Cabbage is a favourite of mine all year around but when spring comes around and the tender spring cabbage comes into the shops it really makes my heart sing. This recipe will work with both types but I want to encourage you to make it when you can get your hands on this type of cabbage for a very succulent and sweet result.
In general, I find, cabbage is a great vehicle for flavour bombs. It has it’s own distinct flavour and texture for sure but still allows other distinct ingredients shine. In this case I have paired it with a simple melted butter with light miso paste and lime zest and juice. It makes a delightful concoction of savoury umami notes and zingy freshness. It also enhances the juicyness of the roasted cauliflower.
To finish the whole thing off, and to replace the crunch we’ve lost when roasting the cabbage, I sprinkle it with maple syrup roasted seeds. They are sweet, spicy and nutty and add great contrast in each mouthful.
Grilled Cabbage with Miso and Lime Butter
1 head of fresh cabbage (or sub for winter cabbage*)
1 tbsp olive oil
Sea salt flakes, to taste
0,3 cup mixed seeds (I used pumpkin-, sunflower-, and black sesame seeds)
1 tsp maply syrup
0,5 tsp chili flakes
Sea salt flakes, to taste
Miso and lime butter:
50 g vegan butter or margarine
2 tsp light miso paste
Zest from 1 lime
Juice from 0,5 lime
Preheat the oven to 225 degrees C, fan assisted**.
Cut the very end off the cabbage stem as this is usually a little dirty and not edible. Then cut the cabbage in half and cut each half into 3 wedges. Make sure to leave a good piece of stem in each wedge as this is what will hold them together.
Place the wedges on a lined roasting tray and drizzle with the oil. Season with salt to taste. Rub the oil and salt onto all sides of the cabbage wedges and spread them out evenly across the tray.
Roast the cabbage wedges for 20-25 minutes or until they are soft and succulent on the inside as well as has caught some colour around the edges.
While the cabbage is roasting prepare the seed sprinkle by combining your seeds, maple syrup, chili flakes and salt in a small bowl. Mix well to coat the seeds in the syrup. Transfer the coated seeds onto a lined small oven dish. Roast the seeds in the oven, along with the cabbage, for 7-10 minutes. They should get a little bit of colour but be careful not to burn them. Leave in the tray to cool and set while the cabbage finishes up in the oven.
Once the cabbage is almost finished melt the vegan butter over low heat in a small sauce pan. Once melted take the butter off the heat and add the miso paste. Use a metal whisk to combine the two. Make sure not to leave any miso paste lumps as these can be very salty to the taste. Finally whisk in the lime zest and juice to the butter.
Serve the wedges on individual plates or on a serving platter drizzled with flavoured butter. Break the cooled off seed mixture into pieces and sprinkle them all over before serving immeadiately for best result.
*When using winter cabbage you can lower the cooking temperature to 200 degrees C and adjust the cooking time to achieve a succulent inside of the cabbage wedge as well as some colour around the edges.
**If you don’t have a fan assisted oven you might need to adjust the cooking time for the cabbage to be tender inside as well as get some colour around the edges.