Charred Cabbage Steaks with Miso Butter

Ingredients

• 1 head Green cabbage, cut in 1.5-inch wedges through the core
• 3 tbsp Canola oil
• ¾ tsp Kosher salt
• 4 tbsp Unsalted butter, softened
• 2 tbsp White miso paste
• 1 tbsp Pure maple syrup
• 1 tbsp Rice vinegar (unseasoned)
• 2 cloves Garlic, grated
• 3 Scallions (green onions), sliced
• 1 tbsp Sesame seeds, toasted
• 1 ½ cups Brown rice (dry), uncooked
• 1 ½ cups Shelled edamame (frozen), shelled
• 1 tsp Toasted sesame oil

Method

1. Heat the oven to 450°F with a sheet pan already inside. A screaming hot pan is what gives you a charred face rather than a steamed one.
2. Cut the cabbage into wedges through the core so each one holds together. Brush both cut faces with the canola oil and salt them.
3. Lay the wedges on the hot pan — they should hiss — and roast 20 minutes without turning.
4. Meanwhile mash the butter with the miso, maple, rice vinegar and grated garlic until smooth.
5. Flip the wedges and roast 12-15 minutes more, until the edges are properly blackened in places. Do not rescue them early; charred is the point and the blackened leaves taste of caramel, not ash.
6. Cook the rice, and boil the edamame 4 minutes, then toss it with the sesame oil.
7. Brush the hot cabbage generously with the miso butter so it melts into the layers. Top with scallions and sesame seeds and serve over rice with the edamame.

Notes

✨ The restaurant touch

Spoon the extra miso butter into a small dish at the table and let people add more. Compound butter melting on the plate in front of someone does something no pre-sauced version can.

🧒 For the kids

Charred cabbage is a hard first sell. Pull two wedges before they blacken, at the 20-minute mark, and brush them with butter and maple only — sweeter, softer, no miso funk.

🌿 From the garden

Cabbage is one of the great value crops for a Northeast Ohio garden — a fall planting stands through frost, which makes it sweeter, and it stores for weeks.

🥡 Leftovers

Keeps 3 days. Chop the leftovers and fry them hard in a skillet with the rice for a very good second dinner.

Per serving

Computed from USDA FoodData Central values. A planning tool, not medical advice.