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+ servings

Miso Braised Cabbage

This cabbage is served in wedges braised in a sweet miso and sake sauce.
Course Side Dish, Vegetable
Cuisine Asian
Keyword braise, braised, cabbage, miso, vegan, vegetable
Prep Time 10 minutes
Cook Time 1 hour
Servings 8
Calories 169kcal


  • 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


  • 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.


Calories: 169kcal | Carbohydrates: 10g | Protein: 2g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 181mg | Potassium: 232mg | Fiber: 3g | Sugar: 4g | Vitamin A: 203IU | Vitamin C: 42mg | Calcium: 54mg | Iron: 1mg