Roasted Cabbage with Umami Sauce and Sweet Soy Drizzle
Miso on Cabbage is divine. Originally this sauce is tossed over deep fried brussels sprouts but this is easier more on trend. The Umami Sauce and Sweet Soy Drizzle will hit every taste bud you have.
Prep Time: 15 minutes minutes
Cook Time: 25 minutes minutes
Course: Side Dish
Cuisine: Japanese
Keyword: gluten free cabbage dish, healthy vegetable sides, miso cabbage recipe, roasted cabbage, sweet soy drizzle
Servings: 4 people
Calories: 240kcal
- 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
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.
Calories: 240kcal | Carbohydrates: 22g | Protein: 7g | Fat: 14g | Sugar: 12g