Cabbage, cooked like meat — with miso butter and white beans
The trick here is treating a humble cabbage with the respect you’d give a good steak: thick wedges, seared slowly until deeply golden, then braised in a miso butter sauce with white beans. Caramelized edges, tender middle, a silky savoury sauce — proof that cabbage can be the main event, not a side.
Credit where it’s due: this is IvanEats’ recipe. His video and full write-up are the source.
Ingredients (serves 2–3)
- 3–4 thick cabbage wedges
- ½ chilli, sliced
- 3 garlic cloves
- 2 tbsp cooking oil
- 4 tbsp butter
- 1 sprig rosemary, 5–6 sprigs thyme
- ⅓ cup white wine
- 1 cup hot stock (homemade is worth it)
- 2 tbsp miso paste
- 250 g cooked white beans
- Salt, to taste
Method
Heat the oil in a deep pan with a lid and sear the cabbage wedges, cut side down, until properly golden on both sides — slow and patient is the whole point. Add the butter, chilli, garlic, rosemary and thyme, and let it all turn fragrant for a few minutes.
Pour in the wine and let it reduce. Whisk the miso into the hot stock until dissolved, add it to the pan, and bring to a gentle simmer. Tip in the white beans, cover loosely, and simmer 15–20 minutes until the cabbage is tender and the sauce has thickened.
Season at the end, not before — miso is salty, so taste first, then adjust. Serve with mashed potatoes or crusty bread to mop up the sauce.
Recipe by IvanEats. Featured image: video thumbnail. Watch the full method on his channel.