Yield: 4 servings

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INGREDIENTS

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2 Tablespoons olive oil

2 Tablespoons miso paste

½ C neutral oil, such as avocado or sunflower, plus more as needed

1 purple cabbage, cut into 8 wedges with core intact

kosher salt

1 lime

flaky sea salt

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DIRECTIONS

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Preheat the oven to 400°F.

 

In a small bowl, mix the olive oil and miso until combined. Set aside.

 

Set 2 large sauté pans (oven safe) over medium high heat. 

 

Once hot, add  ¼ cup oil in each pan.

 

When oil is very hot, place half of the cabbage wedges, cut side down, in each pan. Do not overcrowd the pans.

 

Leave the cabbage wedges in the pans without turning until the cut sides are charred and lightly blackened, about 3 minutes. If the oil is absorbed by the cabbage and the pan appears dry, add more oil, 1 tablespoon at a time, until the pan is lightly coated.

 

When lightly charred, flip the cabbage wedges over so charred side is facing up. Spread the miso mixture on the charred sides, dividing it evenly.

 

Cook for about 3 minutes, or until the color matches the first side. When seared on both sides, place the pans with the cabbage in the preheated oven.

 

The original recipe, using butter, called for basting every 5 minutes with the butter that collected in the pan.  I didn't have any liquid with which to baste.

 

After 10 minutes, season lightly with kosher salt. The total roasting time should be between 10 and 20 minutes, and the cabbage should be very tender and charred.  

 

Remove the cabbage from the oven, sprinkle with the flaky salt, and squeeze the lime wedges over the top.

 

Serve immediately.

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