Salty, tangy capers play against the subtle sweetness of roasted garlic and cabbage, while miso adds savory depth and an umami boost.
Ingredients
- 1 head cabbage
- 2 tablespoons olive oil
- 1 tablespoon capers, plus a few more for garnish
- 10–15 cloves roasted garlic, or to taste
- 1 tablespoon low-sodium miso
- Salt, to taste
Directions
Heat oven to 425°F.
Cut the cabbage into 8 wedges, keeping some of the core attached to each wedge. The core helps hold the wedges together while they roast.
Blend the olive oil, 1 tablespoon capers, roasted garlic and miso into a paste.
Spread the mixture over both sides of the cabbage wedges and arrange them on a baking sheet. Season with salt to taste, keeping in mind that the miso and capers are already salty.
Roast for about 40 minutes, flipping once halfway through, until the cabbage is tender and the edges are deeply browned.
Sprinkle with a few capers before serving for an extra salty, tangy burst.
Lazy Kitchen Note
I’m generous with roasted garlic—10 to 15 cloves is normal in my kitchen. Adjust the amount to your taste.