Roasted Cabbage with Umami Sauce and Sweetened Soy Drizzle
This savory sweet side was inspired by a favourite restaurant in San Deigo. They serve the sauce over crispy fried brussels sprouts(also amazing)! When I reached out and asked for the recipe they graciously shared the ingredients, but they didn’t reveal the ratios. So I had to play with it to recreate it. The Roasted Cabbage with Umami and Soy Drizzle is a very versatile side dish and very easy.
Why You’ll Love This Recipe
Savory & Sweet Balance – The combo of umami sauce and sweet soy compliment each other
Unexpected Ingredient Glow Up – Cabbage was listed as one of the top cooking trends by Food and Wine this year. It is our new “It” vegetable.
Crowd Pleaser – works as a side dish or a vegetarian main with serious flavour.
Quick Facts
Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 4
What Do You Need
Fresh
- green cabbage
- garlic
- 1 egg
- grated parmesan cheese
Pantry
- olive oil (for roasting and in the sauce)
- red miso paste
- yuzu juice
- lemon juice
- tamari
- brown sugar
- sugar
- nutritional yeast flakes
Prep Time
15 minutes
Cook Time
25 minutes
Serves
4
Ingredients
- 1 head of green cabbage thinly sliced
Umami Sauce
- 1/4 cup olive oil plus more for roasting cabbage
- 1 tsp red miso paste
- 1/2 Tbsp yuzu juice
- 1 tsp lemon juice
- 1/4 cup tamari
- 1/4 cup grated parmesan cheese plus more for tossing at end
- 2 cloves garlic, minced
- 2 Tbsp sugar
- 1 Tbsp nutritional yeast flakes
- 1 egg yolk
- salt and pepper
Sweetened Soy Drizzle
- 1/2 cup tamari
- 3/4 cup soy sauce
Steps
1
Roast the Cabbage – Preheat oven to 425F. Thinly slice 1 head of cabbage and toss with olive oil, salt and pepper. Spread evenly on a baking sheet and roast for 25 minutes, stirring once, until edges are golden and crispy.
2
Make The Sweetened Soy Drizzle – In a small saucepan, combine 1/2 cup tamari and brown sugar. Bring to a gentle boil, then reduce heat and simmer until it becomes a syrup(about 5-7 minutes). Set aside.
3
Make the Umami Sauce – In a blender or food processor combine all of your Umami Sauce ingredients; olive oil, miso paste, yuzu juice, lemon juice, tamari, parmesan cheese, garlic, sugar, nutritional yeast flakes, and egg yolk. Blend until smooth and creamy. Salt and pepper to taste.
4
Assemble the Dish – Toss hot roasted cabbage with umami sauce and some more grated parmesan cheese. Add enough cheese that it has a thick saucy consistency. Drizzle with sweetened soy syrup.
Expert Tips and Tricks
Crisp Cabbage: Spread the cabbage in a single layer. If it is overcrowded it will steam instead of crisp up.
No Yuzu: Just replace with lemon juice for brightness
Umami Sauce Lasts: Store your leftover umami sauce in the fridge for up to 5 days. Use it on other roasted vegetables, noodles or even steak.
Brussels Sprouts: Exact same recipe but deep fry some Brussel sprouts until they are crispy and continue with the recipe. Add some truffle salt or oil.
FAQ
Can I use soy sauce instead of tamari? Yes! Just note it may be saltier – adjust to taste.
Is this dish vegetarian? Yes, though it contains dairy and egg yolk so it is not vegan. To make it vegan, swap the egg yok for a spoonful of tahini and skip the Parmesan.
Is it safe to use a raw egg yolk? Yes – as long as you use a pasteurized egg yolk. The heat from the cabbage also helps cook the sauce slightly. Be sure to store it in the refrigerator.
Ingredients
- 1 head of green cabbage thinly sliced
Umami Sauce
- 1/4 cup olive oil plus more for roasting cabbage
- 1 tsp red miso paste
- 1/2 Tbsp yuzu juice
- 1 tsp lemon juice
- 1/4 cup tamari
- 1/4 cup grated parmesan cheese plus more for tossing at end
- 2 cloves garlic minced
- 2 Tbsp sugar
- 1 Tbsp nutritional yeast flakes
- 1 egg yolk
- salt and pepper
Sweetened Soy Drizzle
- 1/2 cup tamari
- 3/4 cup soy sauce
Instructions
Roast the Cabbage – Preheat oven to 425F. Thinly slice 1 head of cabbage and toss with olive oil, salt and pepper. Spread evenly on a baking sheet and roast for 25 minutes, stirring once, until edges are golden and crispy.
Make The Sweetened Soy Drizzle – In a small saucepan, combine 1/2 cup tamari and brown sugar. Bring to a gentle boil, then reduce heat and simmer until it becomes a syrup(about 5-7 minutes). Set aside.
Make the Umami Sauce – In a blender or food processor combine all of your Umami Sauce ingredients; olive oil, miso paste, yuzu juice, lemon juice, tamari, parmesan cheese, garlic, sugar, nutritional yeast flakes, and egg yolk. Blend until smooth and creamy. Salt and pepper to taste.
Assemble the Dish – Toss hot roasted cabbage with umami sauce and some more grated parmesan cheese. Add enough cheese that it has a thick saucy consistency. Drizzle with sweetened soy syrup.
Nutrition
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