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.
1 (16-oz.) pkg. peeled and cubed fresh butternut squash
1 tablespoon unsalted butter
1 tablespoon white miso
1 garlic clove, grated
1/4 teaspoon crushed red pepper
1 small head red cabbage
1 tablespoon canola oil
1/2 teaspoon kosher salt
2 tablespoons toasted sesame oil
1 tablespoon fresh lime juice
2 teaspoons lower-sodium soy sauce
1 teaspoon honey
1/2 teaspoon grated fresh ginger
1/2 cup fresh cilantro leaves
1/4 cup unsalted roasted cashews, roughly chopped
Added sugars 1g
Calcium 13% DV
Potassium 18% DV
How to Make It
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.
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.
Stir together sesame oil, lime juice, soy sauce, honey, and ginger in a bowl.
Place 2/3 cup squash mixture in each of 4 bowls. Top evenly with cabbage wedges, sesame oil mixture, cilantro, and cashews.
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