4Heat a frying pan over a medium low heat for the caramelised onions.
5Heat a frying pan over a medium low heat for the caramelised onions.
6Heat a frying pan over a medium low heat for the caramelised onions.
7Add 1 tbsp of vegan butter and 1 tbsp of olive oil followed by the onions and a pinch of salt to the pan.
8Add 1 tbsp of vegan butter and 1 tbsp of olive oil followed by the onions and a pinch of salt to the pan.
9Add 1 tbsp of vegan butter and 1 tbsp of olive oil followed by the onions and a pinch of salt to the pan.
10Fry the onions for about 30 minutes until they turn dark brown and jammy, stirring frequently (and adding a splash of water as needed) to avoid them burning.
11Fry the onions for about 30 minutes until they turn dark brown and jammy, stirring frequently (and adding a splash of water as needed) to avoid them burning.
12Fry the onions for about 30 minutes until they turn dark brown and jammy, stirring frequently (and adding a splash of water as needed) to avoid them burning.
13Whilst the onions caramelise, heat a large oven-safe frying pan.
14Whilst the onions caramelise, heat a large oven-safe frying pan.
15Whilst the onions caramelise, heat a large oven-safe frying pan.
16Melt 2 tbsp of vegan butter in the pan then place the cabbage halves cut side down into the pan and fry until evenly charred, applying pressure on top of each wedge to help them along.
17Melt 2 tbsp of vegan butter in the pan then place the cabbage halves cut side down into the pan and fry until evenly charred, applying pressure on top of each wedge to help them along.
18Melt 2 tbsp of vegan butter in the pan then place the cabbage halves cut side down into the pan and fry until evenly charred, applying pressure on top of each wedge to help them along.
19Once properly charred, place the pan with the cabbages into the oven and roast for 25 minutes until softened.
20Once properly charred, place the pan with the cabbages into the oven and roast for 25 minutes until softened.
21Once properly charred, place the pan with the cabbages into the oven and roast for 25 minutes until softened.
22When the onions have become jammy, remove from the pan to allow them to cool for a few minutes.
23When the onions have become jammy, remove from the pan to allow them to cool for a few minutes.
24When the onions have become jammy, remove from the pan to allow them to cool for a few minutes.
25Place the cooled caramelized onions in a blender with 60g vegan butter, 2 tbsp brown miso, 1 tsp white miso, 1 tsp rice wine vinegar, 2 tsp agave, and 0.25 tsp grated ginger to make the miso butter.
26Place the cooled caramelized onions in a blender with 60g vegan butter, 2 tbsp brown miso, 1 tsp white miso, 1 tsp rice wine vinegar, 2 tsp agave, and 0.25 tsp grated ginger to make the miso butter.
27Place the cooled caramelized onions in a blender with 60g vegan butter, 2 tbsp brown miso, 1 tsp white miso, 1 tsp rice wine vinegar, 2 tsp agave, and 0.25 tsp grated ginger to make the miso butter.
28Whiz everything together until you get a smooth paste.
29Whiz everything together until you get a smooth paste.
30Whiz everything together until you get a smooth paste.
31Remove the cabbage from the oven, leaving them in the pan.
32Remove the cabbage from the oven, leaving them in the pan.
33Remove the cabbage from the oven, leaving them in the pan.
34Flip them over to reveal the charred bottom then brush the miso butter all over, thoroughly covering each half.
35Flip them over to reveal the charred bottom then brush the miso butter all over, thoroughly covering each half.
36Flip them over to reveal the charred bottom then brush the miso butter all over, thoroughly covering each half.
37Place back into the oven for another 5 minutes until melted and caramelised.
38Place back into the oven for another 5 minutes until melted and caramelised.
39Place back into the oven for another 5 minutes until melted and caramelised.
40Garnish the cabbage halves with plenty of sesame seeds, chopped chives and chilli oil.
41Garnish the cabbage halves with plenty of sesame seeds, chopped chives and chilli oil.
42Garnish the cabbage halves with plenty of sesame seeds, chopped chives and chilli oil.
43Serve with rice or on the tofu sauce to provide some creaminess to cut through the rich sauce.
44Serve with rice or on the tofu sauce to provide some creaminess to cut through the rich sauce.
45Serve with rice or on the tofu sauce to provide some creaminess to cut through the rich sauce.
Ingredients
1 onion, thinly sliced
1 onion, thinly sliced
1 onion, thinly sliced
1 tbsp vegan butter
1 tbsp vegan butter
1 tbsp vegan butter
1 tbsp olive oil
1 tbsp olive oil
1 tbsp olive oil
1 pinch salt
1 pinch salt
1 pinch salt
1 sweetheart cabbage, sliced lengthwise
1 sweetheart cabbage, sliced lengthwise
1 sweetheart cabbage, sliced lengthwise
2 tbsp vegan butter
2 tbsp vegan butter
2 tbsp vegan butter
60 g vegan butter
60 g vegan butter
60 g vegan butter
2 tbsp brown miso
2 tbsp brown miso
2 tbsp brown miso
1 tsp white miso
1 tsp white miso
1 tsp white miso
1 tsp rice wine vinegar
1 tsp rice wine vinegar
1 tsp rice wine vinegar
2 tsp agave
2 tsp agave
2 tsp agave
0.25 tsp ginger, grated
0.25 tsp ginger, grated
0.25 tsp ginger, grated
caramelized onions
caramelized onions
caramelized onions
0.5 pack silken tofu
0.5 pack silken tofu
0.5 pack silken tofu
1 pinch salt
1 pinch salt
1 pinch salt
lime juice
lime juice
lime juice
toasted sesame seeds
toasted sesame seeds
toasted sesame seeds
chopped chives
chopped chives
chopped chives
chilli oil
chilli oil
chilli oil
Equipment
ovenfrying panblender
Tips
Add a splash of water as needed to onions to avoid burning.
Apply pressure on top of each cabbage wedge to help with charring.
Don't be shy when charring the cabbage.
Serve with rice or on the tofu sauce to provide creaminess.