06/20/2026
Cooking a whole head of cabbage is so under-rated! Cabbage gets a bad rap. It’s so often used as a garnish or served as a mayonnaise-heavy coleslaw that the mild flavor and texture is hidden. Someone recently told me “what is cabbage if not a giant Brussels sprouts” and I couldn’t agree more. This flavorful braised cabbage recipe is served segmented then seared and paired with a miso sauce inspired by a unique presentation I had at the kissaki restaurant Llama San in the West Village.
INGREDIENTS
¼ cup vegetable oil
1 medium head green cabbage, cut through the core into 8 wedges (about 2 pounds)
Kosher salt, as needed
2 tbsp unsalted butter
2 shallots, thinly sliced
2 tbsp white miso paste
¼ cup rice vinegar
1 cup sake
Freshly ground black pepper, as needed
½ teaspoon toasted sesame seeds
INSTRUCTIONS
1. Heat oven to 375ºF (190ºC).
2. Heat a large cast iron pan over medium heat. Add the oil and heat through. Add the cabbage to the pan with one of the cut sides facing down, working in batches if needed. Sear the cabbage until golden brown, about 3 minutes. Season with salt. Flip and continue to sear on the other side, about an additional 3 minutes.
3. Set the cabbage aside on a plate and return the pan to heat. Add the butter and allow to melt, then add the shallots and sauté until tender, about 4 minutes.
4. Stir in the miso and rice vinegar, then add the sake and ½ cup water to the pan.
5. Nestle the cabbage back into the skillet and move the pan to the oven. Cook until the cabbage has reduced in size and is tender, about 1 hour.
6. Season with salt and pepper then garnish with sesame seeds.
