ThisRoasted Cabbage with Miso Sauce & Chili Crispis a surprising symphony of flavors!
Antioxidant-rich cabbage becomes fork-tender with charred caramelized edges from roasting.
Miso and mirin add depth and richness with a tangy umami thats slightly subdued by sweet honey notes.
Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Priscilla Montiel
Keep reading for expert tips, including how to cut the cabbage to prevent it from falling apart.
Arrange cabbage wedges on a large rimmed baking sheet.
Roast until tender and charred, about 20 minutes.
Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Priscilla Montiel
Sprinkle with the remaining 18 teaspoon salt.
Stir in 1 cup yogurt until blended.
Nutrition Information
Serving Size: 1 cabbage wedge & a generous 2 Tbsp.
Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Priscilla Montiel
Any leftovers can be stored in an airtight container for 3 to 5 days in the fridge.
Plus, it’s perfect for drizzling overroasted potatoesandair-fryer friestoo.
It makes a lovely side dish paired with ourRed Chile-Citrus Glazed Roast Turkey & Pan Gravy.
Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Priscilla Montiel
Mirin is a sweet, low-alcohol rice wine essential in Japanese cooking.
Look for it in your supermarket with other Asian ingredients.
Sake, dry sherry and dry white wine can be used instead.
