Roasted Cabbage, Miso and Balsamic Vinegar Recipe from Loounie

Green cabbage, which is offered in abundance in autumn, can be enjoyed in other ways than in a salad or stew. Oven-cooked in an ultra-delicious marinade, the cabbage is beautifully roasted, with leaves that fall apart with a fork and melt in your mouth.

to serve : 4
Preparation: 15 minutes
Kitchen: 35 to 40 minutes


Cabbage and carrots

  • 1 small green cabbage, cut into 8 pieces
  • 60 ml (1/4 cup) olive oil
  • 30 ml (2 tbsp) balsamic vinegar
  • 15 ml (1 tbsp) miso paste
  • 15 ml (1 tbsp) Dijon mustard
  • 15 ml (1 Tbsp) brown sugar or maple syrup
  • 15 ml (1 tbsp) sweet paprika
  • 1 pinch of cayenne pepper
  • 3 carrots, sliced ​​into rounds about 0.5 cm (1/4 in.) thick
  • Salt to taste

White bean puree

  • 1 can (540 mL) white beans, drained and rinsed
  • 60 ml (1/4 cup) of water
  • 30 ml (2 tbsp) olive oil
  • 15 ml (1 tbsp) sherry vinegar or wine vinegar
  • 1 clove of garlic, finely chopped
  • Salt to taste

assembly and service

  • 65 g (1/2 cup) hazelnuts, toasted and finely chopped
  • Olive oil or spices, to taste
  • A few sprigs of fresh thyme
  • croutons (optional)

ᲕᲜᲦ ᲕᲜᲦ: For a nut-free version, replace the nuts with pumpkin or sunflower seeds, shelled and toasted.



Cabbage and carrots

  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper or use a non-stick surface to place 8 slices of cabbage.
  2. Toss olive oil, balsamic vinegar, miso paste, Dijon mustard, brown sugar or maple syrup, sweet paprika, and cayenne pepper in a bowl. Mix until you get a smooth texture. Using a brush, brush this marinade over each side of the cabbage slices.
  3. Place the carrot slices in a bowl to coat with the remaining marinade, adding a little more olive oil if needed. Place the carrot slices on a plate with the cabbage (if there is room) or on another small plate.
  4. Roast the vegetables for 35-40 minutes or until the cabbage slices and carrot slices are well roasted and caramelized. It is better not to turn the pieces of cabbage while cooking so that they remain intact.
  5. While cooking, prepare the white bean puree.

White bean puree

  1. Reserve about 85 ml (1/3 cup) of the beans for garnish.
  2. Place the remaining white beans, water, olive oil, vinegar, garlic and a pinch of salt in the bowl of a food processor. Blend until smooth, scraping down sides of container as needed. Taste and adjust the seasoning.


  1. Spoon a quarter of the bean purée into the bottom of each plate, then spread with the back of a spoon. Gently place two quarters of the cabbage on top of the mash. Add a quarter of the carrot slices, a quarter of the chopped nuts, and some white beans.
  2. Add a little oil or a little remaining liquid to the baking sheet. Garnish the curd with fresh leaves. Serve with croutons if desired.

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