Miso Garlic Melting Cabbage

Deeply seared cabbage wedges baked until tender in a creamy miso, garlic, and chili sauce.

Serves 4.

1 medium green cabbage (2 to 2 1/2 lb / no more than 1,200g), core intact and cut into 4 wedges		Sear 3-4 min per side; set aside
2 tbsp olive oil	Heat oil over medium heat	Sear 3-4 min per side; set aside						Return cabbage; spoon sauce over wedges	Bake uncovered 45-55 min at 350°F (175°C)	Spoon sauce over; garnish and adjust seasoning
3 tbsp vegan butter	Melt butter in same skillet over medium-low	Cook shallot and garlic about 2 min	Stir in seasonings 30 seconds	Deglaze with 1 1/4 cups broth	Simmer 1-2 min	Stir in miso mixture, cream, cheese, chili	Simmer sauce 3-4 min, stirring
1 shallot, finely minced
8 garlic cloves, minced
1 tsp garlic powder
1/2 tsp dried thyme
1/4 tsp smoked paprika
1/4 tsp salt, plus more to taste
1/4 tsp ground black pepper, plus more to taste
1 1/2 cups low- or no-sodium vegetable broth, divided	Reserve 1/4 cup broth for miso
1 1/2 tbsp white miso paste	Whisk miso with reserved 1/4 cup broth
1/2 cup raw cashews	Blend cashews and water until smooth
1/2 cup water	Blend cashews and water until smooth
1/2 cup freshly grated vegan Parmesan-style cheese (40g)
2 tbsp chili oil, or to taste
1/4 cup chopped fresh parsley, for garnish

Notes

If the cabbage weighs more than 2 1/2 lb (1,200g), cut it into 8 wedges or parboil or steam it before searing so it cooks through.
If the skillet is not oven-safe, transfer the sauce and cabbage to a 9-by-13-inch baking dish before baking.
For a nut-free sauce, replace the cashew cream with blended pepitas, coconut cream, or extra-creamy oat milk.
Replace white miso with 1 tbsp red miso and omit the added salt until tasting, or use 1 1/2 tbsp chickpea miso.
Refrigerate leftovers in an airtight container for 4 to 5 days.