#All Else

grilled cabbage > everything else rn 🥬 For recipe, make sure you’re following me then comment “gimme recipe” so that the message goes thru.

ep 2: charred miso-butter cabbage🥬 follow @itsuofficial for more incredible cabbage recipes🌟full recipe below👇 ingredients: 🥬 1 hispi cabbage [or any sturdy variety] 🧈 3 tbsp room temp butter 🥄 1 sachet traditional miso’easy 🧄 1 large clove of garlic 🌶️ itsu crispy’chilli oil 🥣 labneh / thick greek yogurt or your favourite dip 🌿 dill or fav herbs to garnish method: quarter the cabbage and sear on high heat until it develops a deep crust. mix the softed butter with the miso and grate in one clove of garlic. coat the cabbage segments in the butter, covering the grooves and surface. bake in the oven face down at 180c for 25 minutes [flipping halfway] until soft and buttery all the way through. optionally finish on the broil setting. serve with a dollop of labneh or dip of choice & some chilli oil. enjoy! #cabbage #recipe #miso #eatbeautiful

It’s day 4 cabbage gang!! Honestly not even going to bother with the recipe for this one because it’s soooo easy. Who kinda loves the cabbage nails?? Anyone else seen any unhinged cabbage merch/inspo while out & about? #cabbage

Comment CABBAGE for the recipe! 🥬🔥 If you think you don’t like cabbage… this will change your mind. Roasting it takes it to a whole new level. It’s crispy on the outside, tender inside… this overall texture combination is SO satisfying. Pro tip: Use a cast-iron skillet (not enamel cast-iron and not a sheet pan!) so it gets ultra crispy without burning. And the best part? My lemon garlic herb tahini sauce. It’s creamy, zesty, garlicky, and adds the perfect pop of green. 🍋🧄🌿✨ DO NOT SKIP IT. I love serving this over warm, fluffy quinoa or rice. Plus, cabbage is high in fiber, low in calories and loaded with antioxidants, phytochemicals and immune-boosting vitamin C. So it’s not just insanely delicious - it’s good for you too. Even kids love this one! My crew begs for it (yes, even my picky eater), and I make it at least once a week. Who’s trying this crispy cabbage first?! 👏🏼🥬 #roastedcabbage #cabbage #stpatricksday

Roasted Purple Cabbage | You’re never going to make cabbage the old way after this recipe 💁🏻‍♀️Sweet, smoky, caramelised edges and a juicy centre, eating healthy has never been this delicious 😎🥳 Dressing 1 tbsp olive oil 1 tbsp lime juice 1 tsp honey 1 tsp mustard Garnish: 
Walnuts Process: •Wash,clean and cut the cabbage into wedges. •In a heated pan add olive oil and wedges of cabbage. Charred it from one side and flip. •Cover and cook for 5mins. Flip it halfway and season it with salt and pepper. Cover and cook for another 3-5 mins until tender. •In a bowl mix together hung curd, grated garlic, lime juice, salt and pepper with some cilantro. •Whisk together the mustard,honey, lime juice and olive oil to make the dressing •On plate spread the curd mixture at the base and place the charred cabbage wedge on top of it. •Pour the prepared dressing on top of it. •Garnish it with chopped cilantro and walnuts saloni kukreja, cabbage, purple cabbage, yummy, delicious, roasted cabbage

Buongiorno beautiful people!! You guyssssss, I don’t know that I can make cabbage another way after eating it this way and I’m convinced you won’t be able to either. It’s so good, salty, buttery and literally melts in your mouth!! I beg of you to try this, you’ll love it!! Recipe below! 1 head of savoy cabbage (haven’t tried it with regular green cabbage but I assume it will work just adjust cooking time) 4 Tbsp of unsalted butter, softened 2.5 Tbsp of white miso 1 clove of garlic, grated Little chili oil and lemon for serving Mix together the butter, miso and garlic then careful shmear (that’s a word, I think 🤣) on wedges of cabbage and roast in a 450 degree oven for about 30 minutes. Serve with a little lemon and chili oil and dive in!

Three ways to cabbage. 🥬 Test Kitchen chef @heymisslena shows us how this humble veg does it all. From crisp salads to caramelized steaks, its versatility makes it a kitchen staple. Find more ways to use cabbage — plus our favorite recipes — at the link in bio. #NationalCabbageDay

If you’ve seen the viral melting cabbage recipe floating around, this is my take on it. I started by charring the cabbage to build flavor, then finished it in a coconut-based curry sauce with spicy pork sausage and Raw Farm’s jalapeño cheddar. I used both the block and the shredded versions here — different moments, different purposes, same end goal. This is one of those dishes where technique matters more than a strict recipe, and the payoff is all texture and depth. Rich, savory, and surprisingly comforting for something that starts with cabbage. You can find Raw Farm’s jalapeño cheddar at Sprouts. @raw_farm_usa @sprouts #partnership #houstonhummingbirds

