Orange Miso Charred Cabbage
This easy Orange Miso Charred Cabbage will make you excited about eating your veggies. Seared cabbage coated in an orange miso sauce then roasted in the oven until tender.
I understand why most people aren’t excited about veggies. They are unfortunately the afterthought of most meals, but today we are focusing on making them the star!
The veggie of choice getting its glam moment, cabbage. One of my favorites especially with how cheap it is. However, the struggle is figuring out how to use the whole thing, so here is my solution.
Why You’ll Love This Charred Cabbage
- Easy to make. The cabbage requires minimal ingredients to pack in a lot of flavor with most of the actual cooking time being done in the oven.
- A good way to use up your head of cabbage. If you often find yourself not knowing what to do with the leftover cabbage in your fridge, this recipe is the solution.
- An easy way to make your vegetables the star of your plate. If you want to enjoy more vegetables, sauces like this one can help transform them into something decadent.
Key Ingredients and Substitutions
- Cabbage: While I don’t recommend subbing for a totally different vegetable, you can swap for different varieties of cabbage like purple cabbage or savoy cabbage.
- Miso: I recommend using either white or yellow miso paste for this dish. If you don’t have miso or want an alternative with a little heat, try using gochujang.
- Orange: Fresh orange is ideal because we need the zest and juice. If not readily available, orange juice from concentrate can still work really well here.
- Scallion: Thinly slice and separate the white portion from the green portion. You can swap scallions for shallots or red onion, just finely dice them so they can cook quickly.
- Garlic: Fresh crushed cloves are best.
- Vegetable Broth: Use a good quality vegetable broth or vegetable bouillon paste dissolved in water. Flavorful broths will yield a more flavorful sauce.
- Maple Syrup: Will help balance the tang and saltiness of the sauce. You can substitute for equal amounts sugar.
How to Make Orange Miso Charred Cabbage
Preheat oven to 375F. Start by removing the outer leaves of the cabbage then cut your cabbage directly in half through the core, then cut each half in half and cut the wedges once more in half until you get 8 equal wedges.
Place the wedges directly on a large baking tray (no parchment paper) then drizzle the wedges with oil, season with a generous pinch of salt and rub the oil and salt over each wedge to evenly coat.
Place a large skillet over medium heat and once the pan is hot, add the cabbage wedges cut side down in the pan. Allow the wedges to sear and cook for 5-6 minutes or until charred, flip and repeat on the other side.
Place the wedges back on the baking tray, cut side up. Mix together the tamari and syrup, then brush or spoon the mix over the wedges. Place the tray in the oven and allow to cook for 25-30 minutes or until tender.
Meanwhile, make the sauce. Combine the broth, miso, maple syrup, orange zest and juice, and cornstarch in a bowl. Whisk until no lumps remain and set aside.
Reheat the same skillet used for the cabbage and add the white portions of the scallions and garlic then saute for 1-2 minutes until fragrant. Pour in the miso mixture and bring to a simmer. Stir and cook for 3-5 minutes until it begins to thicken then remove from heat.
Divide the rice and edamame in your serving bowls and top with the cabbage. Spoon the sauce over the cabbage and garnish with sesame seeds and remaining scallions.
Expert Tips
- Roast the cabbage directly on your sheet pan. This means, don’t use parchment paper. The direct heat of the pan will help to better distribute heat in your cabbage and help to cook the remainder of the cabbage more efficiently.
- Season your cabbage well. Sprinkling the cabbage with salt and rubbing it into the cabbage will help to draw out water as it cooks, which will help it get more tender while maintaining a bit of crunch.
- If oranges are out of season, use bottled orange juice from concentrate. I would substitute what you would squeeze out of half your orange with 2 tbsp of the bottled juice.
Frequently Asked Questions
As written, this recipe is gluten-free. Just ensure that the type of soy sauce you use is gluten-free, I used a wheat-free tamari or swap for coconut aminos.
Store the roasted cabbage and miso sauce separately in airtight containers in the fridge for up to 4 days. When ready to serve, add the sauce directly to your cabbage and enjoy with other mains and sides.
