Cabbage - blackened Asian style

This is something I wanted to cook for a while. Blackened vegetables, no wrapping with foil what so ever needed, spoke to me. No plastic or Aluminium waste while cooking.

The roasting process takes a while. But when finished, just scrub off the black skin and the rest of the veggies is well cooked.

This is an other recipe from food journalist and photographer Hans Gerlach. He worked with the Süddeutsche Zeitung and I have found a list of all his posted recipes on the internet. This is the 4th of these recipes from the list I am posting. But as always in my style.

recipe for 2:
750 g pointed cabbage
50 g white Miso paste
2- 3 tbsp Gochujang Korean chili paste
2 tbsp lime juice
zest of the lime
2 tbsp parsley
75 g Kewpie mayo

Preheat the oven to 270 C.
Clean off the bad leaves from the cabbage. Stick it in the oven.
After 1 hour turn it over.
Bake 45 min more.

Make the sauce:
On a baking dish spread out the Miso paste thin. When it is later in the oven, the outsides can char, but that is ok.

Shut off the oven, take the cabbage out. Put in the dish with the Miso and let it sit 10-12 min.

Mix lime zest and juice with Gochujang and Kewpie. Add the browned Miso. Chop some parsley.
Cut up the cabbage, tear off the burned leaves and dip.