Roasted Cabbage Wedges with Miso Ginger Scallion Butter

Name: Roasted Cabbage Wedges with Miso Ginger Scallion Butter
Prep time: 10 min
Total time: 30 min
Yield: 4 Servings
Ingredients: 1 medium head green cabbage; 2 tablespoons extra-virgin olive oil, divided; u00bc heaping teaspoon kosher salt; 4 scallions, white and light green parts thinly sliced; 1 tablespoon salted butter; 1 teaspoon finely grated fresh ginger; 1 teaspoon brown sugar; 1 tablespoon rice vinegar; 3 tablespoons water; 2 teaspoons white or mellow miso paste; 3 tablespoons roasted salted pistachios. chopped (optional)

By Leslie Blythe cabbage, Japanese, Vegetarian Roasting

August 21, 2023

Roasted Cabbage Wedges with Miso Ginger Scallion Butter is a delicious and healthy side dish. The cabbage is roasted until tender and caramelized, and the miso ginger scallion butter adds a flavorful and savory touch. It's topped with roasted pistachios. Our guests went crazy for this and it's so easy to make.

Prep: 10 mins
Cook: 20 mins
Yields: 4 Servings

Ingredients

1 medium head green cabbage

2 tablespoons extra-virgin olive oil, divided

¼ heaping teaspoon kosher salt

4 scallions, white and light green parts thinly sliced

1 tablespoon salted butter

1 teaspoon finely grated fresh ginger

1 teaspoon brown sugar

1 tablespoon rice vinegar

3 tablespoons water

2 teaspoons white or mellow miso paste

3 tablespoons roasted salted pistachios. chopped (optional)

Directions

1Pre-heat oven to 450° F.

2Cut the cabbage in half through the core. Cut each half into 4 wedges. Lay the wedges on a baking sheet lined with parchment paper or a silicon baking mat. Drizzle 1 tablespoon olive oil over the cabbage and use your hands to rub it over the surface. Sprinkle the salt over the top.

3Roast until the cabbage is just tender with edges that are browned and a little crispy, about 20 minutes.

4While the cabbage roasts, heat 1 tablespoon olive oil in a medium skillet over medium heat. Add the scallions and sauté until a little tender, 2 minutes. Add the butter, ginger, brown sugar, vinegar, and water and whisk until the butter melts. Remove from heat, add the miso, and whisk just until creamy.  When the cabbage is done, drizzle a spoonful of the warm Miso Butter over each wedge.

Recipe from Mom's Kitchen Handbook.

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