Recipe courtesy of Emily Weinberger for Food Network Kitchen

Miso-Glazed Cabbage

Getting reviews...
  • Level: Easy
  • Total: 1 hr 10 min
  • Active: 20 min
  • Yield: 4 servings
This easy vegetarian cabbage dish has a wonderfully contrasting texture of crunchy outer leaves and melty, soft inner layers. The cabbage is first seared to give it flavor and then roasted alongside garlic, ginger and onion plus a Fresno chile for some heat before being simmered with a mouthwatering salty, sweet umami sauce that gets lathered over the top at the end. Serve with steamed rice or crusty bread to really soak up the sauce. When prepping your cabbage, be sure to remove the two or three tough outer layers—this will help keep your cabbage intact when cooking.



  1. Preheat the oven to 350 degrees F. Add the olive oil and sesame oil to a large heavy-bottomed pot with a tight-fitting lid and heat over medium-high heat until shimmering. Add the cabbage, 1 teaspoon salt and a few grinds of black pepper and cook, untouched, until cabbage is golden brown on all sides, 5 to 6 minutes per side. Remove the cabbage to a plate and set aside.
  2. Add the garlic, chile, ginger, onion, 1/2 teaspoon salt and a few grinds of black pepper and cook, stirring occasionally, until the onion is soft, 5 to 6 minutes.
  3. Meanwhile, whisk the soy sauce, mirin, miso paste, rice vinegar, sugar and 1/3 cup water in a medium bowl or large liquid measuring cup until well combined.
  4. Pour the sauce mixture into the pot and nestle the cabbage in the sauce. Bring the sauce to a simmer, cover and bake until the cabbage is very soft, and a paring knife can easily be inserted into the center, 45 to 50 minutes.
  5. Place a wedge of cabbage in a shallow bowl or on a plate and spoon the sauce over the top. Garnish with the sesame seeds and serve with steamed rice or crusty bread.