Braised Green Cabbage with Miso and Chives
on Jul 20, 2026
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This Braised Green Cabbage with Miso and Chives is a special side dish made with a miso sauce, sake, vinegar, and miso. We start by searing cabbage wedges, then simmering them in a miso and sake sauce, finishing off with fresh chopped chives. This is an easy 6-ingredient side!
If you’re looking for more miso recipes, be sure to check out our 20 Minute Miso Salmon and Gochujang Miso Ramen Noodles.
Why You’ll Love This Recipe
- Comes together with under 6 ingredients
- Sweet, salty, and tangy flavor
- Easy to prepare with hands-off prep time
- Made in one pan
Recipe Ingredients
Below are the ingredients you need to make this recipe, including all our tips and substitutions.
- Cabbage: This is the star of the recipe! We are using just a regular style cabbage, but you can also use any of your favorites, like Napa cabbage or cone-head cabbage.
- Extra-virgin olive oil: For searing the cabbage before it braises
- Miso Sauce: The miso sauce is made with soy sauce, sake, rice wine vinegar, and white miso paste, all thinned out with a little water. No need to add salt as the soy sauce and miso are plenty salty!
- Chives: To finish the cabbage, scatter around chives for a fresh garnish and crunchy, bright flavor.
The full list of ingredients with exact quantities can be found on the recipe card below.
Tips and Substitutions
- Sake Substitution: If you don’t have sake, you can substitute it with dry sherry, white wine, or a splash of extra water.
- Sear first: Sear the cabbage first to build a caramelized layer before you braise it in the sauce.
- Gluten-free: Sub out with coconut aminos or tamari instead of soy sauce.
- Storing: Store any leftovers in an airtight container in the fridge, up to 4 days.
- Reheating: Reheat on the stovetop with a splash of water to thin out the miso sauce.
How to Make Braised Cabbage With Miso
Step 1: Cut and prepare the cabbage into wedges.
Step 2: Sear the wedges until you get a nice, deep, golden brown color.
Step 3: Pour in the miso sauce, with the cabbage cut-side up, so it doesn’t soften your char
Step 4: Spoon over sauce before serving and top with chives.
The full detailed instructions can be found on the recipe card below.
Serving Recommendations
Looking for some ideas to serve with this braised cabbage with miso? We have you covered!
Braised Cabbage With Miso FAQs
Ensure you keep the core intact, so when you sear the leaves, they don’t fall apart.
If you don’t have sake, you can substitute it with dry sherry, white wine, or a splash of extra water.
You can use any cabbage that is easily accessible to you, such as green cabbage, savoy cabbage, napa cabbage, or conehead.
More Side Dish Recipes
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Braised Green Cabbage with Miso and Chives
Equipment
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 head of green cabbage, about 2 to 3 pounds, cut into wedges through the core
- 1/4 cup white miso
- 1/4 cup low sodium soy sauce
- 1/4 cup sake
- 1 tablespoon rice wine vinegar
- 1/4 cup water
- Fresh chives, chopped for topping
Instructions
- In a large skillet, heat extra-virgin olive oil over medium-high heat.
- Add in the cabbage wedges cut-side down and sear until golden brown, flipping once seared, about 3 to 4 minutes per side.
- While the cabbage sears, make your sauce. Whisk together miso, soy sauce, sake, rice wine vinegar, and water until completely smooth.
- Have your cabbage placed cut-side up, if not already, and pour the miso sauce around the skillet, being careful not to get on the charred part of the cabbage.
- Reduce the heat to medium-low and cover, simmering until the cabbage is fork tender, about 15 to 20 minutes.
- Remove the cover, and reduce uncovered another minute or two. Scatter the chives around the cabbage. Spoon over sauce before serving and top with chives, serve warm.
Notes
- Sake Substitution: If you don’t have sake, you can substitute it with dry sherry, white wine, or a splash of extra water.
- Sear first: Sear the cabbage first to build a caramelized layer before you braise it in the sauce.
- Gluten-free: Sub out with coconut aminos or tamari instead of soy sauce.
- Storing: Store in an airtight container in the fridge, up to 4 days.
- Reheating: Reheat on the stovetop with a splash of water to thin out the miso sauce.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is a special side dish that I hope you enjoy!