Roasted Savoy Cabbage

Ingredients

• 1 red savoy cabbage
• 2 tbsp light miso paste (15 g)
• 5 tbsp olive oil
• 70 g cashew nuts
• 2 tbsp sesame seeds (15 g)
• 1 tbsp Raw cane sugar
• 1 organic lime (zest and juice)

Instructions

1. 1.

   Remove outer leaves from the cabbage, wash it, and cut into 8 wedges. Mix miso paste with 4 tbsp oil and brush the wedges. Spread on a parchment‑lined baking sheet and bake in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for about 25 minutes.

2. 2.

   Meanwhile, roughly chop cashew nuts and toast them with sesame seeds in a dry pan over medium heat for 3 minutes until golden brown. Sprinkle sugar on top and let caramelize for 3–4 minutes. Transfer the crunch to a plate, cool for 5 minutes, then break into small pieces.

3. 3.

   Whisk lime zest and juice with remaining oil for the dressing. Remove roasted cabbage from the oven, arrange on plates, drizzle with lime dressing, and sprinkle with cashew‑sesame crunch.