‘AM I EATING CABBAGE?’ CHARRED CABBAGE WITH MISO SESAME SAUCE
WHIPPED TOFU, MISO, SESAME AND CHILLI CRISP ARE A MYSTICAL COMBO
LET’S TAKE THE HUMBLE CABBAGE TO NEW HEIGHTS. CRISPY EDGES AND A VELVETY MISO SESAME SAUCE THAT’S DOWNRIGHT ADDICTIVE WOULD DO THE TRICK. IT LOOKS WAY TOO SIMPLE, BUT DON’T BE FOOLED —THE FLAVORS HERE ARE ANYTHING BUT ORDINARY. GIVE IT A WHIP AND PREPARE TO BE AMAZED BY A CABBAGE. YEAH, I KNOW I JUST SAID THAT.
FEEDS 2 II TIME: 40 MINS II DIFFICULTY: NON-EXISTENT
INGREDIENTS
1 spitskool (pointed white cabbage or hips cabbage)
1 tablespoon olive oil
1 teaspoon salt
Toasted sesame seeds, for serving
Chilli crisp, for serving
Chives, for serving
Cilantro, for serving
Lime, for serving
Miso sesame sauce
1 package silken tofu
1/2 tablespoon sesame oil
1 tablespoon miso (red or white)
1/2 tablespoon rice white vinegar
1 teaspoon salt
GET COOKING
Preheat your oven to 220°C (420°F). Cut the spitskool into quarters, keeping the core intact to hold the leaves together. Place the cabbage quarters on a baking sheet and drizzle with olive oil, then sprinkle with salt. Roast in the preheated oven for 20 minutes, until the edges are charred and crispy. Bring the oven temperature down to 200°C (400°F) and cover the cabbage with foil, baking for 15 more minutes or until soft. I would recommend to roast it uncover at high temperature for a further 5 minutes to get that dark colour all over the cabbage.
While the cabbage is roasting, prepare the miso sesame sauce. In a blender, combine the silken tofu, sesame oil, miso, rice wine vinegar, and salt. Blend until smooth and creamy, adjusting the seasoning to taste if necessary.
Once the cabbage is roasted, remove it from the oven and let it cool slightly. Arrange the cabbage quarters on a serving platter. Generously drizzle the whipped tofu miso sesame sauce over the cabbage.
Top with toasted sesame seeds, a drizzle of chilli crisp, chopped chives, and fresh cilantro. Squeeze fresh lime juice over the top just before serving for an extra burst of flavor.
Fuck yeah! Enjoy!
