Miso Sake Braised Cabbage
Umami-rich and deeply caramelized, this tender braised cabbage starts with a hard sear, building smoky flavour and golden edges before simmering in a mixture of brown butter, miso and sake. This dish is equally at home over a bowl of steamed rice or next to a piece of grilled fish. Pair this recipe with Nik Weis St. Urbans-Hof Old Vines Mosel Riesling or Hakutsuru Sho-Une Junmai Daiginjo Sake.Ingredients
Serves 3 to 4
⅓ cup (80 ml) sake
¼ cup (60 ml) miso
¼ cup (60 ml) mirin
3 tbsp (45 ml) unseasoned rice vinegar
1 tbsp (15 ml) minced fresh ginger
⅛ tsp (a pinch) cayenne pepper (optional)
1 small shallot, finely diced
1 small red or green cabbage (5- to 6-in/12.5 to 15 cm across)
⅓ cup (80 ml) butter, room temperature
3 tbsp (45 ml) olive oil
¼ cup + 2 tbsp (90 ml) whipping cream
¼ cup (60 ml) sliced green onions, for garnish
1 tbsp (15 ml) toasted sesame seeds, for garnish
steamed rice or mashed potatoes, to serve
Instructions
- Preheat oven to 400 F (200 C).
- In a small mixing bowl, combine sake, miso, mirin, rice vinegar, ginger, cayenne pepper (if using) and shallots. Stir well and set aside.
- Remove first few layers of cabbage leaves and discard. Cut cabbage into 6 wedges from top to core, making sure to leave a bit of core intact so wedges hold together during cooking.
- In a large skillet over medium heat, cook butter, stirring, until it begins to get foamy. When brown specks begin to appear in bottom of pan and butter begins to smell nutty, add to sake-miso mixture and stir to incorporate.
- In same pan over medium-high heat, warm oil. Arrange cabbage wedges cut-side down in pan and sear until well browned on both sides, 3 to 4 minutes per side. Press down gently on cabbage to make sure each piece is getting full contact with pan. When both sides are well browned, pour miso-butter mixture overtop, coating each piece of cabbage well, then pour in cream and transfer to oven.
- Cook, uncovered, for 10 minutes, then flip cabbage wedges and spoon a bit of cooking liquid from pan overtop. Cook for another 20 to 25 minutes, basting with a bit more cooking liquid every 10 minutes. If sauce is looking over-reduced, add a splash of water. When finished, cabbage wedges should be lightly charred around edges and fork-tender in centre.