Yes! This recipe is a great way to use up any cabbage that you may have used in a different recipe. Depending on how much of your cabbage is left, cut your cabbage into however many wedges you can make. You can always reduce the amount of sauce made if desired or save any leftovers to use with any other meals you like.
Cabbage is highly nutritious. It is a rich source of fiber, vitamin C, and powerful antioxidants like polyphenols and sulforaphane. The fiber is beneficial to our gut health, while the antioxidants may provide anti-inflammatory effects and help reduce chronic disease risk.
How to Serve
This charred cabbage is both tender and delicious making it a great way to get in more vegetables. To help turn this cabbage into a full meal, consider serving it with some cooked grains like rice and adding a protein like edamame to balance everything together.
For other grain ideas consider wild rice, quinoa, farro, or millet.
Swap the edamame with other protein options like crispy tofu, tempeh, or roasted chickpeas.
More Ways to Use Miso Paste
- Homemade Peanut Miso Instant Noodles
- Spicy Miso Pasta
- Roasted Sweet Potato Quinoa Salad with Sesame Miso Sauce
- Lemon Garlic Marinated Tofu
- 15-Minute Mushroom Fried Rice
Orange Miso Charred Cabbage
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Sides
- Method: Roasting
- Cuisine: American
- Diet: Vegan
Description
This easy Orange Miso Charred Cabbage will make you excited about eating your veggies. Seared cabbage coated in an orange miso sauce then roasted in the oven until tender.
Ingredients
Charred Cabbage
- 1 medium green cabbage
- Avocado oil
- Kosher salt
- 2 tbsp tamari
- 2 tsp maple syrup or brown sugar
Orange Miso Sauce
- 2 scallions, thinly sliced (white and green portions separated)
- 3 cloves garlic, crushed or grated
- 3/4 cup vegetable broth
- 1 tbsp miso paste
- 2 tbsp maple syrup
- Juice and zest of 1/2 a medium orange
- 1 tsp cornstarch or arrowroot starch
Assemble
- 1 1/2 cups frozen edamame, thawed
- 3 cups cooked white or short grain brown rice
- Sesame seeds, garnish
Instructions
- Preheat oven to 375F. Start by removing the outer leaves of the cabbage then cut your cabbage directly in half through the core, then cut each half in half and cut the wedges once more in half until you get 8 equal wedges.
- Place the wedges directly on a large baking tray (no parchment paper) then drizzle the wedges with oil, season with a generous pinch of salt and rub the oil and salt over each wedge to evenly coat.
- Place a large skillet over medium and once the pan is hot, add the cabbage wedges cut side down in the pan. Allow the cabbage to sear and cook for 5-6 minutes or until charred, flip and repeat on the other side.
- Place the wedges back on the baking tray, cut side up. Mix together the tamari and syrup, then brush or spoon the mix over the wedges. Place the tray in the oven and allow to cook for 25-30 minutes or until tender.
- Meanwhile, make the sauce. Combine the broth, miso, maple syrup, orange zest and juice, and cornstarch. Whisk until no lumps remain and set aside.
- Reheat the same skillet used to cook the cabbage and add the white portions of the scallions and garlic then saute for 1-2 minutes until fragrant. Pour in the mixture and bring to a simmer. Stir the mixture and cook for 3-5 minutes until it begins to thicken then remove from heat.
- Divide the rice and edamame in your serving bowls and top with the cabbage. Spoon the sauce over the cabbage and garnish with sesame seeds and remaining scallions.
Notes
Roast the cabbage directly on your sheet pan. This means, don’t use parchment paper. The direct heat of the pan will help to better distribute heat in your cabbage and help to cook the remainder of the cabbage more efficiently.
Season your cabbage well. Sprinkling the cabbage with salt and rubbing it into the cabbage will help to draw out water as it cooks, which will help it get more tender while maintaining a bit of crunch.
If oranges are out of season, use bottled orange juice from concentrate. I would substitute what you would squeeze out of half your orange with 2 tbsp of the bottled juice.
If you tried this recipe or any other recipe on the blog, then let me know what you thought in the comments below! And if you loved it, don’t forget to rate it too. Feel free to follow on Instagram, Pinterest, and TikTok for the latest nutrition tips and recipe videos.
★ Catherine
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