Charred Cabbage With Miso Browned Butter

Published Oct. 11, 2024

Charred Cabbage With Miso Browned Butter
David Malosh for The New York Times. Food Stylist: Simon Andrews.
Total Time
30 minutes
Prep Time
5 minutes
Cook Time
25 minutes
Rating
5(497)
Comments
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There’s no excuse for not having cabbage in the fridge at all times. It’s affordable, it keeps forever, and keeping it stocked means you can have a perfect dinner side in just 30 minutes. You’ll want to sear the cabbage hard on the stovetop until its outer leaves have frizzled and developed a crispy texture and smoky flavor, while the leaves inside steam and tenderize. (Yes, you could also do this on the grill!) When the cabbage is out of the pan (or if you want to multitask with a second pan), the brown butter miso sauce comes together in minutes. Slather it over the cabbage so that it can sneak into every layer.

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Ingredients

Yield:4 servings
  • 1medium green or savoy cabbage (about 2 pounds)
  • ¼cup extra-virgin olive oil, plus more if needed
  • 6tablespoons unsalted butter
  • Kosher salt and freshly ground black pepper
  • 1tablespoon white miso paste
  • 1tablespoon fresh lemon juice
  • 4scallions, thinly sliced
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

337 calories; 31 grams fat; 13 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 2 grams polyunsaturated fat; 14 grams carbohydrates; 6 grams dietary fiber; 5 grams sugars; 5 grams protein; 661 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Cut the cabbage in half through the core then cut each half into 4 wedges, keeping the core intact.

  2. Step 2

    Heat oil in a large cast-iron or high-sided skillet over medium-high until glistening. Working in batches if needed (you don’t want to overcrowd the pan), add the cabbage to the pan, cut side down. Using tongs, press down on the cabbage pieces to encourage browning until deeply charred on all sides, about 4 minutes per side. If the pan looks dry in between batches, add another tablespoon or two of oil. Transfer cabbage to a serving platter.

  3. Step 3

    Turn off heat, wipe out any cabbage bits from the pan and let the pan cool for a few minutes. Add the butter and place over medium heat. Cook, stirring occasionally and scraping the bottom of the pan, until the butter has browned and smells nutty, 3 to 4 minutes.

  4. Step 4

    Immediately remove the pan from the heat and stir in 1 teaspoon pepper and the miso. When combined (it won’t be a smooth sauce), stir in the lemon juice. Taste and add salt, if needed.

  5. Step 5

    Spoon the miso butter sauce over the cabbage and top with scallions and more pepper.

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Ratings

5 out of 5
497 user ratings
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Comments

So good and so easy--I'll definitely make this again! I served it on top of French lentils, drizzled the sauce over the top, and then added a handful of roasted chopped hazelnuts for a satisfying vegetarian meal. The flavors worked really well together. When making the sauce, I recommend mixing the browned butter with the other ingredients in a bowl--otherwise, the miso sticks to the bottom of the pan.

Cabbage wedges also roast up nicely in the oven.

So good!! I loved this. Can't wait to make it again. Delicious and easy. Helped me learn how to cook with miso. That's a new ingredient for me to cook with. Thanks NYT cooking :)

Second time making it, added more lemon, loved it! Roasted the cabbage in the oven at 425, for about 40 minutes, flipping a little more than half way through. Got the necessary char.

Has anyone made this ahead and served it at room temperature?

Loved this but ended up with more sauce than I needed. Next time I might reduce it to about 4 tablespoons of butter.

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