Method
There’s no need to preheat your oven for this – unless it’s a non-fan oven that takes a while to heat up.
Trim off any damaged outer leaves from the cabbage. Halve it down through the middle, then cut each half into 4 or 6 equal wedges, so each wedge is held together by a bit of core.
Put the cabbage wedges and shallots/spring onions into a very large roasting tray (ideally one that just fits in your oven shelf) or use 2 medium trays; the veg should overlap only a little. Add the oil and season generously with salt and pepper. Use your hands or a spatula to turn the ingredients and coat in the oil and seasoning.
Put the tray(s) into a cold oven, turn it on to 180°C Fan/200°C/Gas 6 and roast for 25–30 minutes, or until the veg start to colour. Take out and turn everything carefully with a spatula or tongs, getting some onions on top. Return to the oven for 10–15 minutes.
Remove the tray(s) and turn the veg again. Sprinkle the nuts or seeds over the top and put back in the oven for a final 10 minutes or so, until everything is just tender and caramelising.
Meanwhile, for the dressing, put all the ingredients into a small bowl and whisk together, adding 1–2 tbsp hot water to combine, until smooth. Taste and add a little pepper if needed – it shouldn’t need salt as the miso/soy is salty.
Trickle the miso dressing over the roasted veg and serve at once, with a slice of wholegrain bread to dab up the dressing.
Serving suggestions
- Use a Savoy or ½ large white, round cabbage instead of the hispi.
- Serve with a dollop of hummus
Ingredients
- 1 large hispi cabbage
- 3 banana shallots or 6 medium round shallots, thickly sliced, or a bunch of spring onions, trimmed and sliced lengthways
- 2 tbsp olive or rapeseed oil
- 35g sunflower or pumpkin seeds, or roughly chopped peanuts or cashew nuts
- Sea salt and black pepper
Dressing
- 2 tsp brown or white (shiro) miso (or 1 tbsp soy sauce or tamari plus ½ tsp sugar and 2 tsp cider vinegar or lemon juice)
- A scrap of garlic (about ¼ clove), grated
- 1 tbsp smooth peanut butter, or any nut butter
- 3 tbsp extra virgin olive oil or cold-pressed rapeseed oil
To serve
- 4 slices of wholegrain bread
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