning umami flavours and lots of different textures.

The miso & ginger dressing is one of my staples and honestly is amazing over anything, think salads, noodles, steamed rice and roasted veggies. Make double and keep a stash in the fridge!

Serves 2

 

SERVING SUGGESTION

I would suggest serving this with steamed jasmine rice for a good light lunch or dinner idea.

WHAT YOU WILL NEED

ovenproof pan

INGREDIENTS
  • 1 small whole cabbage cut in half or 1/2 of a medium sized cabbage
  • 4 tablespoons olive oil
  • salt & pepper
  • 1/3 cup crispy onions (shop bought)
  • 4 tablespoons tahini
  • chopped spring onions or coriander for a garnish

Miso Dressing 

METHOD
  1. Preheat the oven to 230c
  2. Place a large ovenproof pan on medium heat, season the cut size of the cabbage with salt and olive oil, drizzle the rest of the olive oil in the pan.
  3. Add the cabbage, cut side down, on the pan and push the cabbage down, we are looking for an amazing caramelisation and colour on the cabbage.
  4. Wrap the pan and cabbage in baking paper and foil, tucking the sides into the pan to create a nice seal. Add to the hot oven for 30 minutes. Turn down the oven to 180c and roast for another 40 minutes for a small cabbage or 1 hour for a medium cabbage . Remove and let the cabbage rest for 10 minutes.
  5. Meanwhile make the miso dressing, set aside.
  6. When ready to serve, cut the cabbage in four, making cross cuts, add a few generous tablespoons of the miso dressing and drizzle with tahini before scattering the crispy onions. Sprinkle over the spring onions and/or coriander. Enjoy

 

KITCHEN NOTES

Recipe inspiration Tom Walton

Print Friendly, PDF & Email

PREP TIME: 5mins COOKING TIME: 60mins

Slow roasted organic baby cabbage with a zippy ginger & miso dressing is just what you need for an amazing centre piece. I top this off with some tahini and crispy onions and its just beautiful.

Something really amazing happens when you slow roast vegetables, they really give off some stunning umami flavours and lots of different textures.

The miso & ginger dressing is one of my staples and honestly is amazing over anything, think salads, noodles, steamed rice and roasted veggies. Make double and keep a stash in the fridge!

Serves 2

 

SERVING SUGGESTION

I would suggest serving this with steamed jasmine rice for a good light lunch or dinner idea.

WHAT YOU WILL NEED

ovenproof pan

INGREDIENTS

  • 1 small whole cabbage cut in half or 1/2 of a medium sized cabbage
  • 4 tablespoons olive oil
  • salt & pepper
  • 1/3 cup crispy onions (shop bought)
  • 4 tablespoons tahini
  • chopped spring onions or coriander for a garnish

Miso Dressing 

METHOD

  1. Preheat the oven to 230c
  2. Place a large ovenproof pan on medium heat, season the cut size of the cabbage with salt and olive oil, drizzle the rest of the olive oil in the pan.
  3. Add the cabbage, cut side down, on the pan and push the cabbage down, we are looking for an amazing caramelisation and colour on the cabbage.
  4. Wrap the pan and cabbage in baking paper and foil, tucking the sides into the pan to create a nice seal. Add to the hot oven for 30 minutes. Turn down the oven to 180c and roast for another 40 minutes for a small cabbage or 1 hour for a medium cabbage . Remove and let the cabbage rest for 10 minutes.
  5. Meanwhile make the miso dressing, set aside.
  6. When ready to serve, cut the cabbage in four, making cross cuts, add a few generous tablespoons of the miso dressing and drizzle with tahini before scattering the crispy onions. Sprinkle over the spring onions and/or coriander. Enjoy

 

KITCHEN NOTES

Recipe inspiration Tom Walton

Print Friendly, PDF & Email