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Ingredients
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Cabbage
Miso Glaze
Cashew Cream
Plant XO Sauce
Method
Cabbage Preparation
- 1
Prepare the Cabbage
Remove the outer leaves of the cabbage and cut it into quarters. Rinse under cold water and pat dry.
- 2
Miso Glaze Preparation
- 3
Mix the Miso Glaze
In a small bowl, whisk together the white miso paste, maple syrup, rice vinegar, and sesame oil until smooth and well combined.
Cashew Cream Preparation
- 4
Soak the Cashews
Soak the raw cashews in water for at least 4 hours or overnight. Drain and rinse before proceeding.
- 5
Blend the Cashew Cream
In a blender, combine the soaked cashews, 1 cup of water, lemon juice, and salt. Blend until smooth and creamy. Adjust seasoning to taste.
Cooking and Assembly
- 6
Char the Cabbage
Preheat a grill or grill pan over medium-high heat. Place the cabbage quarters cut side down on the grill. Cook for about 5-7 minutes until charred and slightly tender.
- 7
Apply Miso Glaze
Flip the cabbage quarters and brush the miso glaze evenly over the charred side. Cook for an additional 5 minutes, allowing the glaze to caramelize.
- 8
Serve
Remove the cabbage from the grill and place on a serving platter. Drizzle with plant XO sauce and a dollop of cashew cream. Garnish with fresh cilantro.