I love roasting cabbage! Crispy and charred on the outside, soft and Silke on the inside but still with a bite. It goes super well with Asian flavours and this miso peanut sauce hits the spot! Add a squeeze of lime for extra zing, some crunchy toasted peanuts for bite and of course koriander for fresh herbiness.
Roasted Cabbage with Miso Peanut Sauce
- The Cabbage:
- 1 whole pointy cabbage (other cabbages work too)
- 1-2 tbsp sesame oil
- Pepper & salt
- The Sauce:
- 3 tbsp peanu butter
- 2 tbsp white miso paste
- 1 tbsp sweet soy sauce (ketjap manis)
- 1 tbsp sambal oelek or shiraza sauce
- 1 tbsp honey (more if needed)
- 1 tsp rice wine vinegar
- 2 tsp mirin
- Squeeze of lime juice to taste
- 2-3 cm freshly grated ginger (optional)
- 1/4 cup water (more of needed)
- To serve:
- Crushed toasted peanuts
- Small bunch fresh koriander leaves
- Chili flakes
- Lime wedges on the side
Preheat the oven to 200°C.
Halve the cabbage lengthwise and slice each hale into 3 wedges.
Place on a lined baking sheet.
Drizzle with sesame oil, season with pepper and salt and massage it all into the cabbage so that it’s coated.
Roast in the oven for 30 minutes until lightly charred on the outside and the core and leaves are softened.
In the meantime make the sauce: add all the ingredients to a small sauce pan and bring to a simmer. Stir well to make it into a smooth sauce, add more water to get the desired consistency.
Taste and season with any of the ingredients to your liking.
Transfer the cabbage to a large serving plate, drizzle with the miso peanut sauce and sprinkle with the toppings!