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
- Preheat oven to 400F.
- In a small bowl, mix butter and miso until combined into a paste, and set aside.
- 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.)
- 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.
- When lightly charred, flip the cabbage wedges so the other cut side is down on the pan.
- Spread the miso butter on the charred sides, dividing it evenly.
- Cook for another 3 minutes, or until the color of both sides is evenly charred.
- 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.
- 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.
- Remove the cabbage from the oven, sprinkle with the flaky salt, and squeeze the lime wedges over the top. Serve immediately.