The year of the cabbage is officially here 🥬 And this… thing (not even sure what to call it) might just be the most elite cabbage dish I’ve ever eaten in my nearly 30 years. Charred & roasted hispi, smothered in miso Caesar dressing, topped with pickled sweet chillis for spice and tang, crunchy sesame breadcrumbs and a sprinkle of chives. Smoky, punchy, ridiculously moreish. Basically, I’m very much here for the year of the cabbage. For 2: 1 large hispi cabbage, quartered 40g panko breadcrumbs 2 tbsp sesame seeds 4–5 chillis, thinly sliced 4 tbsp apple cider or white wine vinegar 2 tbsp brown sugar 1 tbsp white miso 120g mayonnaise 30g parmesan, grated 1 tsp Dijon mustard 1/2 lemon, juice 1 tbsp Worcestershire sauce 1 garlic clove, finely grated Handful fresh chives, chopped 1. Heat the oven to 190°C fan. Brush the cabbage halves with olive oil and season with salt and pepper. Place the cabbage cut-side down on a hot frying pan for 2–3 mins until slightly blackened, then transfer to a roasting tray cut-side up. Roast for 15–20 mins, until the base is tender and the edges are caramelised. 2. In the same frying pan, heat 2 tbsp olive oil, add the breadcrumbs and sesame seeds, and toast until golden and crunchy. 3. In a small saucepan, heat 2 tbsp olive oil, add the sliced chillis and cook for 2 mins. Add the vinegar, sugar, and a pinch of salt, and cook for another 5 mins. Remove from the heat and leave to cool. 4. Whisk together the mayo, miso, mustard, lemon juice, Parmesan, Worcestershire, and garlic until creamy. Stir in 2 tbsp water to loosen, and season to taste with salt and pepper. 5. To assemble: smear a layer of Caesar dressing on the plate, place the roasted cabbage on top, drizzle with more dressing, scatter over the pickled chillis with their tangy juices, sprinkle the toasted sesame breadcrumbs, and finish with fresh chives.

You’re one ingredient away from falling in love with cabbage. Not boiled. Not boring. Not “diet food.” This is miso butter roasted purple cabbage. Crispy edges. Tender center. Deep umami flavor. And honestly… it tastes expensive. If you think you don’t like cabbage, make this once. Here’s the full recipe 👇🏼 Miso Butter Roasted Purple Cabbage Ingredients: • 1 medium purple cabbage • 2–3 tbsp unsalted butter, softened • 1–1½ tbsp white miso paste • 2 cloves garlic, finely grated • Sesame seeds for garnish • Optional: pinch of black pepper or chilli flakes Method: 1. Preheat oven to 180°C. 2. Cut the cabbage into quarters, keeping the core intact so the wedges hold their shape. 3. Heat a pan on medium and sear the cut side of each wedge until golden and slightly charred. This step builds flavor. 4. In a bowl, mix softened butter, miso paste and grated garlic until smooth. 5. Place cabbage wedges on a baking tray and generously smother the miso butter mixture all over. Be generous. 6. Roast for 25 minutes, or until tender in the center and caramelised at the edges. 7. Finish with a sprinkle of sesame seeds and serve warm. It works as a side. It works on top of rice. It works as the star of the plate. Simple ingredients. Big flavor. Zero fuss. Follow @thefcoach for more elevated, hormone-smart recipes that taste indulgent but support real health.

Full recipe below 👇🏽🥬 Save it ✔️ Charred & Braised Cabbage Ingredients: Half of a head of cabbage Salt 1 cup veggie stock 1 tbsp miso ¼ cup hot honey ( I always use my favourite: Stingin Hot Honey by @thehalifaxhoneycompany ) 1 tbsp cold unsalted butter Few sprigs of thyme 2 radishes, finely minced 1 green onion, finely chopped 1 tbsp black sesame seeds Cut cabbage into 3-4 thick wedges, keeping the root intact. Salt wedges of cabbage generously and set aside. Combine veggie stock, miso, and hot honey in a bowl and whisk. Heat a large stainless steel pan with neutral oil. When the pan is very hot, lay cabbage wedges cut side into the pan. Allow the cabbage to sear on one side undisturbed for 1-2 minutes or until charred. Flip cabbage and reduce the heat to medium. Add butter and thyme. Butter baste for 1 -2 minutes or until cabbage has absorbed most of the butter. Add glazed to the pan and baste the cabbage for another minute. Allow the glaze to reduce. When the cabbage is almost fork tender, remove it from the pan and lay it on a serving plate. Continue to let the glaze reduce until thick and syrupy, then drizzle over cabbage. Top with radish, green onion, and sesame seeds. #recipe #vegetarian #cabbage #recipeoftheday #healthyeating

This easy melting cabbage recipe from @theotherjuliagulia turns cabbage so tender, it’s like it just melts in your mouth! And the creamy broth flavored with garlic, parmesan and red pepper? It’s lick-the-plate-clean delicious. To get the recipe, visit our profile, click the “likeshop” link, then click on the image that corresponds to this video. To save the recipe with MyRecipes, simply tap the heart icon. 🩷