Jennifer Causey
Active Time
20 Mins
Total Time
30 Mins
Serves 4

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.

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