These roasted cabbage wedges are crispy and packed with flavor. Roasting this – in season – vegetable with Miso paste is a game-changer and will get you convinced that cabbage truly is delicious. Serve this with a silky – out of this world – purée and a green goddess sauce to really put a golden touch on your every day meal. I like to serve this with some fried mushrooms, especially in the fall when there are so many delicious ones in season.
INGREDIENTS
For the Cabbage
1 small cabbage head or a half.
Miso paste
Olive oil
Garlic powder
Salt and pepper
For the Purée
500 g parsnips, peeled, thinly sliced
300 g potatoes, peeled, thinly sliced
2 garlic cloves, thinly sliced
5 dl heavy cream (of your own choosing)
2 dl milk (of your own choosing)
2 tbsp of butter
Salt and pepper
For the Green Goddess sauce
3-5 dl (add more for a thicker sauce) toasted pine nuts or sunflower seeds
2 tbsp lemon juice
1 small garlic clove
Salt and pepper
A handful of mixed herbs (basil, thyme, oregano, chives)
A handful of baby spinach leaves
Olive oil, add more for a smoother sauce
Optional – for more UMAMI: nutritional yeast, capers, or oil-packed sun dried tomatoes
For the mushrooms
100 g of mushrooms, your pick!
Salt and pepper
Butter for frying
INSTRUCTIONS
Cabbage
Turn the oven on to 200°C.
Cut the cabbage into wedges. Keep the core, if you remove it, the wedges will fall apart.
Cover the wedges with an even layer of Miso paste. Drizzle some olive oil over the wedges and sprinkle them with spices.
Roast at 200°C for about 25-30 minutes until tender and browned.
Purée
Bring parsnips, potatoes, garlic, cream, milk, and butter to a boil in a medium saucepan.
Reduce heat, cover, and simmer until the vegetables are very soft, 10–15 minutes.
Uncover and cook until liquid is reduced by half, about 5 minutes; season with salt and pepper.
Purée in a blender until smooth.
Put the purée back in the saucepan or in a serving bowl. Rinse the blender.
Green goddess sauce
Add all the ingredients into your blender. Add more olive oil if you want a smoother texture or more seeds and nuts for a thicker one.
Mushrooms
Rinse and dice the mushrooms however you prefer.
Heat up the pan and melt your butter.
Add the mushrooms and fry on medium heat until they have a nice golden surface.
