Roasted Miso Cabbage Flowers
- 50 min
- Serves 4
- 8 ingredients
15 minutes to prep, 35 to cook. Crispy roasted cabbage flowers glazed with a sweet‑savory miso butter and finished with a creamy sesame‑tahini dressing. The caramelized miso, honey, and nutty sesame create a rich, umami‑packed side dish that is both comforting and elegant, perfect for a vegetarian dinner or special gathering.
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Method
Roasted Miso Cabbage Flowers
Slice the cabbage crosswise in half and boil in salted water (face down) for 20 minutes or until tender.
Drain the water and pat dry; when slightly cooled, flatten the cabbage and open the leaves.
Brush on the miso butter glaze, making sure to get into all the crevices.
Preheat the oven to 400°F and bake for 25 minutes, basting the cabbage with the miso sauce halfway through.
Broil for a final 10 minutes for extra char.
Sesame dressing
Whisk together tahini, miso, honey, rice vinegar, soy sauce, and enough water to thin to a pourable consistency.
Roasted Miso Cabbage Flowers
Top with the sesame‑tahini dressing and furikake or sesame seeds, then serve.
Tips while you cook
- Cool Slightly Before Flattening
- Let the boiled cabbage cool just enough before flattening the leaves to prevent tearing.
- Brush Glaze Into Crevices
- Apply the miso butter glaze thoroughly, ensuring it reaches all the leaf crevices.
- Baste Halfway Through Baking
- Baste the cabbage with the miso sauce at the midway point.
- Add Dressing After Broiling
- Top the cabbage with the sesame‑tahini dressing right after the final broil while still hot.
Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.
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