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Roasted Point Cabbage with Miso & Soy Sauce (Vegan, Gluten, Grain, Dairy Free & Low Carb) Two cabbage wedges on a plate balked in miso soy sauce, topped with chili flakes and scallion. Soy sauce and scallion on small bowls on the side. Shown from front
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Roasted Point Cabbage with Miso & Soy Sauce (Vegan, Gluten, Grain, Dairy Free & Low Carb)

This is a delicious dish made with roasted point cabbage glazed with a lovely miso soy sauce.
Course Main Course, Main Dish, Side Dish
Cuisine Asian
Keyword Dairy-Free, Easy, Gluten-Free, Grain Free, Healthy, Low Carb, Nut Free
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 2

Ingredients

For the miso soy sauce

  • 2 tbsp Miso
  • 2 tbsp Tamari or soy sauce
  • 1 tbsp Rice vinegar
  • 1/2 tsp Lime juice
  • 1 tsp Fiber syrup or agave
  • 1 tsp Fresh ginger grated

For the cabbage

  • 1 medium Point cabbage cut in half or into wedges
  • 1/2 tsp Chili flakes lightly crushed
  • 1 Scallion (both white and green part) thinly sliced
  • A little Olive oil

Instructions

  • Preheat the oven to 200 degrees Celsius.
  • Cut the point cabbage in half or into quarters. Place on a parchment covered baking sheet. Brush with some olive oil. Roast for 15-20 minutes. Check to make sure the cabbage doesn't burn.
  • Meanwhile combine the ingredients for the sauce in a bowl.
  • Remove cabbage from the oven and pour about half of the sauce over the wedges/halves. Return to oven and bake for another 5-10 minutes, until the cabbage is tender and the sauce has caramelized slightly.
  • Remove from the oven, place on plates, top with chili flakes and scallion. Serve with the remaining miso soy sauce on the side.