Charred cabbage with miso and lime from The Book of Greens: A Cook's Compendium of 40 Varieties, from Arugula to Watercress, with More Than 175 Recipes (page 57) by Jenn Louis and Kathleen Squires

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Notes about this recipe

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  • patioweather on November 06, 2023

    Easy and tasty, although I used margarine and it didn't create enough liquid for me to "baste" appropriately. When I realized that, i squirted olive oil on top. Served under fish for a pretty healthy dinner.

  • hirsheys on October 23, 2021

    I made a half recipe, though I made the full amount of miso butter, which I'm glad about - that stuff is super delicious! The timing and method on this recipe worked perfectly, except that my butter didn't really melt and get terribly drippy in the oven, so the basting part was only mildly successful. That said, this dish is great – it’s sweet from the cabbage, umami/salty from the miso butter and the charring, and acidic from the lime. The only change I'd make in the future is to up the miso butter a bit - the outer bits could have used more of that flavor in them, so I'd maybe add some extra butter in during the oven stage (and just not add salt). There's a chance I didn't cook the wedges exactly as she meant them to be cooked - she mentioned flipping the wedges to their "cut edges", which was confusing since mine all had two cut edges. Anyway, no matter - this was delicious and I will definitely make it again. I added an egg on top cooked in miso butter for lunch.

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