Miso Braised Cabbage

A tender Umami bite that’s great over rice and with your favorite light protein.

Recipe

Servings: 8 people

Prep Time: 1 hour and 10 minutes

Ingredients

• ¼ cup vegetable oil

• 1 medium head green cabbage, cut through the core into 8 wedges (about 2 pounds)

• Kosher salt, as needed

• 2 tablespoons unsalted butter

• 2 medium shallots, thinly sliced

• 2 tablespoons white miso paste

• ¼ cup rice vinegar

• 1 cup sake

• Freshly ground black pepper, as needed

• ½ teaspoon toasted sesame seeds (optional)

• Handful wild arugula (optional)

Instructions

1. Heat oven to 375ºF (190ºC).

2. Heat a large cast iron pan over medium heat. Add the oil and heat through. Add the cabbage to the pan with one of the cut sides facing down, working in batches if needed. Sear the cabbage until golden brown, about 3 minutes. Season with salt. Flip and continue to sear on the other side, about an additional 3 minutes.

3. Set the cabbage aside on a plate and return the pan to heat. Add the butter and allow to melt, then add the shallots and sauté until tender, about 4 minutes.

4. Stir in the miso and rice vinegar, then add the sake and ½ cup water to the pan.

5. Nestle the cabbage back into the skillet and move the pan to the oven. Cook until the cabbage has reduced in size and is tender, about 1 hour.

6. Season with salt and pepper then garnish with sesame seeds and arugula.

Recipe Notes

Swaps and substitutions:

• The sake can be swapped with a dry white wine if needed.

• Also, using other types of miso will impart a different flavor though they will all work well with the cabbage.

• Red cabbage or savoy cabbage can be swapped for the green variety.