Miso Charred Cabbage

• total time: 42 minutes

Ingredients

1 cabbage

2 Tbsp. white miso

Juice of 1/2 lemon

Honey

Olive oil

Chili oil

Chives or other tender herbs

Directions

Preheat oven to 415 F.

Cut cabbage in half, and then cut each half into 3 wedges using the core as a guide to make 6 equal-sized wedges.

Make miso glaze by mixing white miso, lemon juice, and honey to taste. Rub into each cabbage wedge, working into all the grooves and sides.

Place the cabbage into a baking sheet and toss in a few generous glugs of olive oil (~2-3 Tbsp.). Turn cabbage wedges so that they are cut side down.

Roast cabbage for ~40-45 minutes, flipping wedges halfway, until soft and silky and caramelized with charred edges. If your cabbage is bigger or you want it softer, cook for a few extra minutes.

Place onto a bed of tahini sauce and top with another drizzle of Sunny, a mountain of chives, chili oil, and flaky salt for good measure.

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