Charred Cabbage with Creamy Miso Mushrooms

Charred cabbage wedges topped with creamy miso mushrooms make a luxurious, flavour-packed vegetable dish. The cabbage turns tender with char-y edges while the mushrooms soak in a rich, umami sauce.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 191°C. Line two baking sheets with parchment – one for the mushrooms and one for the cabbage. If you’re choosing to pan-fry the cabbage instead, you only need one sheet pan.

Step 2

Spread mushrooms on baking sheet. Toss with oil but do not season with anything – they will pick up a lot of flavour in the creamy miso sauce later. And salting will draw out moisture during roasting thus preventing them from browning.

Step 3

Oven method for cabbage: Place wedges on the second baking sheet. Drizzle with oil and season with salt and pepper on both sides, rubbing to coat evenly. Tip: Be generous with the oil otherwise the cabbage can dry out during roasting.

Step 4

Roast in preheated oven per directions below, timing mushrooms to go in later so both trays are done at approximately the same time:-- Cabbage: Roast 25 to 30 minutes or when outer edges are charred and center is tender when pierced with a knife tip. Flip once midway.-- Mushrooms: Roast 20 minutes, tossing once midway, until mushrooms are seared on the edges.

Step 5

Stove-top option for cabbage: Preheat a large skillet over medium to medium-high heat. Drizzle oil, place 4 cabbage wedges around the pan. Add ¼ cup of water and cover to steam about 4 minutes. At this point the water will have mostly evaporated. Uncover and confirm the thickest part is tender when pierced with a knife tip. Let cabbage sear uncovered until golden brown. Using a flat spatula and tongs together, carefully flip wedges to sear the other side until golden brown, adding a drizzle more oil around the pan as needed. Repeat with the other 4 wedges.

Step 6

For the creamy miso sauce: In a medium pot (or reuse skillet from above) over medium-low heat, add butter and garlic. Sauté a few seconds for garlic to turn lightly golden and quickly add the water and miso paste. Whisk until miso is smooth. Add cream and soy sauce. Bring to a gentle simmer (do not boil vigorously). Toss roasted mushrooms in the sauce to coat.

Step 7

Place cabbage wedges on serving plate and spoon creamy miso mushrooms over the top. Garnish with chives.

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