Crispy cab­bage


Leicester Mercury - - Food & Drink -

For the dress­ing:

1tbsp fresh white miso 1tbsp mirin

1tbsp sake

1 ½tbsp water

1tbsp sugar

1tbsp sesame seeds ½tsp roasted sesame oil


1. Pre­heat the oven to 200°C/180°C fan/gas mark 6.

2. Spread out the cab­bage wedges on a bak­ing tray, toss with the oil and sea­son lightly. Roast in the oven for 30 min­utes.

3. Mean­while make the dress­ing by whisk­ing to­gether all the in­gre­di­ents. Af­ter the 30 min­utes, use a pas­try brush to coat the cab­bage pieces in the dress­ing then turn the oven up to 240°C/220°C fan/gas mark 9. Re­turn them to the oven for a fur­ther 15 min­utes un­til cooked through, caramelised and be­gin­ning to get a lit­tle crisp at the edges.

IN­GRE­DI­ENTS1 red cab­bage, cut into 8 wedges 2tbsp rape­seed oilSea salt and freshly ground black pep­per

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