Caramelized Cabbage With Miso Browned Butter

pan seared miso butter cabbage wedges on an oval platter

Caramelized Cabbage With Miso Browned Butter

Course: Side

Cuisine: American

Keyword: Cabbage, Sauteed, Skillet

Prep Time: 5

Cook Time: 25

Servings:

Calories: 341kcal

Author: Marilyn

Pan-seared cabbage wedges caramelize at the edges and soften in the center before a spoonful of miso brown butter brings the dish together. Serve it as an easy side for chicken, pork, beef, or fish.

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Ingredients

2 pounds green cabbage or savoy cabbage
¼ cup avocado oil or grapeseed
6 tablespoons unsalted butter
1 teaspoon freshly ground black pepper
1 tablespoon white miso paste
1 tablespoon fresh lemon juice
Kosher salt
4 green onions, thinly sliced

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Instructions

Cut the cabbage in half vertically through the core. Cut each half into 4 wedges through the core. Do not cut off the core.
In a large cast-iron or heavy-bottom skillet, over medium-high heat, add the oil and heat until shimmering. Add the cabbage wedges to the skillet, working in batches if needed. Using tongs, press down on the cabbage pieces to encourage browning, turning once, about 5 minutes or until caramelized on all sides. If the pan looks dry in between batches, add another tablespoon or two of oil. Transfer cabbage to a serving platter.
Turn off the heat, wipe out any cabbage bits from the pan, and let the pan cool for a few minutes. Add the butter and heat 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.
Immediately remove the pan from the heat. Stir in the pepper, miso and the lemon juice. Season to taste with salt, if needed.
Spoon the miso butter sauce over the cabbage. Served sprinkled with sliced green onions.

Notes

Do not remove the cabbage core. It keeps the wedges together while they sear.
White miso is the best choice for this sauce. Yellow miso works as a substitute. Red miso is too strong.
Let the pan cool briefly before browning the butter. A skillet that is still too hot from the sear can burn the butter before it browns.
Taste the sauce before seasoning with salt. Miso brings plenty of sodium on its own.

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