Cabbage is the best thing you can put on a platter. Charred in Miso Sesame dressing, roasted until silky, then buried under a creamy miso caesar, parmesan and a rubble of ciabatta crumb. Salty, tangy, crunchy, and gone in minutes.
INGREDIENTS
Serves 4:
*½ loaf ciabatta
*2 tbsp extra virgin olive oil
*2 cabbages (sweetheart or hispi), quartered through the core
*3 tbsp Miso Sesame dressing, plus extra to finish
*4 tbsp natural yogurt
*2 tbsp mayonnaise
*Juice of ½ lemon
*1 tsp Dijon mustard
*2 tbsp Miso Sesame dressing
*Freshly cracked black pepper
*Parmesan, about 30g, finely grated
INSTRUCTIONS
Step 1: To make your own croutons, tear the ciabatta into chunks onto a tray and bake at 180°C (160°C fan) for 10 minutes, or until crunchy and browned. Set aside to cool.
Step 2: Heat 3 tbsp Miso Sesame dressing in a pan over a medium-high heat. Once bubbling, add the cabbage quarters cut side down and cook for 2-3 minutes until golden and slightly charred, then turn and repeat on the other cut side.
Step 3: Transfer the cabbage to a tray and roast at 180°C (160°C fan) for 20-30 minutes, until just softened.
Step 4: Meanwhile, whisk together the yogurt, mayonnaise, lemon juice, mustard, 2 tbsp Miso Sesame dressing and black pepper to make the miso caesar dressing.
Step 5: Divide Once the croutons have cooled, pulse them briefly in a blender to a textured, fine crumb.
Step 6: Spoon the miso caesar dressing over the base of a large platter and place the roasted cabbage on top.
Step 7: Finish with a drizzle of extra miso caesar dressing and a touch more Miso Sesame. Grate over the parmesan, scatter with the ciabatta crumb and serve.
