Posted on

Charred Cabbage with Creamy Miso Mushrooms

NOTES

  • Charring the cabbage comes from leaving it undisturbed, not flipping it constantly.
  • Don’t salt mushrooms early. They’ll steam instead of brown.
  • If your pan gets crowded, cook in batches. Browning = flavor.

INGREDIENTS

CABBAGE

  • Green cabbage wedges (8 pieces, about 1¾-inch thick, core intact)
  • Avocado oil (as needed)
  • Water (½ cup total, divided as needed for steaming)
  • Salt (to taste)
  • Black pepper (to taste)

MUSHROOMS & SAUCE

  • Mixed mushrooms (enoki, shimeji/beech, oyster, shiitake, cremini, etc.) (1 lb)
  • Butter (2 tbsp)
  • Garlic, minced (3 cloves)
  • Water (½ cup)
  • Heavy cream (¼ cup)
  • White or yellow miso paste (2 tbsp)
  • Soy sauce (¼ tsp)
  • Chopped chives (for garnish)
  • Salt (to taste)
  • Black pepper (to taste)

EQUIPMENT

  • Heavy skillet
  • Medium saucepan or second skillet
  • Tongs
  • Spatula
  • Whisk
  • Lid (for steaming cabbage)

DIRECTIONS

  1. Prep cabbage.
    Cut cabbage into 8 wedges, keeping the core intact so they hold together.
    Pat dry. Season both sides generously with salt and pepper.
  2. Sear & steam cabbage.
    Heat a large skillet over medium to medium-high heat. Add a generous layer of neutral oil.
    Place 2-4 wedges cut-side down in the pan. Add about ¼ cup water to the pan and immediately cover.
    Steam about 4 minutes, until water evaporates and cabbage begins to soften. Remove lid and allow cabbage to sear undisturbed until deeply golden and charred at the edges.
    Flip using tongs + spatula and sear the second side until browned and tender through.
    Add more oil as needed. Transfer to a plate and repeat with remaining wedges.
  3. Cook mushrooms.
    In a second skillet over medium-high heat, add neutral oil.
    Add mushrooms in an even layer. Do not salt yet. Let them sit undisturbed until browned at the edges, then toss.
    Cook until moisture evaporates and mushrooms are deeply golden.
    Season lightly with salt and pepper once browned.
  4. Make the creamy miso sauce.
    Lower heat to medium-low. Push mushrooms to one side (or transfer out briefly).
    Add butter and sauté garlic until lightly golden. Stir in water and miso; whisk until smooth.
    Add heavy cream and soy sauce. Bring to a gentle simmer (do not boil aggressively). Return mushrooms to the pan if removed and toss until fully coated and glossy.
  5. Assemble.
    Arrange cabbage wedges on a serving plate.
    Spoon creamy miso mushrooms generously over the top.
    Finish with chopped chives.

Leave a comment