Miso Roasted Cabbage with Peanut Buttered Yogurt by @simonauscher

1h

2 servings

🥬

250 g

Red cabbage

🥣

15 g

White miso

🫗

2 tbsp

Oil

💧

30 ml

Water

🍋

1 lime + 0.5

Lime

🫙

1 tsp

Coriander powder

🫙

5 g

Cumin powder

⚫

1 tsp

Pepper

🥣

30 g

Greek yogurt

🫗

15 ml

Sesame oil

🥜

15 g

Peanut butter

🥢

15 ml

Soy sauce

🧄

1 clove

Garlic

🌿

Fresh herbs

🥜

Peanuts

  1. Preheat

    Preheat the oven to 190°C / 375°F.

  2. Cut
    • red cabbage

    Cut the 1/4 head of red cabbage into 3 equal wedges, keeping the core attached so the wedges hold together.

  3. Whisk
    • white miso paste
    • olive oil
    • water

    Whisk the white miso paste, olive oil, water, juice from 1/2 lime, ground coriander, ground cumin, and crushed black pepper until thick and smooth.

  4. Place
    • red cabbage
    • white miso paste
    • olive oil

    Place the red cabbage wedges on the baking sheet and brush all sides generously with the miso glaze.

  5. Roast
    • red cabbage

    Roast the glazed cabbage wedges for 30 to 40 minutes until tender and deeply caramelized at the edges.

  6. Grate
    • garlic
    • lime

    Grate the 1 garlic clove and squeeze the remaining 1/2 lime.

  7. Whisk
    • Greek yogurt
    • sesame oil
    • peanut butter

    Whisk Greek yogurt, sesame oil, peanut butter, soy sauce, grated garlic, and the remaining lime juice until creamy.

  8. Chop
    • fresh coriander

    Roughly chop the fresh coriander, fresh mint, fresh parsley, and fresh dill to make a mixed herb salad.

  9. Spread
    • Greek yogurt
    • sesame oil
    • peanut butter

    Spread the peanut butter yogurt over two serving plates and place the roasted cabbage wedges on top.

  10. Serve
    • fresh coriander
    • Red cabbage
    • Peanut butter

    Finish the cabbage with the mixed fresh herbs and roasted peanuts, then serve warm.

Miso Roasted Cabbage with Peanut Buttered Yogurt by @simonauscher

1h

2 servings

🥬

250 g

Red cabbage

🥣

15 g

White miso

🫗

2 tbsp

Oil

💧

30 ml

Water

🍋

1 lime + 0.5

Lime

🫙

1 tsp

Coriander powder

🫙

5 g

Cumin powder

⚫

1 tsp

Pepper

🥣

30 g

Greek yogurt

🫗

15 ml

Sesame oil

🥜

15 g

Peanut butter

🥢

15 ml

Soy sauce

🧄

1 clove

Garlic

🌿

Fresh herbs

🥜

Peanuts

Preparation Steps

  1. Step 1/10

    Preheat the oven to 190°C / 375°F.

  2. Step 2/10

    Cut the 1/4 head of red cabbage into 3 equal wedges, keeping the core attached so the wedges hold together.

    🥬red cabbage
    🔪chef's knife
    🪵cutting board

  3. Step 3/10

    Whisk the white miso paste, olive oil, water, juice from 1/2 lime, ground coriander, ground cumin, and crushed black pepper until thick and smooth.

    🥣white miso paste
    🫒olive oil
    💧water
    🍋lime
    🫙ground coriander
    🫙ground cumin
    ⚫crushed black pepper
    🥣mixing bowl
    🥄whisk

  4. Step 4/10

    Place the red cabbage wedges on the baking sheet and brush all sides generously with the miso glaze.

    🥬red cabbage
    🥣white miso paste
    🫒olive oil
    💧water
    🍋lime
    🫙ground coriander
    🫙ground cumin
    ⚫crushed black pepper
    🍳baking sheet
    🖌️basting brush

  5. Step 5/10

    Roast the glazed cabbage wedges for 30 to 40 minutes until tender and deeply caramelized at the edges.

