Butter & Miso Braised Cabbage

Soy sauce or miso and butter are an odd but very effective combination, and they do nice things for this simple cabbage dish. The miso is strong enough that I would serve this with a fairly plain cooked piece of chicken, fish, or other meat. The other vegetable that I served with this was roasted sweet potatoes and while the whole effect was a bit dull yellow, they combined well as far as the flavours went. Still, I'm thinking some frozen peas or beans as well next time, for a hit of green. 

4 servings
30 minutes - 10 minutes prep time

4 to 5 cups chopped Savoy or green cabbage
2 tablespoons unsalted butter
1 tablespoon miso
2 to 3 tablespoons water

Wash, trim, and chop the cabbage into bite-sized pieces. Drain it well.

Heat the butter in a large skillet with a lid over medium heat, until melted and sizzling. Add the cabbage and mix it in to coat it in the butter. Cover the pan with the lid.

Mix the miso with the water until completely dissolved. Pour this over the cabbage, give it a stir, then cover the pan again. 

Cook very gently over medium to medium-low heat until the cabbage is tender and cooked to your liking, about 10 to 15 minutes. Stir occasionally.




Last year at this time I made Beet & Cucumber Salad. 

Posted in: Ontario Food