EBT-Friendly: 100% of ingredients

From Twisted Green

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All aboard the umami train! This is the best cabbage you’ll ever have—charred, roasted, and smothered in an addictive miso and caramelised onion butter. Topped with a creamy tofu sauce, sesame seeds, and chilli oil, it’s a vegan showstopper that’s ridiculously easy to make.

Ingredients:

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For the Caramelised Onions

•   1 onion (thinly sliced)
•   1 tbsp vegan butter
•   1 tbsp olive oil
•   salt

 

For the Cabbage

•   1 sweetheart cabbage (sliced lengthwise)
•   2 tbsp vegan butter (for frying)

 

For the Miso Butter

•   60 g vegan butter
•   2 tbsp brown miso
•   1 tsp white miso
•   1 tsp rice wine vinegar
•   2 tsp agave
•   1/4 tsp ginger (grated)
•   caramelised onions (from above)

 

For the Tofu Sauce

•   1/2 pack silken tofu
•   1 pinch salt
•   lime juice (to taste)

 

For Garnish

•   toasted sesame seeds
•   chopped chives
•   chili oil

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

1. Preheat your oven to 200°C (180°C fan).
2. Caramelise the onions: Heat a frying pan over medium-low heat. Add vegan butter and olive oil, followed by thinly sliced onion and a pinch of salt. Fry gently for about 30 minutes, stirring frequently, until the onions are dark brown and jammy. Add a splash of water as needed to prevent burning. Once done, set aside to cool slightly.
3. Char the cabbage: While the onions cook, heat a large oven-safe frying pan over medium-high heat. Add vegan butter. Place the sweetheart cabbage halves cut-side down in the pan. Fry until evenly charred, applying gentle pressure on top of each wedge to ensure good contact. Don’t be shy—a good char is key for flavor!
4. Roast the cabbage: Transfer the pan with the charred cabbage to the preheated oven. Roast for 25 minutes until softened.
5. Make the miso butter: In a blender, combine the cooled caramelised onions with the remaining miso butter ingredients: vegan butter, brown miso, white miso, rice wine vinegar, agave, and grated ginger. Blend until you get a smooth paste.
6. Make the tofu sauce: In a separate blender or small food processor, combine silken tofu, a pinch of salt, and lime juice to taste. Blend until completely smooth and creamy. Set aside.
7. Glaze the cabbage: Remove the cabbage from the oven. Flip the halves over to reveal the charred bottom. Brush the miso butter generously all over each half, ensuring they are thoroughly covered. Return to the oven for a final 5 minutes until the miso butter is melted and caramelised.
8. Serve: Spread the smooth tofu sauce onto a serving plate or platter. Place the miso-glazed cabbage halves on top. Garnish generously with toasted sesame seeds, chopped chives, and a drizzle of chilli oil. Serve immediately, perhaps with rice, and enjoy!