Charred cabbage with butternut-miso mash
By Jamie Vespa, MS, RD, for Cooking Light – submitted by Lori, Yorkville CSA
Charring cabbage is not new, but many chefs have recently rediscovered it. You don’t need a grill to do it. Just cut the cabbage into wedges and heat a large skillet coated with oil. Skewer a cabbage wedge on a long fork and hold it on the heated pan until it’s nice and brown. When you think it’s burnt, that’s when it is just right.
Ingredients
- 1 butternut squash peeled and cubed (one squash makes about 1 lb of cubes)
- 1 TBS unsalted butter
- 1 TBS white miso
- 1 garlic clove grated
- ¼ tsp crushed red pepper
- 1 small head red cabbage
- 1 TBS canola oil
- ½ tsp kosher salt
- 2 TSB toasted sesame oil
- 1 TSB fresh lime juice
- 2 tsp lower-sodium soy sauce crro
- 1 tsp honey
- ½ tsp grated fresh ginger
- ½ cup fresh cilantro leaves
- ¼ cup unsalted roasted cashews roughly chopped
Instructions
- Click here for instructions (Cooking Light)