Roasted Cabbage Steaks with Miso Butter
Serves 4
1 medium head cabbage
2 teaspoons oil
Salt
Miso Butter:
3 tablespoons butter
2-3 cloves garlic, minced
2 tablespoons white miso
2 tablespoons mirin (rice cooking wine)
1 teaspoon soy sauce or tamari
Preheat oven to 450 degrees.
1. Slice cabbage in about 1-inch rounds, on the equator, starting at the top and slicing all the way to the root. The slices may fall apart a bit but it will all be delicious. Coat with oil and sprinkle with salt. Roast for about 20-25 minutes, flipping halfway, until the cabbage is tender and browning in places.
2. While cabbage is roasting, melt butter in a small saucepan over medium heat. Add garlic and cook until fragrant, about 1-2 minutes. Turn off heat and stir in miso, mirin and soy sauce. Taste and adjust seasoning with more mirin for zing or soy sauce for salt. If the butter looks too thick, stir in a teaspoon or two of water at a time.
3. Arrange cabbage on a platter and drizzle with miso butter. Serve warm.
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