Miso Butter Cabbage – 35-Minute Recipe
A vibrant, umami‑rich cabbage dish featuring silky miso butter and a velvety black garlic puree. The caramelised cabbage pairs beautifully with a sticky, lime‑bright sauce, finished with crunchy breadcrumbs and fresh herbs for a satisfying vegetarian dinner.
Recipe by 𝗠𝗔𝗫 𝗝𝗔𝗥𝗠𝗘𝗬· Structured by ReelsMeals
From: Instagram(view original)
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About this saved recipe
Ingredients
- breadcrumbs
- parmesan
- chives
Miso Butter
- 7 1/10 oz butter
- 3 tsp miso
- 1 tbsp honey
- 4 garlic
Black Garlic Puree
- 0.53 oz xanthan gum
- 2 black garlic
- 0.36 cup water
- a pinch salt
Cabbage
- 1 hispian cabbage
- oil
- 0.85 cup chicken stock
- 1 lime
Instructions
- 1Combine miso, softened butter, honey and garlic cloves in a blender and blend until smooth to create the miso butter.
- 2Dissolve xanthan gum in 85 ml of water, refrigerate until it reaches a jelly‑like consistency, then add the black garlic bulbs and a pinch of salt to a food processor and blend into a smooth puree for the black garlic sauce.
- 3Slice the hispian cabbage in half, heat a pan over high heat, add oil and fry the cabbage halves until caramelised, then flip, drizzle a little more oil, and transfer to a pre‑heated oven at 356°F for 10–15 minutes.
- 4Remove the cabbage from the oven, return it to the pan, add a small amount of the prepared miso butter, then pour in the chicken stock.
- 5Baste the cabbage on high heat, allowing the liquid to reduce until a sticky glaze forms.
- 6Finish the sauce by stirring in freshly squeezed lime juice.
- 7Plate the cabbage and top with toasted breadcrumbs, grated parmesan, and chopped chives.
- 8Serve immediately while hot and enjoy.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Prepare the miso butter first
Blend miso, softened butter, honey, and garlic before starting the cabbage.
Set the xanthan gum jelly ahead of time
Dissolve xanthan gum in water and refrigerate until jelly‑like before blending with black garlic, ensuring a smooth puree.
Roast cabbage after initial caramelization
After frying the cabbage halves until caramelized, transfer them to a pre‑heated 180 °C oven for 10–15 minutes.
Baste quickly on high heat
Return the roasted cabbage to the pan, add miso butter and stock, then baste on high heat until a sticky glaze forms.
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This recipe card was structured automatically from the original source. Always check the source for allergens or details the extraction may have missed.
Frequently asked questions
- How long does it take to make Miso Butter Cabbage with Black Garlic Puree?
- About 35 minutes in total: 15 minutes of prep and 20 minutes of cooking.
- How many servings does this Miso Butter Cabbage with Black Garlic Puree recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Miso Butter Cabbage with Black Garlic Puree recipe come from?
- It was shared by 𝗠𝗔𝗫 𝗝𝗔𝗥𝗠𝗘𝗬 on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.