Soft, sweet and deliciously charred pointed cabbage pairs perfectly with super savoury, umami miso. I often see miso cabbage as a side on restaurant menus, but I wanted to make a full meal out of it.
On the first recipe test, I served the miso cabbage with just rice, spring onions, coriander and a sprinkling of sesame seeds and it was nice, but I felt it could have done with a little something more.
So, on my second test, I made some super simple honey-chilli cashew nuts to add a bit of sweet-salty-spicy crunch to the dish, and it was delightful. So, what I’m saying is, the cashews are kind of optional, but if you can be bothered, I strongly advise making them, for that extra je ne sais quoi.
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Anna Lawson eats... 