Baked Miso Cabbage on Jerusalem Artichoke Puree with a Tahini Herb Dressing

I get cabbage in my weekly veg box and I fancied doing something different with it this week. I have roasted cauliflower steaks before so I thought I’d give cabbage a go for a vegetarian meal it was delicious, everything went so well together and the layers of flavours were delicious. I hate waste so I sliced the outer leaves like crispy seaweed and chucked them in the air fryer the texture worked so well with purée.


For the cabbage

  • 1 Savoy Cabbage
  • 3 tbsp white miso
  • 2 tbsp maple syrup
  • 1 tbsp hot water
  • Oil for frying
  • 2 tbsp sesame seeds, separated to 1 tbsp per plate

Artichoke Puree

  • 6 Jerusalem artichoke
  • 100ml milk
  • Juice of half lemon
  • Knob of butter
  • Salt and pepper to taste


  • 4 tbsp tahini
  • 1 garlic clove, peeled and minced
  • 2 tbsp dill and parsley, leaves only
  • 2 tbsp oil, I used rapeseed
  • Juice 1/2 lemon
  • 1 tbsp water
  • pinch of salt

Crispy cabbage

  • 4 outer leaves of cabbage, finely sliced
  • 1 tsp soy sauce
  • 1 tsp sesame oil
  • 1 tsp rapeseed oil


For the Cabbage

  1. Take the outer leaves off the cabbage so you have a nice round ball. Set aside.
  2. Pre heat oven 200 degrees fan. In the meantime cut the cabbage into quarters leaving the core in so the wedges don’t fall apart.
  3. Heat a tbsp of oil in a frying pan until hot, add the cabbage wedges on cut side down and fry for a couple of minutes until they a brown and crispy. Flip to the other cut side doing the same thing.
  4. Line a baking dish with grease proof paper add the browned cabbage wedges with one of the browned sides facing up. Mix the miso, maple syrup and hot water in a small bowl and give it a good stir so the miso dissolves. Brush over the cabbage wedges, cover with foil and bake for 1 hour.

For the Jerusalem Artichoke Puree

  1. Peel the artichoke and put in a pan bring to the boil then simmer for 30 minutes until tender.
  2. Drain and put the artichokes in a food processor blitz adding milk in a steady flow until smooth
  3. Add the lemon juice and butter (butter will melt as the artichokes will be warm)
  4. Season to taste

For the Dressing

  1. Place all the ingredients into a food processor and blitz until smooth. If you want a smoother and wetter consistency just add a splash more water. Set aside.

For the Crispy Cabbage Sprinkles

  1. Take the outer cabbage leaves you set aside earlier. Roll them up and finely slice.
  2. Put them in a bowl and add the soya sauce, rapeseed, and sesame oil. Give them a good massage with your hands this will make them more crispy. I put mine in the air fryer at 200 degrees for 6 minutes but you can just spread them on a tray and pop them in the oven with the cabbage wedges for the same time but I would have a peek after 4 minutes.


Add a circle of the Puree on a plate top with the cabbage wedge, drizzle over the dressing and finish with a sprinkle of the crispy cabbage pieces. Enjoy 😊

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