Roast cabbage wedges in miso butter
Recipe
Serve as a side to a meat or vegetarian dish.
Pre-heat the oven to 200°C fan-forced with two racks in place. Have ready a baking tray lined with baking paper and a baking dish large enough to place cabbage wedges in side-by-side.
To make the miso butter, place the butter, miso, soy, garlic, chilli and lemon juice in a small bowl and mix together with a fork until all combined. Set aside.
To prepare the croutons, combine the cornflour and onion powder, if using, in a medium bowl. Spread the tofu cubes over a double layer of paper toweling and cover with another layer, then press down firmly to draw out excess moisture. Transfer cubes to the bowl and toss to coat all sides in the flour. Drizzle oil over the baking paper lined tray and arrange floured cubes in a single layer. Place in bottom rack of oven and cook for 25-30 minutes until crispy and golden, turning over after 15 minutes.
Meanwhile, remove any tough outside leaves from the cabbage. Cut into six wedges lengthways, keeping the core intact. The following cooking times are based on a whole cabbage weight of about 600g – 700g. Adjust the suggested cooking time as necessary. Drizzle half of the oil over base of the baking dish and arrange the wedges cut side down, then drizzle over the remaining olive oil. Roast for 10 minutes on upper rack of oven, then turn each wedge over and roast another 10 minutes. Remove from oven and spread the miso butter over the sides of the cabbage wedges.
Reduce heat to 180C and roast for a further 10 to 15 minutes, until the cabbage has collapsed and is tender when pierced with a knife and the sides are golden brown and the outside edges are charred. At this stage the tofu should be ready too. Toss hot tofu with the salt.
The wedges are best served hot with tofu scattered on top.
Ingredients
1 sugar loaf cabbage (also known as sweetheart or hispi cabbage) (about 600g)
¼ cup olive oil
Miso butter:
100g unsalted butter, softened
2 tablespoons white miso (Shiro miso)
1 teaspoon soy sauce
1 garlic clove, crushed
1 long red chilli, seeds removed and chopped finely
1 tablespoon lemon juice
Tofu croutons:
200g firm tofu, cut into 1.5cm cubes
1 tablespoon cornflour, or rice flour
½ teaspoon onion powder (optional)
2 tablespoons olive oil
1 teaspoon sea salt
