Browned Butter Maple Miso Cabbage

This might just be my favorite new recipe that I’ve created in a long time. It is CRAZY delicious.

The brown butter adds a nutiness that’s perfect with the sweetness of the maple and the miso adds such depth of flavor.  The bitterness of the cabbage mellows out as it’s roasted and I just could not stop eating it. 

Serve it for dinner tonight or add it to your Thanksgiving menu — perfect for a side that could also double as a main for anyone who doesn’t love turkey or is vegetarian. 

Browned Butter Miso Maple Cabbage

55 min 40 min 4-6 Servings

Ingredients

• 4 tablespoons unsalted butter
• 3 tablespoons maple syrup
• 3 tablespoonse white miso past
• 3 cloves garlic minced
• 2 tablespoons extra virgin olive oil
• 1 medium head green cabbage cut into 2-inch wedges
• Kosher salt and freshly ground black pepper, to taste

Instructions

1. Preheat the oven to 400ºF.
2. In a small saucepan, add the butter and heat over medium-low. Allow to melt and continue to simmer until golden brown and nutty in smell, 6 to 7 minutes. Add the maple syrup and miso paste and stir gently to combine. Reduce the heat to low and add the garlic. Continue stirring until the miso dissolves into the butter and the sauce coats the back of a spoon nicely. Set aside.
3. Heat a large oven-safe skillet over medium-high heat with olive oil. Add the cabbage and cook on both sides until golden brown, 3 to 4 minutes per side. Season the cabbage with salt and pepper to taste.
4. Brush half of the browned butter miso mixture on the cabbage halves. Deglaze the pan with ¼ cup of water. Place the skillet into the oven to bake for 20 minutes.
5. Remove the skillet carefully from the oven (it will be hot!) and brush the remaining browned butter miso glaze on the cabbage halves. Return the skillet to the oven one last time for another 15 to 20 minutes until the cabbage is fork tender and caramelized.
6. Allow to cool slightly and serve!

xoKatie 

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