| 1 head | pointed cabbage |
| 30 g | miso paste |
| 1 clove | garlic |
| 10 g | ginger |
| 2 | scallions |
| 10 ml | soy sauce |
| 20 g | brown sugar |
| 1 | lime |
| 20 ml | rice vinegar |
| 40 ml | sesame oil |
| sesame seed (for garnish) |
Preheat the oven to 200°C/390°F. Halve the cabbage and cut into quarters. Peel the garlic and ginger. Cut the scallions into fine rings. Finely mince or finely grate ginger and garlic into a bowl. Add lime juice, ginger, garlic, miso paste, rice vinegar, and sesame oil and mix well.
Arrange the cabbage wedges on a baking sheet and brush with all the marinade. Transfer to the oven and roast for approx. 35 min. Halfway through, brush the cabbage with any marinade that’s slipped off onto the baking sheet. Arrange cabbage on a serving plate, and sprinkle with sesame seeds and scallions before serving. Enjoy!
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