Tender Roasted Cabbage with Miso Caramel and Yuzu Kosho

Cabbage is a highly underrated vegetable. It’s packed with vitamins and nutrients, and is good for inflammation and digestion. This one includes a miso caramel sauce that is anything but healthy so I won’t linger in that department for too long, but the more you know! Beyond that, though, cabbage is immensely flavorful and versatile. It’s great fermented into kimchi or sauerkraut. I also love it in salads, stir fries, and adorning things like tacos and sandwiches. The unsung hero of cabbage dishes, however, is roasted (or grilled) cabbage. It’s honestly fantastic roasted with salt, pepper and any sort of cooking oil (I like grape seed for its neutral flavor and high smoke point). I’m a tinkerer, though, so I opted to slather my roasted cabbage in miso caramel and yuzu kosho, and oh my god was it good.

What on earth inspired this combination?

Oddly enough, this dish was inspired by a grilled cabbage dish I had at a restaurant in Helsinki. It was served with peanut and strawberry sauces. I remember being so intrigued and delighted by the sweet and savory pairing. Lately, I’ve been thinking about the places I’ve traveled to and the foods I ate there. I thought of that cabbage dish in Helsinki, and I thought of my trip to Japan and all the wonderful things I ate there. So in a way, this is inspired by both of those things!

Where do I get miso caramel?

Sorry, friends, but unless you’ve got a secret source for this, you’ll have to make it yourself. Luckily, I’ve got a recipe for miso caramel sauce! It’s pretty easy to throw together, and can be used outside of this dish. This is my first time using it for something savory, and I was really happy with how it turned out. This recipe doesn’t use all the miso caramel, but I’ve also got a Dutch apple pie recipe and a chocolate chip skillet cookie recipe that use it, so making this will be a great excuse to make yourself something sweet later!

What is yuzu kosho?

Oh man, if you’ve never had yuzu kosho, you’re in for a real treat. Yuzu kosho is a fermented condiment made up of hot Chile, yuzu zest, yuzu juice, and salt. It’s similar to fermented hot sauce, but with a thicker consistency. Once upon a time I made my own. It was delicious. But since yuzu isn’t easy to find where I live, I usually just buy it off Amazon. Here’s a link to the one I usually buy. It comes with two bottles (one red and one green). They’re a little small, but don’t worry – a little goes a long way. You may also be able to find some at a Japanese market if you live near one!

Full disclosure: the above link is an Amazon affiliate link. That means if you click through and make a purchase, I’ll get a small commission at no cost to you. Don’t worry, though – I’ve bought this product many times and really love it. Thanks for supporting me in this small but meaningful way!

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Tender Roasted Cabbage with Miso Caramel and Yuzu Kosho

Course Appetizer, Side Dish
Keyword cabbage, miso caramel, roasted cabbage, yuzu, yuzu kosho

Ingredients

  • 1 Large head green cabbage
  • 1/2 tsp Salt
  • 1/4 tsp Black pepper (Freshly ground)
  • 4 tbsp Grape seed oil (If you don't have grape seed oil, another neutral oil with a high smoke point such as avocado or sunflower will do!)
  • 3-4 tbsp Miso caramel
  • 2 tsp Yuzu kosho

Instructions

  • Preheat oven to 400° Fahrenheit. Line a large baking pan with parchment paper or a reusable baking mat.
  • Quarter the cabbage and then halve each piece vertically. Lay your pieces on the baking pan and sprinkle with salt and pepper. Then coat each piece in grape seed oil, massaging to ensure that it's evenly distributed and well coated. Roast for 40-45 minutes, flipping at about halfway through.
  • Slather miso caramel onto each piece of roasted cabbage using a basting brush. Then spread 2 tsp yuzu kosho onto the cabbage pieces and enjoy!

And there you have it! As my husband put it, “it’s not a full meal, but I’d be very happy if I got it as a small plate at a fancy restaurant.” If you’re a meat eater, this roasted cabbage would be great alongside steak, chicken or fish. If not, it’d pair well with a grain like farro or Israeli couscous, potatoes, or seasoned pan fried tofu. Honestly, anything savory will do the trick!

If you make it, let me know in the comments or on Instagram! I’m always happy to connect and would be super curious to hear your thoughts on this unique dish.

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