Miso Roasted Cabbage Recipe

Preheat and prepare cabbage

Preheat oven to 425°F (220°C). Remove any loose outer leaves from the whole cabbage. Using a sharp chef's knife, cut the cabbage into 6 equal wedges (core left intact so wedges hold together). Pat wedges dry with paper towel.

Make miso glaze: In a small bowl, whisk together white miso paste, mirin, soy sauce, neutral oil, honey (or agave), sesame oil, coarse salt, and black pepper until smooth and emulsified.

Brush each cabbage wedge generously with the miso glaze on both cut sides. Place wedges on a parchment-lined or lightly oiled baking sheet, cut side up. Reserve any leftover glaze for finishing.

Roast: Roast cabbage in the preheated oven for 20–25 minutes, until edges are browned and caramelized and the core is tender when pierced with a knife. If you want more char, broil for 2–3 minutes at the end, watching carefully to avoid burning.

Cook edamame if needed: If using frozen edamame, blanch in boiling salted water for 3 minutes, then drain and cool slightly. If using fresh shelled edamame, steam or blanch until tender (about 3–4 minutes).

Combine puree ingredients: In a food processor or high-speed blender, add cooked edamame, vegetable broth (or water), lemon juice, olive oil, minced garlic, grated ginger (if using), and sea salt.

Process to smooth: Blend until smooth and creamy, scraping down the sides as needed. If the puree is too thick, add up to 1–2 tablespoons additional broth or water to reach a spreadable consistency. Taste and adjust salt or lemon as desired.

Transfer puree to a small bowl and keep at room temperature until plating (it can be served slightly warm or at room temp).

Prepare vegetables: Thinly shred the napa or green cabbage and julienne or shred the carrot. Place in a medium bowl.

Make quick pickle: In a small bowl, whisk together rice vinegar, water, sugar, and salt until sugar dissolves. Pour the pickling liquid over the shredded cabbage and carrots and toss to combine.

Marinate: Let the vegetables sit at room temperature for at least 10 minutes (up to 1 hour) to quick-pickle and soften. Stir in toasted sesame seeds if using just before serving.

Assemble: Spread about 2 tablespoons of edamame puree onto each plate (or a smear across a serving platter). Place a roasted miso-glazed cabbage wedge on top of the puree.

Add pickles: Spoon a generous tablespoon or two of the picked cabbage and carrot mixture alongside or on top of the cabbage wedge for brightness and crunch.

Finish and garnish: Drizzle any reserved miso glaze over the roasted wedges if desired. Sprinkle sliced scallions, toasted sesame seeds, and microgreens or cilantro. Add a few drops of toasted sesame oil for aroma. Serve warm.