- Calories 278
- Fat 18g
- Satfat 4g
- Unsatfat 13g
- Protein 6g
- Carbohydrate 30g
- Fiber 6g
- Sugars 11g
- Added sugars 1g
- Sodium 517mg
- Calcium 13% DV
- Potassium 18% DV
Charred Cabbage With Butternut-Miso Mash
Jennifer Causey
Slow-cooked, grilled, shredded into slaw, or fermented to make kimchi or kraut, the humble cabbage knows no bounds. This stand-out crucifer is also rich in compounds called isothiocyanates, which may help lower cancer risk.
How to Make It
Step 1
Bring a large saucepan of water to a boil. Add squash, and reduce heat to medium; simmer until tender, about 10 minutes. Drain. Combine squash, butter, miso, garlic, and red pepper in a food processor. Process until smooth.
Step 2
Cut cabbage in half lengthwise. Cut each half into 4 equal wedges. Heat canola oil in a large cast-iron skillet over high. Add cabbage, cut sides down; cook until charred, about 5 minutes. Flip cabbage; cook until charred, about 5 minutes. Remove from pan. Sprinkle with salt.
Step 3
Stir together sesame oil, lime juice, soy sauce, honey, and ginger in a bowl.
Step 4
Place 2/3 cup squash mixture in each of 4 bowls. Top evenly with cabbage wedges, sesame oil mixture, cilantro, and cashews.
