F-Factor

F-Factor Roasted Miso Cabbage with Chili Crunch Yogurt

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. #3

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.

INGREDIENTS (Serves 4)


• 1 large head green cabbage cut into 8 wedges
• 4 tablespoons light butter, room temperature
• 1 sachet traditional MisoEasy miso paste
• 2 garlic cloves, finely grated
• 1 to 2 teaspoons chili crunch or chili crisp
• 1 teaspoon olive oil
• Salt and black pepper to taste

Yogurt Plate

• 2/3 cup fat free Greek yogurt
• 1/2 tablespoon honey, for drizzle
• Chili oil, for drizzle
• Fresh dill, chopped


PREPARATION

  1. Prep the cabbage
    Remove any damaged outer leaves. Slice the cabbage into 8 wedges, keeping the core intact so each wedge holds together.

  2. 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.

  3. Prepare the miso butter
    In a bowl mix the softened butter, MisoEasy miso paste, grated garlic, and chili crunch until smooth and well combined.

  4. Coat and roast
    Spread the miso butter generously over the cabbage wedges, allowing it to melt into the layers.

  5. Roast the cabbage
    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.

  6. Prepare the yogurt base
    Spread the fat free Greek yogurt onto a serving plate. Drizzle with honey and chili oil.

  7. Plate and garnish
    Place two roasted cabbage wedges per serving over the yogurt and finish with fresh dill.

Serve immediately.

NUTRITIONAL CONTENT PER SERVING

Serves 4. Each serving includes 2 cabbage wedges.
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

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