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Sides
Charred Cabbage with Miso Butter
A trending plant-forward recipe that proves cabbage can be the star of the show. A wedge of cabbage is seared hard in a cast-iron skillet until deeply caramelized, then slow-roasted until tender and sweet, basted with a rich savory mixture of melted butter and white miso paste. Topped with toasted nuts and fresh herbs, it is a sophisticated side dish that converted even the most skeptical carnivores in 2026.
Prep10 min
Cook25 min
Serves6
Ingredients
- 1 head savoy or green cabbage, cut into 6 wedges through the core
- 4 tablespoons unsalted butter
- 2 tablespoons white miso paste (shiro miso)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon rice vinegar
- 1 teaspoon honey
- 1/4 cup toasted walnuts or almonds, roughly chopped
- 2 tablespoons fresh parsley, chopped
- Flaky sea salt and freshly ground black pepper
Instructions
- 1. Preheat the oven to 400 degrees F (200 C).
- 2. In a small saucepan, melt the butter over low heat. Whisk in the miso paste, minced garlic, rice vinegar, and honey until smooth. Keep warm.
- 3. Heat a cast-iron skillet over high heat until smoking. Add 1 tablespoon of olive oil.
- 4. Sear the cabbage wedges cut-side down for 3-4 minutes per side until deeply charred and caramelized. Do not move them until they develop a dark brown crust.
- 5. Transfer the skillet to the preheated oven. Roast for 15-20 minutes, basting the cabbage with miso butter every 5 minutes, until the wedges are tender when pierced with a knife.
- 6. Remove from the oven and transfer to a serving platter. Spoon any remaining miso butter from the skillet over the cabbage.
- 7. Top with toasted nuts, fresh parsley, flaky sea salt, and black pepper. Serve immediately.
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