Charred miso cabbage

This is my new favorite way of eating cabbage. Note that this recipe turns out best when your pan is super hot and the cabbage has a good black char. You can also try the charring step of this recipe on an outdoor grill. Adapted from The Book of Greens.


  • 1 green cabbage (~1.25 lbs), cut into 8 wedges with core intact
  • 3 T unsalted butter, softened
  • 3 T miso
  • 1/2 c neutral vegetable oil (or use more or less as needed)
  • lime wedges and salt to garnish


  1. Preheat oven to 400F.
  2. In a small bowl, mix butter and miso until combined into a paste, and set aside.
  3. Heat a large pan over high heat. Heat 1/4 c of oil until shimmering, then when very hot, place half of cabbage slices cut side down in the pan. Do not overcrowd the pans, the cabbage should be in a single layer. (Note: these instructions assume that your pan is big enough to fry the cabbage in two rounds. Adjust the amount of oil and cabbage you use accordingly.)
  4. Leave the cabbage wedges in the pans without turning until the cut sides are charred and lightly blackened, about 3 minutes. If the oil is absorbed by the cabbage and the pan appears dry, add more oil, 1 T at a time, until the pan is lightly coated.
  5. When lightly charred, flip the cabbage wedges so the other cut side is down on the pan.
  6. Spread the miso butter on the charred sides, dividing it evenly.
  7. Cook for another 3 minutes, or until the color of both sides is evenly charred.
  8. When seared on both sides, transfer the pans (or, line a baking sheet with foil and arrange cabbage miso side up) in the preheated oven.
  9. Cook for 20 minutes, basting the cabbage with the melted butter every 5 minutes or so. At the end of the 20 minutes, the cabbage should be very tender and charred.
  10. Remove the cabbage from the oven, sprinkle with the flaky salt, and squeeze the lime wedges over the top. Serve immediately.

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