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Cabbage gets a bad rap. It’s so often used as a garnish or served as a mayonnaise-heavy coleslaw that the mild flavor and texture is hidden. Also, this flavorful braised cabbage recipe is served quartered then seared and paired with a miso sauce inspired by a unique presentation I had at the kissaki restaurant Llama San in the West Village. So, my version is paired down, garnished simply with sesame seeds and a handful of vibrant wild arugula. Not only is this recipe vegan, it’s also gluten free.
Heat oven to 375ºF (190ºC). 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. Then, season with salt. Also, flip and continue to sear on the other side, about an additional 3 minutes.
Set the cabbage aside on a plate and return the pan to heat. Then, add the butter and allow to melt, then add the shallots and sauté until tender, about 4 minutes.
Stir in the miso and rice vinegar, then add the sake and ½ cup water to the pan.
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.
Season with salt and pepper then garnish with sesame seeds and arugula.
This is a fairly flexible recipe so even if a few swaps are needed it will turn out delicious!
Also, if you enjoyed this braised miso cabbage recipe, give these others a try and follow me on Instagram for more updates:
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Soooo good – came out great and was really easy to do, perfect for a delicious weeknight dinner!
Used red onion instead of shallots as that was all we had, but they worked great.
Don’t skimp on the extra water as it’ll dry out before the cabbage gets tender enough.
Didn’t need a lot of extra seasoning as the miso does most of the work, was really flavorful!
Served it with some plain rice and sauteed shrimp. We demolished it all, highly recommend. 😊
SO happy to hear it Jane!!!! Thank you for sharing