Beautifully charred napa cabbage paired with a rich, umami miso butter. Suitable decadence for the humble vegetable, I’d say.
Searing cabbage like a steak not only gives you incredible charred notes, but the intense heat locks up all those juices, keeping each leaf juicy and crunchy. It’s relatively simple, but made to impress.
My Chili Garlic Smashed Brussels Sprouts is another example of a dish where the humble vegetable takes center stage. As in this recipe, charring really helps the vegetable take on a new, powerful dimension of flavor.
This was delicious! Enjoyed by all. I did put a heavy object on top of the cabbage to help the searing along.
I’m about to make it for today’s dinner and immediately fell in love in calculating the servings part!
This is world class!!!
SO delicious. Timing is everything with this recipe. Definitely get your ingredients prepped beforehand. Since everything is done at a high heat you need to move quickly. I kept my cabbage in too long since I was busy prepping the sauce so my cabbage came out mushy. Even THEN the flavors were so on point and mind blowing. The sear with the umami flavor was so damn good. Can’t wait to make again with all my ingredients prepped!
This. Is. Fantastic.
Really great, thanks a lot!
LOVED this! What a luxurious sauce. I only had red miso, so used only 2 T instead. Only made two “steaks,” so there was a lot of sauce.
I would make this again and again. Maybe even use this sauce for a basic Napa cabbage stir fry for a quicker weekday family meal. I especially loved pressing the sauce into my rice at the end.
Lovely! Thank you so much.
This was AMAZING! It was such a creative new way for me to try napa cabbage. Delicious, I’ll definitely be making it again!
I just made this tonight, and it was INCREDIBLE! Way easier than you think, and TONS of flavor!