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Roasted Cabbage Steaks with Miso Mash - Georgie Eats

ROASTED CABBAGE STEAKS WITH MISO MASH

Don’t knock roasted cabbage until you’ve tried it - it’s sticky and wonderfully moreish. Paired with miso mash, it makes for a really gorgeous plate of food.

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 2 servings

Ingredients

  • 2 tbsp toasted sesame oil
  • 2 tbsp maple syrup
  • 2 tbsp soy sauce
  • 1 garlic clove grated
  • 1 savoy cabbage
  • 500 g potatoes peeled & cubed (I like King Edwards for mashing)
  • 1 tbsp white miso paste
  • dash of milk (I use oat milk)
  • sea salt
  • to serve: green veg, sesame seeds

Instructions

  1. Preheat the oven to 180°c (fan-assisted)/390°f/gas 6.
  2. Combine the toasted sesame oil, maple syrup, soy sauce and garlic in a small bowl.

  3. Chop the cabbage into quarters through the root, so that each wedge stays together. Place on a baking tray and drizzle over the marinade. Use your hands to rub the marinade into each wedge of cabbage, then roast for 25-30 minutes, turning the cabbage halfway through, until sticky and slightly charred on the edges.

  4. Meanwhile, you can make the mash. Bring a large pan of salted water to the boil and add the potatoes. Cook for 12-15 minutes, or until the potatoes are very tender. Drain, then add the miso paste and a dash of oat milk. Mash until completely smooth, then season with salt, if you think it needs it.

  5. Serve the cabbage steaks with the mash, green veg and drizzled with any sauce left in the tray. Finish with a sprinkling of sesame seeds.