Active Time:15 minsTotal Time:35 minsServings:8
Active Time:15 mins
Active Time:
15 mins
Total Time:35 mins
Total Time:
35 mins
Servings:8
Servings:
8
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Tips from the EatingWell Test Kitchen
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!
Nutrition Notes
Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Priscilla Montiel
Cook Mode(Keep screen awake)Ingredients1small headgreen cabbage, cut into 8 (1-inch-thick) wedges6teaspoonssesame oil, divided½teaspoonground pepper¼teaspoonsaltplus ⅛ teaspoon, divided2tablespoonswhitemiso2teaspoonshoney2teaspoonsmirin1cupwhole-milk plain strained (Greek-style) yogurt2tablespoonschili crisp1tablespoonchopped fresh tender herbs (such as cilantro and chives)
Cook Mode(Keep screen awake)
Ingredients
1small headgreen cabbage, cut into 8 (1-inch-thick) wedges
6teaspoonssesame oil, divided
½teaspoonground pepper
¼teaspoonsaltplus ⅛ teaspoon, divided
2tablespoonswhitemiso
2teaspoonshoney
2teaspoonsmirin
1cupwhole-milk plain strained (Greek-style) yogurt
2tablespoonschili crisp
1tablespoonchopped fresh tender herbs (such as cilantro and chives)
DirectionsPreheat oven to 425°F.Arrange cabbage wedges on a large rimmed baking sheet. Brush both sides of the wedges with 5 teaspoons sesame oil; sprinkle with ½ teaspoon pepper and ¼ teaspoon salt. Roast until tender and charred, about 20 minutes. Sprinkle with the remaining ⅛ teaspoon salt.Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Priscilla MontielMeanwhile, whisk 2 tablespoons miso, 2 teaspoons each honey and mirin and the remaining 1 teaspoon sesame oil together in a small bowl until combined. Stir in 1 cup yogurt until blended.Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Priscilla MontielSpread the yogurt mixture on a large serving platter; top with the roasted cabbage, 2 tablespoons chili crisp and 1 tablespoon herbs.Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Priscilla MontielNutrition InformationServing Size: 1 cabbage wedge & a generous 2 Tbsp. miso yogurtCalories 146, Fat 8g, Saturated Fat 2g, Cholesterol 4mg, Carbohydrates 13g, Total sugars 9g, Added sugars 1g, Protein 5g, Fiber 3g, Sodium 352mg, Potassium 358mgFrequently Asked QuestionsIt’s best to eat miso-roasted cabbage the day you make it. However, you can make the miso yogurt sauce 3 days in advance and store it in the refrigerator in an airtight container until ready to use. Any leftovers can be stored in an airtight container for 3 to 5 days in the fridge.This sauce is delicious on quinoa or rice, and it adds lots of flavor to vegetable sides such as cauliflower, mushrooms, eggplant or radishes. Plus, it’s perfect for drizzling overroasted potatoesandair-fryer friestoo.It makes a lovely side dish paired with ourRed Chile-Citrus Glazed Roast Turkey & Pan Gravy. It would also go great withClassic Hamburgers, as well as patties made from turkey or chicken, and would be just as delicious with veggie burgers like ourBeet Burgers.Mirin is a sweet, low-alcohol rice wine essential in Japanese cooking. Look for it in your supermarket with other Asian ingredients. Sake, dry sherry and dry white wine can be used instead.EatingWell.com, October 2024
Directions
Preheat oven to 425°F.Arrange cabbage wedges on a large rimmed baking sheet. Brush both sides of the wedges with 5 teaspoons sesame oil; sprinkle with ½ teaspoon pepper and ¼ teaspoon salt. Roast until tender and charred, about 20 minutes. Sprinkle with the remaining ⅛ teaspoon salt.Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Priscilla MontielMeanwhile, whisk 2 tablespoons miso, 2 teaspoons each honey and mirin and the remaining 1 teaspoon sesame oil together in a small bowl until combined. Stir in 1 cup yogurt until blended.Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Priscilla MontielSpread the yogurt mixture on a large serving platter; top with the roasted cabbage, 2 tablespoons chili crisp and 1 tablespoon herbs.Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Priscilla MontielNutrition InformationServing Size: 1 cabbage wedge & a generous 2 Tbsp. miso yogurtCalories 146, Fat 8g, Saturated Fat 2g, Cholesterol 4mg, Carbohydrates 13g, Total sugars 9g, Added sugars 1g, Protein 5g, Fiber 3g, Sodium 352mg, Potassium 358mgFrequently Asked QuestionsIt’s best to eat miso-roasted cabbage the day you make it. However, you can make the miso yogurt sauce 3 days in advance and store it in the refrigerator in an airtight container until ready to use. Any leftovers can be stored in an airtight container for 3 to 5 days in the fridge.This sauce is delicious on quinoa or rice, and it adds lots of flavor to vegetable sides such as cauliflower, mushrooms, eggplant or radishes. Plus, it’s perfect for drizzling overroasted potatoesandair-fryer friestoo.It makes a lovely side dish paired with ourRed Chile-Citrus Glazed Roast Turkey & Pan Gravy. It would also go great withClassic Hamburgers, as well as patties made from turkey or chicken, and would be just as delicious with veggie burgers like ourBeet Burgers.Mirin is a sweet, low-alcohol rice wine essential in Japanese cooking. Look for it in your supermarket with other Asian ingredients. Sake, dry sherry and dry white wine can be used instead.
