Miso Ginger Roasted Cabbage

And the cabbage love continues. The first time I made these, I made them for my parents and when they loved them, I knew it was a winner! Tho the first time I made them as cabbage steaks and they were kinda annoying to eat, so we have wedges now because I believe in practicality. See more over on Reels!

I used:

• 1 green cabbage (medium, but on the smaller side), purple works too
• 1.5 tbsp white miso
• 1.5 tbsp soy sauce
• 1.5 tbsp mirin
• 1 tsp sesame oil
• 1/4 tsp black vinegar
• 1 tsp gochugaru
• 1.5 tsp grated ginger (peeled)
• roasted walnuts, chopped up
• half a lemon
• scallions

To make:

• Cut cabbage into wedges (mine was 6)
• Drizzle with olive oil, salt, and pepper and roast at 400 for ~25 minutes, until lightly browned
• Mix together the sauce (miso, soy sauce, miring sesame oil, black vinegar, gochugaru, grated ginger). Adjust to taste — it should seem a little salty on its own but it’ll be fine once basted on the cabbage
• Remove cabbage from oven and baste sauce over the two visible sides. Then broil on high for ~2-3 minutes
• Top with walnuts, a squeeze of lemon juice, and scallions