1 cabbage, trimmed and cut into 5-cm wide wedges (I used around 2 lbs)
2 carrots, peeled and coarsely chopped
1 cup unsalted vegetable, chicken or pork broth
2 Tbsp white miso paste
2 Tbsp lemon juice (half a lemon)
1. Preheat oven to 400F.
2. Place cabbage wedges in a high-sides roasting tray or glass baking dish (mine was 9x 13″). Sprinkle with carrots.
3. Meanwhile, in a small saucepot, heat broth and miso over high heat. Heat until the miso dissolves then pour over cabbage. Cover tightly with aluminum foil and roast for 20 minutes.
4. Turn heat down to 300F and cook for 1.5 hours more, turning the cabbage over half-way through. Remove the foil, baste the cabbage and cook for 1.5 hours more, under all the liquid has been absorbed and the cabbage is crisp and a deep golden-brown.
5. Sprinkle with lemon juice and serve.
Serves 4-6 as a side.
This recipe is from Yotam Ottolenghi, as published in The Guardian.