Welcome back to my cabbage series where we take one of the most underrated vegetables in your kitchen and turn it into something deeply satisfying.
This recipe layers smoky charred cabbage with a savory miso butter glaze and finishes with a cool, tangy yogurt sauce topped with honey, chili oil, and fresh dill.
It is bold, balanced, and packed with fiber while still feeling indulgent.
🛒 Link to Cabbage Series Food Cart
INGREDIENTS (Serves 4)
1 large head green cabbage or hispi cabbage
4 tablespoons light butter, room temperature
2 tablespoons white miso paste
1 large garlic clove, finely grated
1 to 2 teaspoons chili crunch or chili crisp
1 teaspoon olive oil
Salt and black pepper to taste
Yogurt Plate
1 cup fat free Greek yogurt
1 teaspoon honey
Chili oil for drizzle
Fresh dill, chopped
Optional fiber boost
1 cup sliced mushrooms or cauliflower added to the pan
PREPARATION
Prep the cabbage. Remove any damaged outer leaves. Slice cabbage into quarters, keeping the core intact so each wedge holds together.
Char the cabbage. Heat a large skillet over medium high heat and add olive oil. Place cabbage wedges cut side down and allow them to sear without moving for about 5 to 7 minutes until deeply charred and caramelized. Color equals flavor.
Prepare the miso butter. In a bowl mix the softened butter, miso paste, grated garlic, and chili crunch until smooth and well combined.
Coat and roast. Spread the miso butter generously over the cabbage wedges, allowing it to melt into the layers.
Transfer the skillet or cabbage to a 350°F oven and roast for about 15 to 20 minutes until the cabbage is tender and buttery throughout. Flip halfway through cooking. For extra caramelization, finish under the broiler for 1 to 2 minutes.
Prepare the yogurt base. Spread fat free Greek yogurt onto a serving plate. Drizzle lightly with honey and chili oil.
Plate. Place the roasted cabbage over the yogurt and finish with fresh dill.
Serve and enjoy!
Serves 4. Approximately 1 cabbage wedge with yogurt per serving.
This is a Step 1 Approved Recipe.
FOR JOURNALING ON THE F FACTOR DIET:
10g carbohydrate, 4 to 5g fiber
ACTUAL NUTRITIONAL CONTENT PER SERVING:
Approximately 170 calories, 7g protein, 10g carb, 4 to 5g fiber, 5 to 6g net carb, 5g sugar, 11g fat, 5g sat fat, 380mg sodium