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Seared Cabbage with Miso Butter

When I first worked on this recipe I did so because I had an overwhelming amount of leftover cabbage I did not know what to do with. It then occurred to me how rarely I eat cabbage, why is that? It’s a controversial vegetable, apparently, but a humble one – affordable and full of nutrients.

It’s rarely the star of the show, but searing the cabbage like a steak and pairing it with a rich miso butter is a beautiful way to showcase this often overlooked vegetable. This recipe is extremely simple but the flavors here are intense – so much umami! – and it’s deliciously crispy and juicy.

Seared Cabbage with Miso Butter

It’s a quick, one pot recipe, and if you like it reaaal saucy, just double the recipe. To be honest, you barely need a recipe, trust me, eyeballing works just fine! So feel free to adjust the ratio to taste. You basically can’t go wrong here. Make sure your skillet is smoking hot before adding the cabbage wedges so they get those incredible charred notes.

I used regular green cabbage but any type will do. Wash it thoroughly and slice it into wedges, and while the cabbage is cooking prepare the miso butter. That is it.

If you make this Seared Cabbage with Miso Butter please be sure to leave a comment and/or give this recipe a rating! I’d love to hear from you and I love responding to each comment. And don’t forget to also tag me on Instagram. I’d love to see your photos!

Seared Cabbage with Miso Butter

  • Servings: 4
  • Difficulty: easy
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  • 1 large green cabbage
  • 2 tbsp olive oil
  • 2 tbsp room temperature butter
  • 3 tbsp miso
  • 1 tbsp honey
  • 1/4 cup soy sauce
  • 1 tsp red pepper flakes
  • sesame seeds, for garnish


  1. Wash the cabbage and cut it into wedges.
  2. Heat a skillet over high heat. Once it starts smoking, add the olive oil and cabbage wedges. Sear for about about 4-5 minutes on each side until dark golden, carefully flipping the cabbage halfway through.
  3. While the cabbage is cooking, prepare the sauce. In a small bowl, add the butter, miso, soy sauce, honey, and red pepper flakes. Stir to combine. Taste and adjust seasoning.
  4. Add the miso butter to skillet, spooning it all over the wedges. Cook on low heat for 5-10 minutes, until cabbage is tender and sauce has thickened.
  5. Garnish with sesame seeds and serve.

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  1. Pingback: Roasted Cabbage with Walnuts - from a small kitchen

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