Cone Cabbage

I have written about cabbage before, but I honestly believe 2026 in food is the year of the cabbage, so let’s highlight some of the colorful organic cabbages at Roots Organic Farm. The cone cabbage, savoy cabbage, and treviso are all in season and they are sweet, humble, crunchy, and wildly underrated when at their peak. The nutrition composition of this humble vegetable is varied and vast. Cabbage is a great source of vitamin C, which we know supports our immune system, skin health, and collagen production. It contains well over 100% of our vitamin K needs which is for proper blood clotting and bone strength. Cabbage is also a good source of folate, needed for cell repair, brain health, and essential in pregnancy. Vitamin B6 and potassium are also found in cabbage and aid our nervous systems. When cabbage is fermented, such as in sauerkraut and kimchee, it is probiotic gold for our microbiome. Its high fiber content also aids in feeding the beneficial gut bacteria that support regular digestion. Cabbage is great for lowering our LDL cholesterol with its fiber content, has anticancer properties, and is very low calorie. Let’s take it into the kitchen and make something delicious! 

Miso Glazed Cone Cabbage 

1 large cone cabbage, cut into 6 wedges 
1 teaspoon sea salt 
1 tablespoon olive oil 
1 tablespoon honey or maple syrup 
1 tablespoon white miso paste 
1 lemon, juiced 
½ cup mushroom or vegetable broth 
1/3 cup tahini paste 
1 garlic clove, minced 
2 tablespoons water 
1 tablespoon apple cider vinegar
1 teaspoon maple syrup 
½ teaspoon sea salt 
1 tablespoon chives, chopped 

Directions:

1. Heat the oven to 425 degrees. 

2. Heat a large cast iron skillet over medium high heat. Once hot, add oil and add the cabbage cut side down. Season each side of the cabbage with salt while searing. Sear the cabbage on both cut sides until charred and caramelized, about 3 minutes per side. 

3. While the cabbage cooks, in a small bowl whisk together the honey, miso, and lemon juice. Drizzle over the seared cabbage. 

4. Pour the broth around the cabbage and transfer cast iron skillet to the preheated oven. Bake for 20 to 25 minutes or until the cabbage is tender and golden. 

5. While the cabbage is in the oven, make the tahini sauce. 

6. In a small bowl, whisk together the tahini, garlic, water, apple cider vinegar and maple syrup. 

7. Spread the tahini on the bottom of a large plate. Top with caramelized cabbage and sprinkle with chives.