Roasted cabbage is the side dish you didn't know you needed
More proof that miso is the greatest seasoning ever.
Cabbage is just a giant Brussels sprout, isn’t it? (Or are Brussels sprouts tiny cabbages?) Either way, they taste very, very similar. So why don’t we eat roasted cabbage as much as we do roasted Brussels sprouts? I’m here to try to change that.
Not only is cabbage cheaper than Brussels sprouts, but it’s also available year round. Moreover, preparing cabbage requires way less work (trimming individual Brussels sprouts can be a pain).
When I first started testing cooking cabbage in the oven, I cut it into wedges/“steaks”, and brushed the glaze on. Unfortunately, while the edges got crispy and caramelized, the interiors remained quite crunchy and tough. I was also disappointed that only the exteriors were seasoned. I realized that if I wanted 360º flavor and more crispy edges, I’d have to slice it up.
Best decision ever.
P.S. No time to read now? Pin the recipe for later.