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Have you ever tasted pointed cabbage? This recipe for Grilled Pointed Cabbage with Miso sauce is absolutely delicious! It is a recipe that I discovered only a few months ago and it has become my favourite way to eat pointed cabbage!
What is pointed cabbage?
Pointed cabbage, as its name implies, is shaped like a pointed cone. Its colour is white to pale green. Unlike most cabbages, which are winter vegetables, pointed cabbage is a spring vegetable that can be found until early summer.
It has a slightly sweet flavor and personally I find it has a nutty taste. It is often used to replace Chinese cabbage as a curry or in a vegetable wok.
Preparation of the grilled pointed cabbage
The preparation of the grilled pointed cabbage is very simple and fast. Simply cut the cabbage into quarters and place it in an ovenproof dish.
Pour a generous drizzle of olive oil over the cabbage and season with salt and pepper. You don’t need anything else!
Then cook the cabbage for 20 minutes at 175°C. After 10 minutes, I advise you to check the colour of the cabbage. If it starts to blacken, cover with aluminium foil and lower the oven temperature slightly.
Miso, for an umami taste!
First of all, a little reminder of what miso is. Miso is a food of Japanese cuisine. It is a paste made from fermented soybeans. Miso brings a special umami flavor.
Umami is what we call today the fifth basic flavor after salty, sweet, sour and bitter. The word umami also comes from Japanese cuisine and describes the fact that a food has flavour and makes the palate salivate salivate. Adding miso paste to a sauce makes the sauce more flavourful and richer in texture.
Preparation of the miso sauce
To prepare the miso sauce, add in a blender 1 tablespoon of miso, 4 tablespoons of olive oil, 4 tablespoons of water, 1 tablespoon of mustard, 2 tablespoons of lemon juice, a pinch of salt and pepper. Mix everything together and readjust if necessary:
- Too salty: Add more lemon, a little water and oil.
- Not salty enough: Add a little miso or salt.
- Too liquid: Add a little miso and oil.
- Not liquid enough: Add a little water
- Too much acidity: Add a little miso, oil and if that’s still not enough, add a little sugar.
- Too plain: Add a little lemon and miso.
Pour the sauce over the pointed cabbage.
More Asian-cuisine inspired recipes
- Kimchi Fried Rice (vegetarian)
- Sushi Bowl with Surimi and Tahini Sauce
- Stir-Fried Napa Cabbage with Soy Sauce
For more inspiration, here are my latest recipes:
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Grilled pointed cabbage with miso sauce
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- 1 pointed cabbage
- 3 tbsp. olive oil
For the miso sauce
- 1 tbsp. of miso
- 4 tbsp. olive oil
- 4 tbsp. water
- 1 tbps. mustard
- 2 tbsp. lemon juice
Preparation of oven-roasted cabbage
- Preheat the oven to 175°C.
- Cut the cabbage in four and arrange it in an ovenproof dish.
- Pour the olive oil over the cabbage and season with salt and pepper.
- Cook the cabbage for 20 minutes.
- After 10 minutes, check the colour of the cabbage. If it begins to blacken, cover with aluminium foil and lower the oven temperature slightly.
Preparing the miso sauce
- In a blender add the miso, olive oil, water, mustard, lemon juice, a pinch of salt and pepper. Blend everything together and readjust if necessary.
- Pour the sauce over the cabbage.