Miso Glazed Cabbage Steaks with Sesame and Spring Onions
Thick-cut cabbage steaks are roasted until caramelised and brushed with a sweet and savoury miso glaze that delivers incredible umami depth. This stunning plant-based centrepiece is perfect for a light spring dinner.
Ingredients
- 1 large green cabbage (about 1kg)
- 3 tablespoons white miso paste
- 2 tablespoons rice vinegar
- 1 tablespoon maple syrup
- 1 tablespoon soy sauce
- 2 tablespoons vegetable oil
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 spring onions, thinly sliced
- 1 tablespoon sesame seeds
- Salt and black pepper to taste
Instructions
Preheat oven to 200°C (400°F) and line a large baking tray with parchment paper.
Remove any damaged outer leaves from the cabbage, keeping the core intact. Slice the cabbage through the core into 4 steaks, each about 2.5cm thick.
In a small bowl, whisk together the miso paste, rice vinegar, maple syrup, soy sauce, sesame oil, garlic, and ginger until smooth.
Brush both sides of each cabbage steak with vegetable oil and season lightly with salt and pepper. Place on the prepared baking tray.
Roast the cabbage steaks for 20 minutes, then flip and brush generously with half of the miso glaze.
Return to the oven and roast for another 15-20 minutes until the edges are deeply caramelised and the centres are tender when pierced with a knife.
Remove from oven and brush with the remaining miso glaze while still hot.
Garnish with sliced spring onions and sesame seeds. Serve immediately.
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