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Caramelized Cabbage Salad with Brown Butter Miso Dressing


Salads & Veg

About the Recipe

I. Love. This. Salad It’s Full of sweet, salty, umami packed flavours, it is perfect on its own and even better alongside BC seafood, BC turkey, BC chicken, BC pork or even some BC eggs for breakfast, brunch, lunch or dinner.


Caramelized BC Fresh Cabbage Salad Roasted Windset Farms Tomatoes, Toasted Baguette Warm BC Honey, Brown Butter, Miso and Apple Cider Dressing Toasted Agassiz Hazelnuts

Brown Butter

  • 1 lb butter


  • ¾ cup brown butter (make sure the butter is warm)

  • ½ cup olive oil

  • ¾ cup apple cider vinegar

  • ⅛ cup BC honey

  • 4 tbsp dijon

  • 3 tbsp miso

Roasted Windset Farms Tomatoes:

  • 1 lb of Windset Farms tomatoes (i like the Amore or Cameo varieties for this recipe)

  • 2 cloves sliced garlic

  • 4 leaves sliced sage leaves

Caramelized Cabbage

  • 1 fresh small head of BC green cabbage

  • 3 TBSP of the clarified brown butter

Toasted Baguette:

  • 1/2 a baguette

  • a few TBSP of the brown butter

BC Hazelnuts

  • 1/2 cup hazelnuts, toasted and skins removed



Blend everything together in a vita prep or blender until combined Do not cool before serving

Brown Butter:

Simmer the 1lb butter in a small pot oven medium heat, as the butter melts it will then froth and foam (which is the milks solids coming to the top) remove the froth/foam and what you are left with is clarified butter, (which is what your make hollandaise with ;) continue to let it simmer and eventually it will froth again and turn a light golden brown, let it cool.

Roasted Windset Farms Tomatoes:

In a preheated 400 degree oven, toss the tomatoes in a few tbsps of the brown butter

Roast for 10min or until they are a bit wrinkled and softened.

Caramelized Cabbage

Cut cabbage in half, and half again, remove the cores and slice thinly/bite size thickness In a large shallow fry pan, saute the cabbage in 3 tbsp of the clarified brown butter until dark golden brown and caramelized.

Toasted Baguette:

Slice the baguette, dice into small cubes, and toss in a few tbsp of the brown butter. Toast in a 400 degree oven until golden brown.

BC Hazelnuts

Toast the hazelnut in a 350 degree oven until they are lightly golden and smelling nutty. If your hazelnuts have skins on them, rub the toasted nuts on a clean and dry kitchen towel to remove the skins.

To Serve: Lay the caramelized cabbage on your plate or platter, place the roasted tomatoes and toasted baguette on top, generously spoon the warm vinaigrette over top and garnish with toasted hazelnuts. If you want you could add some roasted seafood, chicken or turkey, shaved crumbled cheese, poached eggs or crispy bacon.

Enjoy, Chef Ned

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