Serves: 4-6 - Time:
I cannot overstate how much I love both this cabbage and the peanut and chilli dressing. The cabbage is utterly delicious on its own without its punchy crunchy adornment and could be served with roast chicken or pork. Similarly the peanut and chilli dressing – a sort of rayu-would pep up most vegetables, both steamed and roasted. Try it over broccoli, kale, roast cauliflower or roast squash.
Ingredients
- 25g white miso paste
- 50g softened butter
- 1 tablespoon maple syrup
- 2 sweetheart cabbages, outer leaves removed
- 2 tablespoons light olive oil or sunflower oil
- For the Peanut and Chilli Dressing
- 2 tablespoons black or white sesame seeds
- 75g salted peanuts, finely chopped
- ½ red chilli, deseeded and finely chopped
- 2cm piece root ginger, peeled and finely grated
- 1 garlic clove, peeled and crushed
- 4 tablespoons toasted sesame oil
- 2 tablespoons light soy sauce
- 1 tablespoon maple syrup
Method
- Heat the oven to fan 180°c, gas mark 6. Beat the miso paste with the butter and maple syrup. Set aside while you prepare the cabbage. Cut each cabbage in half through the root and then cut each half into three wedges. Take two roasting tins and drizzle a tablespoon of oil into each. Spread the wedges of cabbage in a single layer over both tins (don’t try and cram the wedges into one tin –they will steam rather than roast). Roast in the oven for 15 minutes.
- Take the tins out of the oven and smear the miso butter over each wedge. Return to the oven for a further 8-10 minutes until the wedges are soft and golden around the edges.
- While the cabbage is roasting make the peanut and chilli sauce. Toast the sesame seeds in a dry frying pan over a moderate heat for about 3 minutes. Leave to cool and add to a mixing bowl along with all the remaining ingredients.
- To serve, arrange the cabbage wedges in a shallow serving dish and spoon over the peanut and chilli dressing.
