Grilled Cabbage Steaks with Miso Glaze
Thick cabbage slabs char on the grill, then get brushed with a sweet-savory miso glaze.
Dietary
Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Kosher
Allergens
Soy, Sesame
Cabbage is cut into hearty steaks, brushed with oil, and grilled until the edges blister and the core turns tender. A glaze of miso, mirin, and a touch of honey caramelizes into the charred edges, giving the humble vegetable a smoky, umami-rich finish. Serve as a side dish or a vegetable-forward main alongside grains.
Ingredients
- 1 large head green cabbage, cut into 1-inch thick steaks
- 3 tablespoons neutral oil, such as vegetable or grapeseed
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 3 tablespoons white miso paste
- 2 tablespoons mirin
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
- 1 clove garlic, minced
- 1 tablespoon toasted sesame seeds
- 2 scallions, thinly sliced
Method
-
Preheat a grill to medium-high heat, about 450°F.
-
Remove any loose outer leaves from the cabbage, then stand it on its root end and slice into four 1-inch thick steaks through the core, keeping the core intact to hold each steak together.
-
Brush both sides of each cabbage steak with oil and season with salt and pepper.
-
In a small bowl, whisk together the miso paste, mirin, honey, rice vinegar, sesame oil, and minced garlic until smooth.
-
Place the cabbage steaks on the grill and cook until charred and grill marks form on the bottom, 6 to 8 minutes.
-
Flip the steaks carefully with a wide spatula and grill the second side until charred, 6 to 8 minutes.
-
Brush both sides of each steak generously with the miso glaze and continue grilling, turning once, until the glaze caramelizes and the core is tender when pierced with a knife, 4 to 5 minutes more.
-
Transfer the cabbage steaks to a platter, brush with any remaining glaze, and sprinkle with sesame seeds and sliced scallions before serving.
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Grilled Cabbage Steaks with Miso Glaze
Cabbage is cut into hearty steaks, brushed with oil, and grilled until the edges blister and the core turns tender. A glaze of miso, mirin, and a touch of honey caramelizes into the charred edges, giving the humble vegetable a smoky, umami-rich finish. Serve as a side dish or a vegetable-forward main alongside grains.
40 min 4 servings 185 cal
Ingredients
- 1 large head green cabbage, cut into 1-inch thick steaks
- 3 tablespoons neutral oil, such as vegetable or grapeseed
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 3 tablespoons white miso paste
- 2 tablespoons mirin
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
- 1 clove garlic, minced
- 1 tablespoon toasted sesame seeds
- 2 scallions, thinly sliced
Method
- 1
Preheat a grill to medium-high heat, about 450°F.
- 2
Remove any loose outer leaves from the cabbage, then stand it on its root end and slice into four 1-inch thick steaks through the core, keeping the core intact to hold each steak together.
- 3
Brush both sides of each cabbage steak with oil and season with salt and pepper.
- 4
In a small bowl, whisk together the miso paste, mirin, honey, rice vinegar, sesame oil, and minced garlic until smooth.
- 5
Place the cabbage steaks on the grill and cook until charred and grill marks form on the bottom, 6 to 8 minutes.
- 6
Flip the steaks carefully with a wide spatula and grill the second side until charred, 6 to 8 minutes.
- 7
Brush both sides of each steak generously with the miso glaze and continue grilling, turning once, until the glaze caramelizes and the core is tender when pierced with a knife, 4 to 5 minutes more.
- 8
Transfer the cabbage steaks to a platter, brush with any remaining glaze, and sprinkle with sesame seeds and sliced scallions before serving.