Baked Cabbage with Miso-Honey sauce

• •1 medium head Green Cabbage ((cut into 1-inch thick steaks or wedges, core removed))
• •2 tbsp Extra Virgin Olive Oil
• •1 tsp Sea Salt ((or to taste))
• •1 tsp Black Pepper ((or to taste))
• •2 tbsp White Miso Paste ((divided))
• •1 tbsp Honey ((divided))
• •1 tbsp Rice Vinegar ((divided))
• •1 tsp Toasted Sesame Oil ((divided))
• •1 tbsp Water ((divided, as needed to thin sauce))
• •2 tbsp Hazelnuts ((toasted and finely chopped))
• •1 tbsp Sesame Seeds ((toasted, for garnish))

Instructions

1. 1

   In a small bowl, whisk together 1 tablespoon of white miso paste, 1/2 tablespoon of honey, 1/2 tablespoon of rice vinegar, 1/2 teaspoon of toasted sesame oil, and 1 tablespoon of water until smooth. This is your marinade for the cabbage.

2. 2

   Line a baking sheet with foil for easier cleanup. Cut the green cabbage into 1-inch thick steaks or wedges, carefully removing the tough core. In a large bowl, toss the cabbage pieces with 2 tablespoons of extra virgin olive oil, sea salt, black pepper, and the prepared marinade, ensuring all sides are lightly coated. Let the cabbage marinate for at least 15 minutes while the oven preheats, or longer for deeper flavor.

3. 3

   While the cabbage marinates, prepare the finishing vinaigrette. In a separate small bowl, whisk together the remaining 1 tablespoon of white miso paste, 1/2 tablespoon of honey, 1/2 tablespoon of rice vinegar, 1/2 teaspoon of toasted sesame oil, and 1-2 teaspoons of water (as needed for desired consistency). Stir in the finely chopped, toasted hazelnuts and set aside.

4. 4

   Arrange the marinated cabbage pieces in a single layer on the prepared baking sheet. Cover the baking sheet tightly with aluminum foil and bake for 30 minutes. Then, remove the foil and continue baking for another 30 minutes, or until the cabbage is very tender and the edges are slightly caramelized. Watch carefully to prevent burning.

5. 5

   Remove the cabbage from the oven. Transfer the warm cabbage pieces to a serving platter. Drizzle generously with the prepared miso-honey vinaigrette. Garnish with additional toasted sesame seeds before serving immediately.

Chef's Tips

• 💡Cutting the cabbage into 1-inch thick steaks or wedges and removing the core helps achieve consistent tenderness and even cooking.
• 💡For enhanced flavor, allow the cabbage to marinate for up to 30 minutes before baking.
• 💡Ensure cabbage pieces are spaced out on the baking sheet for even cooking and caramelization. If crowded, use two sheets.
• 💡Adjust the amount of honey and miso in both the marinade and finishing dressing to suit your preference for sweet and savory balance.
• 💡To achieve an exceptionally soft and tender, melt-in-your-mouth cabbage and prevent drying out, ensure all surfaces of the cabbage pieces are brushed with olive oil or butter, then bake covered with foil for the first 30 minutes, and uncovered for the remaining 30 minutes.