Blackened cabbage with miso vinegar and bacon

Name: Blackened cabbage with miso vinegar and bacon
Yield: 6
Ingredients: 1 whole savoy cabbage, large outer leaves removed; Extra virgin olive oil, to drizzle; 250g smoked streaky bacon rashers; 1/3 cup (80ml) rice wine vinegar; 2 tbs red miso paste; Micro shiso, to serve

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by Warren Mendes

delicious. team

May 21, 2016

This dairy-free recipe is great for accompanying a roasted meat dish. Roasting the cabbage whole creates an delicious contrast between the creamy flesh and savory umami flavor of the charred outer leaves.

1 whole savoy cabbage, large outer leaves removed
Extra virgin olive oil, to drizzle
250g smoked streaky bacon rashers
1/3 cup (80ml) rice wine vinegar
2 tbs red miso paste
Micro shiso, to serve

Method

1.

Place cabbage in a large saucepan. Cover with water and season with salt.
2.

Invert a heatproof bowl over the top of the cabbage (this will it keep submerged). Bring to a simmer over medium heat and cook for 30 minutes or until centre is slightly tender.
3.

Drain well and pat dry. Preheat oven to 220°C.
4.

Drizzle cabbage with oil, then rub all over to coat. Place on a wire rack set over a baking tray. Roast, rotating tray halfway, for 1 hour 15 minutes or until blackened and tender
5.

Meanwhile, line a baking tray with baking paper and lay bacon slices on tray, making sure they do not overlap. Place in oven on the shelf below the cabbage for the final 15 minutes of cooking or until crisp.
6.

Remove and drain on paper towel. Combine vinegar and miso in a bowl.
7.

Halve cabbage and drizzle with dressing. Sprinkle with shiso and serve with bacon.