Preheat oven to 425°F.
Arrange cabbage wedges on a large rimmed baking sheet. Brush both sides of the wedges with 5 teaspoons sesame oil; sprinkle with ½ teaspoon pepper and ¼ teaspoon salt. Roast until tender and charred, about 20 minutes. Sprinkle with the remaining ⅛ teaspoon salt.
Meanwhile, whisk 2 tablespoons miso, 2 teaspoons each honey and mirin and the remaining 1 teaspoon sesame oil together in a small bowl until combined. Stir in 1 cup yogurt until blended.
Spread the yogurt mixture on a large serving platter; top with the roasted cabbage, 2 tablespoons chili crisp and 1 tablespoon herbs.
Nutrition InformationServing Size: 1 cabbage wedge & a generous 2 Tbsp. miso yogurtCalories 146, Fat 8g, Saturated Fat 2g, Cholesterol 4mg, Carbohydrates 13g, Total sugars 9g, Added sugars 1g, Protein 5g, Fiber 3g, Sodium 352mg, Potassium 358mg
Nutrition Information
Serving Size: 1 cabbage wedge & a generous 2 Tbsp. miso yogurtCalories 146, Fat 8g, Saturated Fat 2g, Cholesterol 4mg, Carbohydrates 13g, Total sugars 9g, Added sugars 1g, Protein 5g, Fiber 3g, Sodium 352mg, Potassium 358mg
Serving Size: 1 cabbage wedge & a generous 2 Tbsp. miso yogurt
Calories 146, Fat 8g, Saturated Fat 2g, Cholesterol 4mg, Carbohydrates 13g, Total sugars 9g, Added sugars 1g, Protein 5g, Fiber 3g, Sodium 352mg, Potassium 358mg
Frequently Asked QuestionsIt’s best to eat miso-roasted cabbage the day you make it. However, you can make the miso yogurt sauce 3 days in advance and store it in the refrigerator in an airtight container until ready to use. Any leftovers can be stored in an airtight container for 3 to 5 days in the fridge.This sauce is delicious on quinoa or rice, and it adds lots of flavor to vegetable sides such as cauliflower, mushrooms, eggplant or radishes. Plus, it’s perfect for drizzling overroasted potatoesandair-fryer friestoo.It makes a lovely side dish paired with ourRed Chile-Citrus Glazed Roast Turkey & Pan Gravy. It would also go great withClassic Hamburgers, as well as patties made from turkey or chicken, and would be just as delicious with veggie burgers like ourBeet Burgers.Mirin is a sweet, low-alcohol rice wine essential in Japanese cooking. Look for it in your supermarket with other Asian ingredients. Sake, dry sherry and dry white wine can be used instead.
Frequently Asked Questions
It’s best to eat miso-roasted cabbage the day you make it. However, you can make the miso yogurt sauce 3 days in advance and store it in the refrigerator in an airtight container until ready to use. Any leftovers can be stored in an airtight container for 3 to 5 days in the fridge.
This sauce is delicious on quinoa or rice, and it adds lots of flavor to vegetable sides such as cauliflower, mushrooms, eggplant or radishes. Plus, it’s perfect for drizzling overroasted potatoesandair-fryer friestoo.
It makes a lovely side dish paired with ourRed Chile-Citrus Glazed Roast Turkey & Pan Gravy. It would also go great withClassic Hamburgers, as well as patties made from turkey or chicken, and would be just as delicious with veggie burgers like ourBeet Burgers.
Mirin is a sweet, low-alcohol rice wine essential in Japanese cooking. Look for it in your supermarket with other Asian ingredients. Sake, dry sherry and dry white wine can be used instead.
EatingWell.com, October 2024
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Carrie Myers, M.S.
andLinda Frahm
Linda Frahm
