Charred Cabbage with Creamy Miso Mushrooms
Cabbage wedges seared until deeply charred are topped with a silky miso-mushroom cream sauce for a rich, umami-packed vegetable side.
Equipment
Ingredients
Main
green cabbage (whole)
900 g
mixed mushrooms (mixed)
450 g
butter (room temperature)
30 g
garlic (minced)
3 cloves
heavy cream
60 ml
white miso paste
30 g
soy sauce
15 ml
Instructions
Prep the cabbage
Quarter the cabbage and remove the core.
Char the cabbage
Sear the cabbage wedges until deeply charred and tender.
Prep the mushrooms
Clean and tear or slice the mushrooms into bite-sized pieces.
Sauté garlic
Melt butter in the same pan and sauté garlic until fragrant.
Cook the mushrooms
Add mushrooms and cook until they release moisture and start to brown.
Make the creamy miso sauce
Stir in miso paste, soy sauce, and heavy cream; simmer until thickened.
Plate and serve
Arrange charred cabbage on plates and spoon the creamy miso mushrooms over the top.
Original recipe
Storage
Best enjoyed fresh; sauce may separate when reheated
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