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Miso Garlic Melting Cabbage
Serves 4
| prepPreheat oven to 350°F / 175°C | ||||||||
| 1/2 cup / 120 g raw cashews | Blend cashew cream until smooth | Whisk miso into remaining broth; add to pan with cashew cream, cheese & chili oil | Simmer sauce 3–4 min until smooth & thickened | Return cabbage, spoon sauce over, bake 350°F / 175°C, 45–55 min | Spoon sauce over, garnish parsley, adjust seasoning | |||
| 1/2 cup / 120 ml water | ||||||||
| 2 tbsp olive oil | Sear cabbage in oil 3–4 min per side until golden | Melt butter, cook shallot & garlic 2 min | Add spices, stir 30 sec until fragrant | Pour broth, scrape pan, simmer 1–2 min | ||||
| 1 medium green cabbage (2 to 2 1/2 lb / 900–1,200 g), core intact, cut into 4 wedges | ||||||||
| 3 tbsp vegan butter | ||||||||
| 1 shallot, finely minced | ||||||||
| 8 garlic cloves, minced | ||||||||
| 1 tsp garlic powder | ||||||||
| 1/2 tsp dried thyme | ||||||||
| 1/4 tsp smoked paprika | ||||||||
| 1/4 tsp salt, plus more to taste | ||||||||
| 1/4 tsp ground black pepper, plus more to taste | ||||||||
| 1 1/4 cups / 300 ml low- or no-sodium vegetable broth | ||||||||
| 1 1/2 tbsp white miso paste | ||||||||
| 1/4 cup / 60 ml remaining vegetable broth | ||||||||
| 1/2 cup / 40 g freshly grated vegan Parmesan-style cheese | ||||||||
| 2 tbsp chili oil, or to taste | ||||||||
| 1/4 cup / 10 g chopped fresh parsley, for garnish | ||||||||
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