Diet: Gluten Free, Nut Free, Pescatarian, Vegan, Vegetarian
Serves: 4
Preparation Time: 5 minutes
Cooking Time: 30 minutes
Total Time: 35 minutes

Description

Looking for an easy cabbage recipe? This miso butter roasted cabbage with silken tofu combines tender, caramelised cabbage with a rich miso butter sauce and creamy tofu. Finished with sesame seeds and fresh chives, this flavour-packed vegetarian / vegan dinner is simple, satisfying and full of umami. Make cabbage the star of the plate!

Ingredients

• 1 sweetheart cabbage
• 20g butter, for frying the cabbage wedges (use vegan butter if vegan)

Miso Butter Ingredients:

• 55g butter, divided: 15g for frying the onions and 40g to add to the blender (use vegan butter if vegan)
• 1 white onion (thinly sliced)
• 2 heaped tbsp brown miso paste (gluten-free)
• 1 tsp rice wine vinegar
• 2 tsp honey
• 1 tbsp ginger (peeled and minced)

Tofu sauce:

• 300g silken tofu
• Juice of half a lime
• Pinch of salt

Topping:

• 2 tbsp sesame seeds
• 1 handful freshly chopped chives

Method

1. Preheat the oven to 190°C fan.
2. Begin by making the miso butter. Melt 15g of the butter in a frying pan over a medium heat. Add the sliced onion and cook for around 20 minutes, stirring occasionally, until soft and deeply golden. If the pan becomes too dry, add a splash of water.
3. Meanwhile, prepare the cabbage. Slice the cabbage lengthways into four wedges, keeping the core intact so the pieces hold their shape.
4. Melt 10g of the butter in a separate large frying pan over a medium-high heat. Once hot, add two cabbage wedges and cook for a few minutes on each side, until golden and lightly charred. If needed, add a splash of water to the pan to prevent the cabbage from drying out.
5. Transfer the charred cabbage to a lined baking tray.
6. Repeat the two steps above with the remaining 10g of butter and two cabbage wedges.
7. Once the onions are deeply golden, transfer them to a blender. Add the miso paste, rice wine vinegar, honey, ginger and remaining 40g of butter. Blend until completely smooth and creamy.
8. Spoon the miso butter generously over each cabbage wedge, making sure they are well coated. Transfer to the oven and roast for 25 minutes, or until tender and caramelised around the edges.
9. While the cabbage is roasting, make the tofu sauce. Add the silken tofu, lime juice and salt to a blender and blend until smooth and creamy.
10. To serve, spoon the tofu sauce into the centre of each plate. Place a roasted cabbage wedge on top, then finish with a sprinkling of sesame seeds and freshly chopped chives.
11. Serve immediately and enjoy warm.