Let's keep in touch!
Never miss a post! I'll send exclusive recipes, blog posts, and other fun content to your inbox. Your email address will remain private and will not be added to any list except this one. You can also follow me on Instagram!
We respect your privacy.
Blackened Cabbage with Miso Butter
Blackened Cabbage with Miso Butter
Prep time
Cook time
Total time
Recipe type: Side Dish
Serves: 4 as a side
  • 1 napa cabbage
  • 4 tbsp grapeseed oil or other neutral oil
  • 2 tbsp miso, any color
  • 4 tbsp butter, softened to room temperature
  • 1 tbsp sesame seeds
  • kosher salt
  1. Rinse your cabbage and peel off just the outer leaves. Slice the cabbage down the center vertically. Smash together 2 tbsp miso and 2 tbsp of the butter with a fork until roughly combined. We'll cook each half of the cabbage one at a time.
  2. Heat a 10 inch cast iron skillet over medium high heat. Add 2 tbsp grapeseed oil. Once the oil is glistening, add half your cabbage cut side down. Let the cabbage sear without moving until the cut side is nice and browned and nearly black in the center.
  3. Add half the miso butter to the pan, coaxing it to melt with a spoon. Once melted, tilt the pan slightly toward you so the butter pools in the bottom. Use the spoon to baste the top of the cabbage in the melted butter, allowing it to cook in the hot butter for another minute or so. Add another tablespoon of butter to the hot pan, let it melt to refresh the brown butter, then baste the cabbage again.
  4. Remove the cabbage to a plate, slice in half, sprinkle with kosher salt and half the sesame. Pour over any pan juices.
  5. Wipe out the skillet and repeat with the remaining cabbage half and then serve immediately.
Recipe by Tastemaker Blog at https://tastemakerblog.com/2021/02/16/blackened-cabbage-with-miso-butter/