Cabbage Wedge with Blue Cheese and Miso Dressing
Yet another way to eat our favorite vegetable, cabbage! Inspired by a recipe from Lady of the House in Detroit, Cabbage Wedge with Blue Cheese and Miso Dressing has a similar presentation to the iceberg wedge served in fancy steakhouses. Try it with corned beef! The miso dressing is nice on its own and would go well with any salad involving fruit or nuts.
Serves 6-8.
Ingredients:
1 medium head green cabbage
Neutral oil (like safflower or peanut) for roasting
1/2 c crumbly blue cheese
For the miso dressing:
1 T Kosher salt
1 T sugar
2 T honey
2 T fresh lemon juice
2 T rice vinegar
2 T soy sauce
1 1/2 T white miso
1 1/2 t fresh ginger, peeled then grated or chopped
1/2 c neutral oil (like safflower or peanut) for the dressing
Method: remove outer leaves of cabbage and cut in 6-8 serving size wedges. Heat oil in a large sauté pan and pan-roast each wedge approximately 5 minutes on each side, until browned. Reserve.
For the miso dressing, mix all ingredients with a whisk (if using grated ginger) or mini-chop (if ginger is chopped). To serve, reassemble a cabbage wedge on each plate, pour over dressing and top with crumbled blue cheese. Serve hot, room temperature or cold.
