Cabbage has really been having a moment over these past several years. After 4,000 years of cultivation, you don’t need to be a food anthropologist to see that we are officially in Cabbage 2.0. Where it is a bumbling brassica bowling ball no more!
Roasted cabbage wedges and thickly sliced “steaks” are popular ways to enjoy this newly-trendy veggie, with crispy toasted edges giving way to comforting, savory softness once you cut into it. With that in mind, savor this combo of salty-funky-spicy sauce and crispy, crunchy breadcrumbs or potato chips paired with the latest Cinderella of the veggie world!
Ingredients
- 8 Tbsp softened butter, divided
- 2 Tbsp white miso
- 2 tsp – 1 Tbsp gochujang paste, per desired spice level
- 1 medium green or savoy cabbage, cut into 8 wedges
- ½ cup panko breadcrumbs or crushed potato chips
- 1 Tbsp sesame seeds
- ½ tsp garlic powder
- Salt to taste
- 1-2 Tbsp chopped parsley
Directions
Preheat oven to 400°. Line an edged sheet pan with parchment paper. Cut cabbage in half lengthwise, and each half into four wedges, again lengthwise.
Mix 6 Tbsp of butter with miso and gochujang paste. Brush all over cabbage wedges, including the base.
Lay wedges on their sides on prepared sheet pan and roast for 30 minutes. Remove pan from oven and flip wedges over so they’ll cook evenly. Cook another 30 minutes, rotating the wedges’ positions on the pan half-way through if some are cooking faster than others. Wedges should now be charred on the outside and slightly crispy.
While cabbage is roasting, make topping. Melt remaining 2 Tbsp butter in a pan. Add breadcrumbs/crushed potato chips, garlic powder and sesame seeds. Stirring constantly to avoid burning, toast until golden. Remove from pan immediately to stop cooking.
Sprinkle cabbage with crunchy crumb mixture, followed by chopped parsley. Adjust salt level to you liking. Serve.