Grilled cabbage with ginger miso dressing

Crispy, smokey and delicious.

Ingredients:

For the dressing:

  • 2 tablespoon dark brown sugar
  • 2 tablespoons soy sauce
  • 2 tablespoons white miso
  • 1 tablespoon rice vinegar
  • 1 tablespoon mirin
  • 2 teaspoons finely minced ginger
  • 1 teaspoon finely minced garlic (about 1 medium clove)
  • 1/2 teaspoon toasted sesame oil
  • 1/2 teaspoon crushed red pepper flakes
  • 1/4 teaspoon ground white pepper

For the cabbage:

  • 1 medium head of green cabbage, cut into 6 wedges with the core left intact
  • 2 tablespoons extra-virgin olive oil
  • 1 scallion, thinly sliced
  • salt

Method:

For the dressing:

In a small bowl, whisk together brown sugar, soy sauce, miso, vinegar, mirin, ginger, garlic, sesame oil, crushed red pepper, and white pepper. Set aside.

For the cabbage:

Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate.

Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate.

Place cabbage wedges on hot side of grill and cook, covered, until well charred on first side, about 2 minutes. Flip cabbage, cover, and cook until charred on second side, another 2 minutes. Flip wedges to the third side, cover, and cook until well charred, another 2 minutes. Transfer cabbage to cooler side of grill, cover, and continue cooking until mostly tender but still crunchy in center, about 4 minutes longer.

Transfer cabbage to a large bowl and toss with olive oil, salt, and pepper. Transfer to a serving platter. Drizzle with sauce, garnish with scallion, and serve immediately.