Description
A quick and cozy dish that transforms plain cabbage into a buttery, savory delight with a hint of chili warmth.
Ingredients
Scale
- 1 medium green cabbage (about 2–3 pounds), cored and cut into wedges or thick slices
- 3 tablespoons unsalted butter, softened
- 2 tablespoons white miso paste (shiro miso)
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 tablespoon rice vinegar or mirin
- 1–1.5 teaspoons chili paste (gochujang or sambal oelek) or 1/2 teaspoon chili flakes, adjust to taste
- 2 cloves garlic, finely minced
- 1 teaspoon grated fresh ginger (optional)
- 1 teaspoon sesame oil
- 2 scallions, thinly sliced for garnish
- 1 tablespoon toasted sesame seeds for garnish
- Salt and black pepper to taste
Instructions
- Prep the cabbage: remove any wilted outer leaves, cut into wedges or thick slices, and pat dry.
- Mix the sauce: in a small bowl, stir together miso, chili paste, soy sauce, rice vinegar, minced garlic, and a splash of warm water until smooth.
- Heat a large skillet over medium-high heat and add sesame oil and 1 tablespoon butter. When the butter foams, add the cabbage wedges in a single layer.
- Brown for 3–4 minutes per side until golden.
- Lower the heat to medium and spoon the miso-chili mixture over the cabbage. Add the remaining butter in small knobs around the pan.
- Cover and cook for 3–5 minutes until the cabbage is tender but still has bite.
- Uncover and cook another 1–2 minutes to reduce any excess sauce and glaze the cabbage.
- Serve warm on a platter with scallions and toasted sesame seeds sprinkled over the top.
Notes
Use unsalted butter to control salt levels. White miso is milder; red miso will give a stronger flavor. Add a squeeze of lemon or more rice vinegar for brightness if needed.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 3g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 15mg