Miso Glazed Cabbage
We’re back with another blow out!! It might sound silly, but this cabbage is one of my comfort foods. The tender leaves melt and caramelize, while the thicker stalks keep it snappy. You’ll love the way the sweet and salty sauce clings to each juicy bite. See how it’s made here.
Serves 2
Ingredients
Half a green cabbage (a whole one will likely overcrowd your wok or pan)
4 garlic cloves (1 grated, 3 thinly sliced)
3 scallions white parts sliced and green parts cut into 2” pieces
1 tbsp. miso paste
1 tbsp. soy sauce
1 tbsp. honey
1 tsp. rice wine vinegar
½ tsp. toasted sesame oil
Pinch of red pepper flakes
2 tbsp. high heat oil (vegetable oil or canola)
Salt as needed
Garnish: black or white sesame seeds
Make it!
Slice the halved cabbage once more through the root end. Cut the large root stalks off and discard. Peel the leaves away into thick pieces about the size of your hand, tear some in half. Sort the pieces: thicker/stalkier ones and tender/thinner ones.
Make the glaze! In a small bowl add the grated garlic, miso paste, soy sauce, honey, rice wine vinegar, toasted sesame oil, and red pepper flakes. Whisk to combine.
Heat a wok or large fry pan over high heat for 3 minutes. It will get rippin hot, you want that! Add the oil and you should see a few wisps of smoke, that’s good! Add the sliced garlic and stir for 20-30 seconds, then add the thicker pieces of cabbage. Sprinkle with salt and stir fry, turning often. Make sure to really move the garlic around so that it doesn’t burn, but a little browning is okay. Once the thick stalks start to become translucent (4 minutes or so) add the thinner pieces of cabbage and stir fry for 2 more minutes. Once everything is translucent and has some nice color, add the glaze and turn off the heat. Toss well and serve, topped with sesame seeds. Enjoy your blow out!
