Recipes · Main dishes
Grilled Pointed Cabbage with Miso and Sesame
AI-written · not yet kitchen-tested
The core keeps the wedges together on the grate. Add the miso mixture after searing so the paste and sugar do not burn too early.
This recipe was written with AI assistance and has not yet been kitchen-tested. Check quantities and times as you cook, and follow safe core temperatures for meat, poultry, fish and eggs.
Ingredients
- 1 pointed cabbage, about 1 3/4 pounds
- 2 tbsp canola oil
- 1 tbsp miso paste made with soy and rice
- 1 tbsp soy sauce
- 1 tbsp lime juice
- 1 tsp sugar
- 2 tbsp water
- 1 tbsp sesame seeds
Method
- Cut the cabbage through the core into eight wedges so they hold together, and thinly oil them. Stir miso, soy sauce, lime juice, sugar and water until smooth.
- Preheat a gas grill to about 400 °F (200 °C) with direct and indirect zones. Brown both cut faces directly for about 3 minutes each.
- Move indirectly, brush with the miso mixture and close the lid for another 10 to 14 minutes. A knife should enter near the core without much resistance.
- Toast sesame in a small dry grill skillet for 1 to 2 minutes. Serve cabbage with the remaining warmed miso sauce and sesame; discard any hard core when eating.
Tip: Cooking times are untested estimates. Check earlier for thinner pieces or changing grill heat, and cook longer as needed.
Food safety: Cool cooked rice quickly (within about an hour), keep it in the refrigerator, do not keep it warm for long and use it by the next day at the latest; reheat it until piping hot all the way through.