Miso & Sesame Roasted Cabbage Wedges Recipe - winter
The first in our new series of seasonal and nutritious recipes with Purusha’s resident chef Holly’s Garden Kitchen
We often think that the late winter is pretty bleak in the kitchen garden as it’s not full of colour like the rest of the year. Even though this may look like the case at first glance, if you start digging there is plenty of produce keeping cosy beneath the surface. Beetroot, parsnips, carrots, swede, turnips, celeriac! Not to forget the above-ground greens that are still going too, winter cabbages, brussel sprouts and leeks. The first dash of bright pinky red may also be popping up from forced rhubarb, which is so lovely and sweet and perfect for desserts.
This month for our first ‘Cooking Through the Seasons’ recipe the focus is going to be on the humble cabbage. This may be a veg you’ve only ever eaten steamed with your roast dinner or shredded and raw in a coleslaw. Both delicious options (or I think so) but we can definitely take it to the next level with a help from a few ingredients.
If you’ve cooked with miso before, you’ll know it adds a delicious salty caramelised taste to whatever you’re making. It’s available from any large supermarket now so you shouldn’t have an issue finding it. Miso is the base to a lot of Japanese cooking and comes from fermenting soya beans. This means it has lots of healthy benefits as a fermented food such as improving gut health and being full of nutrients.
This is a super quick and easy recipe for you to have a go at. Savoy cabbages are in season meaning they are really fresh and cheap to buy. Other recipes you could try with Savoy cabbages are sauerkraut or kimchi, baked cabbage wedges in a rich tomato sauce with white beans or maybe a Savoy cabbage gratin which goes perfectly with your Sunday lunch!
Enjoy, Holly
Miso & Sesame Roasted Cabbage Wedges Recipe
Ingredients
Serves - 4 as a side.
Time - 20 minutes
X1 savoy cabbage
For the rub
X4 tbsp miso paste
X3 tbsp olive oil, plus a little more to drizzle
X1 tbsp sesame seeds
Black pepper
To finish
X1 tbsp sesame seeds
Method
Pre-heat the oven to 200C fan and line a large baking tray with greaseproof paper.
Remove any old looker outer cabbage leaves and discard. Chop the cabbage into 8, making sure you cut through the stem each time so the wedges don’t fall apart.
Make the rub by placing the miso, olive oil and sesame seeds in a small bowl. Add a little black pepper to season (you don’t need salt as this comes through in the miso). Mix together.
Use your hands to coat the cabbage in the rub. Make sure you get between the leaves. Place the wedges onto the baking tray and drizzle with a little extra olive oil.
Roast in the oven for 10 minutes before removing and carefully turning over each wedge. Cook for a further 5 minutes until the leaves are starting to go crispy and golden and the stems are soft.
Meanwhile, put the remaining 1 tablespoon of sesame seeds in a pan for a few minutes over a medium heat until toasted. Place the cabbage wedges onto your serving plate and sprinkle over the extra seeds. These are delicious served warm but also very nice cold.
