KUYPERS CREATIVE / DEVELOPMENT RECIPE
Cabbage gets browned edges and a savory dressing. Miso and sesame do the heavy lifting; no invented traditional pedigree required.
Untested draft. Measurements and timings need a physical trial.
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Make it
Yield: 4 side-dish servings
Estimated timing: Estimated 15 minutes preparation and 30-35 minutes roasting; about 50 minutes total. Untested estimates.
Ingredients
- 600 g green cabbage, damaged leaves removed, cut into 4 wedges with core intact
- 1 tablespoon olive oil
- 20 g white miso
- 1 tablespoon rice vinegar
- 1 teaspoon maple syrup
- 1 teaspoon toasted sesame oil
- 25 mL drinking water
- 10 g sesame seeds
- 15 g scallions, finely sliced
Method
Prepare wedges
Heat oven to 210 C / 410 F. Rinse cabbage and dry thoroughly. Keep enough core on each wedge to hold it together. Brush cut faces with the tablespoon olive oil and place on a baking tray.
Roast
Roast for 30-35 minutes, turning carefully halfway, until edges brown and the thickest parts are tender when pierced. Cover loosely if edges darken before the center softens.
Whisk dressing
While cabbage roasts, whisk miso, rice vinegar, maple syrup, sesame oil and the measured water until smooth.
Serve
Put one wedge on each plate. Divide dressing over wedges and scatter evenly with the measured sesame seeds and scallions. No extra salt is specified because miso varies.
Allergens and handling
Contains soy and sesame. Miso may contain barley or other grains; review miso, vinegar and other labels. No gluten-free or allergen-free claim.
Use washed produce and clean utensils; follow ingredient label storage instructions. Refrigerate perishable components promptly. No recipe-specific shelf-life promise.
Trial checks
- Record wedge size and center tenderness.
- Check miso saltiness and dressing coverage; log measured changes.
