This miso melting cabbage takes thick wedges of cabbages, sears them and the braises them in a creamy miso broth. They will be so tender and buttery that you could almost eat them with a spoon. This is one of those recipes that takes a head of cabbage and turns it into something special and a recipe you look forward to eating. This is the perfect sleeper recipe once you have made it once this is all you want to make.
There is one thing about cabbage, and it is that many people only eat it a couple of ways. One of my favorites is when I have corned beef, however that becomes a one trick pony very quickly. This is one of those cabbage dishes that makes full use of this humble vegetable but doesn’t feel like you will get tired of it. The miso and mushrooms add a new dimension to this vegetarian dish.
Table of Contents
The ingredients that matter
What I love about this recipe is that there really isn’t a lot of extra in this recipe. You may need to head to the store for some white miso
Green cabbage: A standard green cabbage works well here. This is doing the real work of the recipe. You can also use savoy if you want a sweeter and a little milder flavored cabbage.
Heavy cream: This adds richness to the braising liquid. You can also use half and half as well for this recipe.
Vegetable stock: While you can use any kind of stock I prefer to use vegetable. Chicken and beef will take over a lot of the flavor of the cabbage, but they are still quite tasty.
Miso paste: This is the special ingredient. It is mild in flavor but adds salt and richness to the broth that compliments the cabbage wonderfully. This recipe uses white as it is milder than red but both work.
Cut it so it actually holds together
The most common way this goes sideways is the cabbage falling into a pile of loose leaves before it ever hits the plate. The fix is how you cut it. Cut straight down through the core, so every wedge keeps a little wedge of that tough core holding the leaves together like a spine. In each of the halves you want to cut into 3 parts making sure that there is part of the core in each of them. That core is your friend here, so leave it in.
Don't rush the sear
This is where you get to build all of the flavor. You want a good sear on each side of the cabbage. Just like a steak this is how you will build flavor. Not only does it build flavor of the cabbage, but when you deglaze the pan later it will pick up all of those flavors too.
One of the temptations is to try and move the cabbage. This is where you want to let it sit for 3-5 minutes before trying to flip. Although the core is present the more handling you do of the cabbage the higher the chances of it starting the fall apart in the pan.
Pro tip: pat the cabbage dry with a paper towel before it goes in the pan. A dry surface browns, and a wet one just steams.
Building the braising liquid
This is where all of the extra flavor gets added to the cabbage. The onions, when caramelized, will add a nice sweetness to the cabbage. However, if you want to help bring out the flavor of the mushrooms once you add them do not disturbs them for a couple of minutes to let them start to sear. This will bring out their richness as well as helping the broth taste even better.
Once the mushrooms are softened add the broth, cream and miso. Once it is dissolved and the cabbage is nestled back into the broth all of the hard work is done.
Set it and forget it
The beauty of this one is that the active work is all up front. Once it’s in the oven, you’ve got 45 minutes to make the rest of your meal. Whether you are baking chicken, making a bed of rice or quinoa to soak up all of the delicious braising liquid, or some mashed potatoes for a lovely vegetarian meal, the hardest part of this recipe is done.
Building the whole plate
This was born to sit next to corned beef, and that’s still its happiest home. Lay it alongside an oven braised corned beef with a smear of grainy mustard somewhere on the plate to play off the richness, pile on some garlic and herb roasted mashed potatoes.
But don’t box it in. Melting cabbage is just as good next to roasted sausages, a pork roast, or a Sunday chicken, and a side of bourbon and maple glazed carrots plays right into its sweet, savory thing. Use what you’ve got and what sounds good. That’s half the fun.
What to drink with it
You’ve got room to play here depending on what you like in a glass. For beer, a malty Irish red or a dry stout is great when paring the cabbage with roasted beef or pork, with enough body and roast to keep up. Prefer wine? A medium bodied red like a Côtes du Rhône cuts the richness nicely. But if you’re in the mood for a cocktail, my top call is a Boulevardier, the bourbon, Campari, and sweet vermouth number that runs richer and in a different direction than a Negroni and stands right up to salty corned beef; that bitter edge does the same job the vinegar does on the plate. And for an alcohol-free option that fits the dish almost too well, pour a Switchel, the old apple cider vinegar, ginger, and maple cooler.
Make it ahead
This is genuinely better with a head start, so it’s a great one for entertaining or for getting ahead on a holiday meal. Braise it fully, then let it cool and refrigerate it right in its pan juices for up to three days. The flavors keep melding and the cabbage soaks up even more of that buttery liquid. To reheat, cover it and warm it in a 325°F oven for 15 to 20 minutes until heated through, spooning the juices back over the top.
More recipes you might like
If this hit the spot, here are a few more in the same cozy, mostly hands off, comfort food lane worth trying next.
- Southern Collard Greens: Another humble green cooked low and slow until it goes silky and savory. If you liked what slow heat did to the cabbage, this is the same trick.
- Braised Short Ribs with Red Wine: The braise taken all the way to its comfort food conclusion. Sear hard, add liquid, let the oven do the heavy lifting, exactly like the cabbage.
- French Onion Soup: Low and slow is the name of the game here. Building on the same type of texture as the melting cabbage.
- Irish Beef Stew: If the corned beef pairing put you in a mood for a stew, this is where to go next. Cold weather comfort in a bowl.
Melting Miso Cabbage
Equipment
- Large ovenproof skillet or braiser with a lid
- Tongs
Ingredients
- 1 head green cabbage or savoy, medium sized (2-2.5 pounds)
- 2 cups vegetable stock or chicken or beef
- 1½ cups mushrooms diced
- 1½ cups onion diced
- 3 tablespoons olive oil divided
- 2 tablespoons miso paste
- 1 tablespoon garlic minced
- 1 teaspoon kosher salt
Instructions
- Heat your oven to 375°F, 177°C, or gas mark 4.
- Cut the cabbage in half through the core, and then each half into 3 thick wedges, keeping the core intact on each so the leaves stay together. There should be 6 wedges. Pat the cut sides dry and season with salt and pepper.1 head green cabbage, 1 teaspoon kosher salt
- Heat 1½ tablespoons of the olive oil in an ovenproof skillet or braiser over medium high heat. Sear the wedges cut side down until deep golden, 3 to 5 minutes per side. Remove the cabbage from the pan and set it on plate.3 tablespoons olive oil
- Add the remaining olive oil back to the pan and add the onions. Cook for 4 minutes until the start to turn translucent. Add the mushrooms and cook for another 5 minutes until they are tender.1½ cups mushrooms, 1½ cups onion, 3 tablespoons olive oil
- Add the garlic cook for a minute. Then add the cream, broth and miso, stirring until the miso dissolves.2 cups vegetable stock, 1 tablespoon garlic, 2 tablespoons miso paste
- Nestle all the wedges back into the pan. Cover and braise in the oven for 45 minutes, until a knife slides into the thickest part with no resistance. Baste with the pan juices once or twice along the way.
Nutrition
