Miso-Glazed Cabbage
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 351
- Total Fat
- 13
- Saturated Fat
- 2
- Carbohydrates
- 49
- Dietary Fiber
- 8
- Sugar
- 20
- Protein
- 9
- Cholesterol
- 0
- Sodium
- 1451
- Total: 1 hr 10 min
- Active: 20 min
Ingredients
2 tablespoons olive oil
1 tablespoon sesame oil
1 small head green cabbage (about 2 pounds), quartered with stem intact
Kosher salt and freshly ground black pepper
2 garlic cloves, thinly sliced
1 Fresno chile, thinly sliced
One 1-inch piece fresh ginger, peeled and grated (about 1 tablespoon)
1 medium onion, thinly sliced
1/3 cup low-sodium soy sauce
1/4 cup mirin
1/4 cup white miso paste
1/4 cup rice vinegar
3 tablespoons sugar
1 tablespoon toasted sesame seeds
Steamed rice or crusty bread, for serving
Directions
- 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.
- 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.
- 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.
- 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.
- 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.