For this recipe, we roast the cabbage on one side until it is deeply browned and sweet. This dish is a great accompaniment to a variety of dishes including sticky rice and eggs, or any kind of roasted meat.
½ head of cabbage (either white or red cabbage), cut into 1-inch pieces
1 small/medium onion, peeled and cut into 1-inch pieces
1 clove of garlic, grated
3 tablespoons dark soy
1 tablespoon white miso
2 teaspoons rice wine vinegar
1 tablespoon finely minced fresh ginger
1 tablespoon vegetable oil
1. Preheat an oven to 450F degrees. Heat a large skillet over medium-heat with the vegetable oil until it is almost smoking. Add the cabbage and onions and quickly stir to coat the vegetables in oil. Place the skillet in the oven and roast for 30 minutes or until the cabbage is deeply browned and almost burnt.
2. Meanwhile, combine the remaining ingredients in a large mixing bowl. When the cabbage and onions are ready remove from the oven and toss in the miso-soy sauce. Adjust the seasoning with more salt or vinegar if needed and serve.