Miso roasted cabbage

By Camille Moore
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An umami-rich vegetable dish that’s anything but boring, this dish makes the humble cabbage the star of the dinner table. Wedges of green cabbage are lightly charred on the stove before being slathered with a sweet, savoury, and lightly spicy miso coating and roasting in the oven. Perfect for plant-based and meat-eaters alike.



  • 1/2 cup plain Greek Yogurt
  • 1/2 teaspoon sea salt
  • 1 tablespoon fresh dill, finely chopped
  • 1 head green cabbage
  • Good quality extra virgin olive, grapeseed, or canola oil
  • Kosher salt
  • 2 tablespoons extra virgin olive oil
  • 1/4 cup tomato paste
  • 1/2 teaspoon cumin seeds
  • 3/4 teaspoon red pepper flakes
  • 1-1/2 tablespoon white miso paste
  • 1-1/2 tablespoon maple syrup
  • 1 tablespoon warm water
  • 1 handfu roasted corn nuts, roughly chopped


  1. Preheat oven to 400°F.
  2. In a small bowl stir to combine the Greek yogurt, salt and dill. Cover and refrigerate until serving.
  3. Remove and discard any wonky outer leaves of the cabbage. Use a sharp chef’s knife to cut the head in half through the core. Then cut each half into half again through the core. From here, we’re looking for roughly six centimeter wedges, so either cut each piece further into halves or thirds depending on the size of your cabbage. Always cut through the core to keep each wedge intact.
  4. Heat a 30 centimeter oven-safe skillet over high heat. Add a thin layer of oil and, once smoking hot, place cabbage wedges in the pan cut side down. After about three to four minutes this side should become lightly charred. Carefully flip and repeat on second side. Once both sides are charred transfer to a holding dish and season lightly with Kosher salt. Note: it’s perfectly fine to char in batches given the size of your pan. It’s also perfectly fine to do the baking part of this dish in whichever serving-size-appropriate baking dish you own, rather than in the same pan used on the stove. It makes no difference to the result.
  5. Allow that same pan to cool slightly before placing back on the burner and heating over medium. add the extra virgin olive oil, tomato paste, cumin, seeds, and red pepper flakes. Cook while stirring about four to five minutes until fragrant and the tomato paste darkens a little. Use a rubber spatula to scrape this mixture into a small mixing bowl.
  6. Add the miso, maple syrup and water to the tomato mixture and whisk well to combine. Spread a thin layer onto the pan or roasting dish and arrange the cabbage wedges on top - a little overlap is no biggie. Then use a teaspoon to brush the remaining miso spread all over the cabbage wedges. Without rinsing off the miso spread, carefully add about three tablespoons of water to the pan here and there. Roast in preheated oven for eight to ten minutes, or until cabbage reaches the level of tenderness you prefer. Serve hot, topped with a mound of the yogurt and sprinkled with the corn nuts.


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