03/28/2026
Blistered Miso Cabbage Steaks — savory, slightly sweet, and charred cabbage wedges 🍛🔥
Ingredients 🧾
1 small head green cabbage (or 1/2 large), cut into 1–1.5" thick “steaks” (4–6 wedges) 🥬
2 tbsp olive oil (or neutral oil) 🫒
2 tbsp white miso paste (or mellow miso) 🍯
1 tbsp soy sauce or tamari 🌊
1 tbsp mirin or rice vinegar + 1 tsp sugar (or 1 tbsp mirin) 🍶
1 tsp sesame oil (optional) 🌰
1 clove garlic, minced (optional) 🧄
1 tsp grated fresh ginger (optional) 🌿
Sesame seeds and sliced scallions for garnish 🌱✨
Lemon or lime wedge to serve (optional) 🍋
Method 👩🍳
Prep: Preheat a large skillet or cast‑iron pan over medium‑high heat. Pat cabbage wedges dry. 🔥
Make glaze: Whisk miso, soy sauce/tamari, mirin (or rice vinegar + sugar), sesame oil, garlic, and ginger in a small bowl until smooth. 🍯🥣
Sear: Brush both sides of cabbage steaks lightly with oil. Place in hot pan (don’t overcrowd). Cook 4–6 min per side, pressing gently, until deeply browned and blistered at edges. Turn carefully. 🔄🍽️
Glaze: In the last 1–2 minutes of cooking, brush miso glaze over cut sides and let it caramelize slightly—watch closely to avoid burning. Flip once more to glaze the other side if needed. ✨
Finish: Transfer to a plate, sprinkle with sesame seeds and sliced scallions, and squeeze a little lemon or lime if you like. Serve hot. 🍋🌱
Tips & notes 📝
Roast option: Roast at 425°F (220°C) on a sheet for 20–30 min, brushing with glaze in final 8–10 min. 🔥
Heat control: Miso sugars can burn — use moderate heat when glazing and lower heat if glaze chars too quickly. 🌡️
Variations: Add chili flakes, a drizzle of honey, or a sprinkle of toasted sesame for extra flavor. 🌶️🍯
Serve with: rice, grains, grilled tofu, or as a veggie main for a plant-forward meal. 🍚
