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Cooked melting cabbage in a blue pot

Melting Miso Cabbage

Sean
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.
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Prep Time 5 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 10 minutes
Course Side Dish
Cuisine American
Servings 6 servings
Calories 138 kcal

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

Serving: 1servingCalories: 138kcalCarbohydrates: 16gProtein: 4gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 763mgPotassium: 409mgFiber: 5gSugar: 8gVitamin A: 321IUVitamin C: 59mgCalcium: 76mgIron: 1mg
Nutrition Disclaimer*
Keyword 6 steps or less, Comfort food
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