Miso-Butter Roasted Cabbage on Garlic Toast
A perfect vegetarian lunch or side dish. These cabbage wedges have golden charred edges and a silky, tender center. We serve them on garlic toast, and drizzle them with a delicious miso-butter sauce.
Servings: 8
Equipment
- 1 large, oven-safe skillet
- 1 small saucepan or skillet
Ingredients
For the Cabbage:
- 1 large head of green cabbage regular, savoy or hispi
- Kosher salt and freshly ground black pepper
- 3 tablespoons extra-virgin olive oil plus more as needed
- 1/4 cup white wine vinegar
For the Miso-Butter:
- 8 tablespoons unsalted butter (1 stick)
- 1/4 cup white (Shiro) miso
- 2 tablespoons honey or maple syrup
- Finely grated zest from 1 small lemon (cut lemon in wedges for squeezing)
For the Bread and Garnish:
- 8 slices sourdough or country bread for serving (or 4 slices cut in half if loaf is very large)
- 1 large clove garlic cut in half lengthwise
- 4 oz fresh goat cheese (chèvre) , optional
- 2 scallions finely sliced, on a bias
Instructions
Make the Cabbage:
- Set a rack in the center of the oven and preheat to 400°F.
- Cut the cabbage in half, straight through the core, then half again twice, keeping the core intact, until you have eight wedges. Season both sides of the wedges with kosher salt and black pepper.
- Set a large oven-safe skillet over medium-high heat and add olive oil. When hot, sear the cabbage wedges until well browned on both sides, about 4-5 minutes per side. Work in batches as needed.
- When all the wedges are browned, arrange them as best you can in the pan. Drizzle them with vinegar and transfer them to the oven to roast for about 30 minutes, or until the wedges are tender all the way through.
Make the Miso-Butter:
- While the cabbage is roasting, add the butter, miso, honey, and lemon zest to a small skillet or saucepan. Set it over medium-low heat and stir as the butter melts until it's all combined. Allow it to simmer for a minute or two, stirring often and then turn it off and set it aside until the cabbage is ready.
Assemble the Toast:
- When cabbage is done, remove from the oven. Toast the bread until golden, then while hot, rub the garlic clove gently over one side of each piece of toast. If you want, spread a thin layer of goat cheese over the toast.
- Top each piece of toast with a wedge of cabbage, then spoon over about a tablespoon of the warm miso-butter sauce. Squeeze a little lemon juice over the wedges and finish with a sprinkle of scallions. Serve warm.
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