This dish is so delicious, the miso sesame butter is the star here it works perfectly with the cabbage, soaking into the leaves which are roasted until the cabbage is just charred and crispy. Topped with an aromatic dressing of crispy garlic and toasted peanuts, this is just heaven. Serve along side yoghurt, rice or a grain or simply enjoy on its own as part of a sharing spread.
Serves 4 as a main or 6 as a side
INGREDIENTS
1 cabbage, sliced into 6-8 wedges
Miso Sesame Butter:
100g butter unsalted, melted
2 tbsp miso
2 tbsp tahini
2 tbsp sesame oil
4 tbsp maple syrup
Peanut Oil:
50g peanuts, roughly chopped
150ml neutral flavoured oil
6 cloves of garlic, finely sliced
1 knob ginger, minced
1 tbsp paprika
1 tbsp brown sugar
¼ tsp sea salt
1 red chilli, finely sliced
1 tbsp soy sauce
1 tbsp sesame seeds
½ lime, zest and juice
Coriander
Spring onion
METHOD
1. Preheat oven to 190C fan. Mix the miso butter ingredients together in a bowl and pour all over the cabbage and spooning it into the layers of leaves.
2. Roast for 15 mins, give them a quick baste with any butter in the pan then return to the oven for 10 minutes until cooked through and crispy charred.
3. Place the peanuts on a small baking tray and toast in the oven for 8 mins.
4. Meanwhile make the crispy peanut oil. Heat the oil and garlic in a small saucepan over a low heat, keeping an eye as the garlic begins to golden. Don’t rush this! Use a slotted spoon to remove the garlic and transfer to a bowl to cool.
5. Place the ginger, paprika, sugar, salt and chilli in a heatproof bowl. Pour the hot oil over the aromatics, careful as they will sizzle! Stir through the soy sauce, sesame seeds and lime. When completely cool, add the garlic and peanuts and stir through.
6. Drizzle over the cabbage, top with spring onion and coriander to serve.
7. This pairs great alongside a rice or grain or spooned over creamy butterbeans or yoghurt.
