Miso Braised Cabbage
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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 miso 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. Cooking this one up? Don’t miss my roasted cauliflower with tahini – it’s another flavorful vegetable dish!
Key Ingredients in This Recipe
- Cabbage – I use green cabbage in this recipe. It’s a flexible vegetable that can be braised like this or finely shredded in salads. Look for a head of cabbage that feels heavy for its size with tightly packed leaves. I peel back and discard the first layer of leaves before cutting the cabbage into wedges. Also, it will shrink down fairly significantly as it cooks.
- Shallots – Shallots have a mild, slightly sweet flavor. So, if a swap is needed, use yellow onion in this recipe. Swap with about ½ cup finely diced onion.
- Miso – Miso paste is made from fermented soybeans and is famed for its umami flavor – a balance of sweet and savory. I choose to use white miso paste in this recipe for its mild, sweet flavor so it doesn’t overpower the cabbage.
- Rice Vinegar – Rice vinegar is made through the process of fermenting rice. It has a much more mellow, less acidic flavor than other vinegars.
- Sake – Sake is made from fermented rice and has a mild, clean taste. So, if you are using cooking sake rather than drinking sake, note that there is added salt so you won’t have to season the dish with as much salt.
A full ingredient list with exact amounts can be found in the recipe card below.
Swaps and substitutions
This is a fairly flexible recipe so even if a few swaps are needed it will turn out delicious!
- 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, napa or savoy cabbage can be swapped for the green variety.
How to Make Miso Braised Cabbage (Step-by-step)
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.
What to Serve with Braised Cabbage
- Keep it vegan and let it shine paired with crispy rice.
- Then, seared scallops like this brown butter version.
- Roasted chicken like this simple chicken thigh recipe.
- Pan-seared white fish or another simple fish recipe.
FAQ – Frequently Asked Questions
Yes! Green cabbage works beautifully in this dish, but you can also swap in red cabbage, napa or savoy. Each variety adds its own texture and flavor – savoy is especially tender, while red cabbage brings vibrant color.
Searing the cabbage wedges in oil until golden creates caramelized, savory notes and adds flavor and texture.
Yes. A dry white wine is a great substitute if you don’t have sake on hand. Just be mindful of added salt if you’re using cooking sake, and adjust seasoning accordingly.
Yes! Peel away and discard any outer layers that are wilted or damaged. Then cut the cabbage into wedges through the core. It shrinks significantly while cooking, so start with a whole head divided into 8 wedges.
After searing and sautéing shallots, the cabbage is braised in the miso sauce in a 375°F (190ºC) oven for about 1 hour. It’s done when the wedges are tender, reduced in size, and infused with flavor.
Other Recipes to Try
Also, if you enjoyed this braised miso cabbage recipe, give these others a try and follow me on Instagram for more updates:
Thanks for cooking with me! If you made this recipe, leave a 🌟 rating and share your thoughts or tips below. I’d love to hear from you!
Miso Braised Cabbage
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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
- Handful wild arugula
Instructions:
- 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. Season with salt. 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. 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.
Notes:
Nutrition:
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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
Just made this and it came out amazing! I didn’t have miso so I used Doenjang instead and it worked like a charm. I served this along side a Szechuan pepper stir fried noodles and it was incredible.
Ohhh love the Doenjang substitute, I will have to give it a try! Thanks so much for sharing Andrea!
Really delicious. I make this often and it tastes healthy and savory!
So happy to hear it Marie! Thank you for sharing!
I have probably made this 10 times. It’s my go to cabbage recipe. Made it with waxy green cabbage and with nappa cabbage and both are delicious. Thank you!
That makes me so happy to hear Jess! So glad it has worked with different varieties. Thanks so much for sharing!
I’ve made this dish numerous times at this point. Always tastes healthy and delicious!
So happy to hear that Marie! Thank you for sharing!!
Another delicious recipe – the flavors were even better the next day after sitting overnight!
Thank you so much Michele! It’s one of my favorite sides and I’m so glad you enjoyed it too!