Braised Green Cabbage with Miso and Chives
This Braised Green Cabbage with Miso and Chives is a special side dish made with a miso sauce, sake, vinegar, and miso.
Servings: 4
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
Calories: 95kcal | Carbohydrates: 6g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1216mg | Potassium: 96mg | Fiber: 1g | Sugar: 1g | Vitamin A: 15IU | Calcium: 16mg | Iron: 1mg