Preheat the oven to 200 °C (180 °C fan). Wash the sweetheart cabbage and cut it lengthways into wedges; finely grate the ginger and finely chop the garlic.
Stir the miso, sesame oil, maple syrup, soy sauce, ginger and garlic together in a bowl until smooth. Pour the marinade over the sweetheart cabbage and rub it in well.
Put the sweetheart cabbage on a baking tray or in an ovenproof dish. Sprinkle with sesame seeds and roast at 200 °C for 20–25 min, until the edges are browned and the leaves are tender.
Brush the sweetheart cabbage once halfway through with the marinade from the dish. That keeps it juicy and gives it more colour.
At the end, let it brown a little more for a short time, keeping an eye on it, if you want more roasted flavour. Leave it to rest for a few minutes before taking it out.
Serve hot and spoon the aromatic juices from the dish over the top.
Good to know
Sweetheart cabbage from the oven can do a surprising amount. The edges turn dark and aromatic, while the inside stays tender. That's exactly what makes this dish so good.
Contains soya and sesame, and depending on the soy sauce, also gluten. For children, adjust the heat via the ginger; during pregnancy the ingredients are common, as long as the miso and soy sauce are pasteurised or heated.
