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Looking for a creative way to make cabbage! Try grilling it. No grill? No problem. Roast the cabbage instead, and drizzle the tangy, spicy, Asian-inspired dressing all over — its garlicky-ginger flavors soaking into the roasted warmth of the cabbage, smoky burnt edges adding a little crunch. Even if you aren’t a huge cabbage fan, roasting the cabbage mellows out the sometimes overpowering cabbage taste and turns cabbage into something mellow and sweet.
PLUS grilling is even better! It adds even more smokiness and flavor. Like I said, though — if you don’t have a grill, just roast it. Just blacken the edges and make sure the cabbage is tender.
And If you have leftovers, warm it in the microwave the next day for a lunch side.
I like this dressing so much that I often make it to dress Asian-inspired salads. For more salad inspirations go to this post.
- For the Asian Miso Dressing:
- 6 tablespoon dark brown sugar
- 4 tablespoons soy sauce
- 4 tablespoons white miso
- 2 tablespoon rice vinegar
- 2 tablespoon mirin
- 4 teaspoons finely minced ginger
- 2 teaspoon finely minced garlic (about 4 medium cloves)
- 3/4 teaspoon sesame oil
- ¾ to 1 teaspoon crushed red pepper flakes, depending on how spicy you like
- ¼-1/2 teaspoon ground pepper, depending on how spicy you like
- For the Cabbage:
- 1 medium head of green cabbage, cut into 6 wedges with the core left intact
- 4 tablespoons extra-virgin olive oil
- 1 scallion, thinly sliced
- Kosher salt
For the Dressing: In a small bowl, whisk together the brown sugar, soy sauce, miso, rice vinegar, mirin, ginger, garlic, sesame oil, crushed red peppr and pepper.
Remove the loosest, toughest outer leaves from the cabbage, and without removing the stalk or inner core, cut into 6 evenly sized wedges. Place on a plate or tray and lightly brush the wedges with olive oil.
preheat your grill for the best sear! Heat your grill to medium high. Cover and heat for at least 5 minutes, then clean and oil the grilling grate.
Grilling Method: Place cabbage wedges on the grill and cook, covered, until well charred on first side, about 4 minutes. Flip cabbage, cover, and cook until charred on second side, another 4 minutes. Flip wedges to third side, cover, and cook until well charred, another 4 minutes. Reduce heat, cover, and continue cooking until mostly tender but still crunchy in center, about 4 minutes longer, or until done to your liking. If necessary, turn the heat down or move the wedges to a cooler part of the grill so they don’t burn. But don’t worry about the blackened edges; you want grill and char marks on the cabbage.
Baking Method: Roast in a 450 degree oven for 15 minutes; flip cabbage and continue roasting until browned and charred in some areas, about 15 minutes more or until done to your liking.
Transfer cabbage to a serving platter. Drizzle with dressing, garnish with scallion slices, sprinkle with Kosher salt and serve immediately with tongs.