    🥬red cabbage
    🍳baking sheet

  6. Step 6/10

    Grate the 1 garlic clove and squeeze the remaining 1/2 lime.

    🧄garlic
    🍋lime
    🧀grater
    🪵cutting board

  7. Step 7/10

    Whisk Greek yogurt, sesame oil, peanut butter, soy sauce, grated garlic, and the remaining lime juice until creamy.

    🥣Greek yogurt
    🫗sesame oil
    🥜peanut butter
    🥢soy sauce
    🧄garlic
    🍋lime
    🥣mixing bowl
    🥄whisk

  8. Step 8/10

    Roughly chop the fresh coriander, fresh mint, fresh parsley, and fresh dill to make a mixed herb salad.

    🌿fresh coriander
    🌿fresh mint
    🌿fresh parsley
    🌿fresh dill
    🔪chef's knife
    🪵cutting board

  9. Step 9/10

    Spread the peanut butter yogurt over two serving plates and place the roasted cabbage wedges on top.

    🥣Greek yogurt
    🫗sesame oil
    🥜peanut butter
    🥢soy sauce
    🧄garlic
    🍋lime
    🥬red cabbage
    🍽️serving plate

  10. Step 10/10

    Finish the cabbage with the mixed fresh herbs and roasted peanuts, then serve warm.

    🌿fresh coriander
    🌿fresh mint
    🌿fresh parsley
    🌿fresh dill
    🥜roasted peanuts
    🍽️serving plate

Composition

Ingredients

Types

Vegetables, Liquids, Fruits, Dairy, Oils, Nuts and Seeds, Condiments

Ingredients

Red cabbage, White miso, Oil, Water, Lime, Coriander powder, Cumin powder, Pepper, Greek yogurt, Sesame oil, Peanut butter, Soy sauce, Garlic, Fresh herbs, Peanuts

Notes

Red cabbage (one quarter of a cabbage, cut into 3 pieces), Lime (juice, for the glaze, for the sauce), Pepper (crushed), Garlic (grated), Fresh herbs (coriander, mint, parsley and dill, amount not given), Peanuts (toasted, amount not given, crushed)

Allergens

Milk, Sesame, Peanuts, Soy, Gluten

Dietetics

Dietary regimen

Vegetarian

Calories

265 kcal

Macro nutrients

Protein: 9g, Carbohydrates: 20g, Dietary fiber: 6g, Fat: 18g, Saturated fat: 3.5g

Nutritional Information

Minerals

Calcium: 110mg, Iron: 1.8mg, Potassium: 410mg, Sodium: 520mg

Vitamins

Vitamin C: 65mg, Vitamin K: 52mcg, Vitamin B6: 0.25mg

Preparation

Time Information

Preparation

20 minutes

Cooking

40 minutes

Overall

1 hour 0 minutes

Difficulty

Level

Medium (2/4)

Steps

10 steps

Equipments

Utensils

chef's knife, cutting board, mixing bowl, whisk, basting brush, baking sheet, grater, serving plate

Appliances

Oven

Type

Type

Type Of Dish

Main Course, Side Dish

Occasions

Winter, Weeknight Dinner, Lunch, Dinner

Origin

Source

Platform

instagram

Original Creator

@simonauscher

Origin

Cuisine

French, Asian

Geographic

France, Europe

Various

Aspect

Texture

Tender, Caramelized, Creamy, Crunchy, Juicy

Flavors

Umami, Nutty, Tangy, Savory, Earthy, Citrusy, Spiced, Slightly sweet

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave dairy-based sauce out longer than 2 hours), fridge : 3 days (Store in an airtight container,Store herb topping separately when possible,Reheat cabbage in the oven before serving), freezer : 1 month (Freeze roasted cabbage without yogurt sauce or fresh herbs,Thaw overnight in the refrigerator,Prepare yogurt sauce fresh after thawing)