Miso Braised Cabbage Recipe
Recipe information
Make Miso Braised Cabbage in just 1h 10m. with sunchoke puree & toasted panko
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Ingredients
Braised Cabbage
Sunchoke Puree
Toasted Panko & Garnish
Braised Cabbage
1. Prepare cabbage
Remove any bruised outer leaves from the cabbage. Cut the cabbage into 8 even wedges through the core, keeping the core intact on each wedge so the leaves hold together during cooking.
2. Aromatics
Peel and finely mince the garlic. Peel and grate the ginger. In a small bowl, whisk together the miso paste, mirin, soy sauce, sesame oil and sugar until smooth; set aside.
3. Brown cabbage
Heat neutral oil in a large, heavy skillet or shallow braising pan over medium-high heat until shimmering. Working in batches if needed, place cabbage wedges cut-side down and sear until nicely browned, about 3–4 minutes per side. Use tongs to carefully turn and brown the other cut sides (total 6–8 minutes). Reduce heat to medium.
4. Braise
Push the wedges so they sit snugly in the pan. Add the minced garlic and grated ginger around the cabbage and cook 30 seconds until fragrant. Pour in the vegetable stock and scrape any brown bits from the pan. Spoon the miso-mirin mixture over the cabbage wedges. Bring the liquid to a gentle simmer, then cover the pan and braise until the cabbage is tender when pierced with a knife, 20–25 minutes.
5. Finish
Uncover and increase heat to medium-high. Spoon some of the reduced braising liquid over the wedges and simmer uncovered 3–5 minutes to glaze and thicken the sauce slightly. Season with salt and black pepper to taste. Keep warm until plating.
Sunchoke Puree
6. Prepare sunchokes
Scrub the sunchokes well to remove dirt (skins are thin and can remain on). Roughly chop into 1–2 cm pieces so they cook evenly.
7. Cook
Place chopped sunchokes in a medium saucepan and cover with cold water by 2 cm. Add a pinch of salt and bring to a boil, then reduce to a simmer and cook until tender, about 12–15 minutes. Drain well.
8. Puree
Return the drained sunchokes to the saucepan or to a blender/food processor. Add butter and warm cream (or milk) and purée until smooth. If using a blender, pulse and scrape down sides. Add lemon juice, salt and pepper; adjust seasoning. If the puree is too thick, add more warm cream 1 tbsp at a time to reach a silky consistency.
Toasted Panko & Garnish
10. Toast panko
In a small skillet, melt 1 tbs butter over medium heat. Add panko breadcrumbs and toast, stirring frequently, until golden and fragrant, about 4–6 minutes. Remove from heat and stir in toasted sesame seeds and shichimi or chili flakes. Season lightly with a pinch of salt. Transfer to paper towel to cool slightly.
11. Prepare scallions
Thinly slice scallions on the bias. Reserve some for garnish.
12. Assemble and garnish
Spoon about 3–4 tablespoons of sunchoke purée onto each plate and spread into a shallow bed. Place a miso-braised cabbage wedge on top or beside the puree. Spoon some of the reduced braising liquid over the cabbage. Scatter toasted panko over the cabbage and around the plate, sprinkle sliced scallions, microgreens, and a few extra sesame seeds. Serve immediately.
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