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The index/Salads
Salads · 25 min

Charred Cabbage with Miso Butter

Cabbage is the cheapest thing in the shop and the most misunderstood. Treated with a hot dry pan and an iron will, it turns sweet and nutty at the blackened edges — closer to a steak than to a side.

NVWords by Nora Vance · 9 September 2026
Charred cabbage wedges with glossy miso butter, toasted sesame and scallions on a cream plate

Total time

25 min

Serves

4

Level

Easy

Reading

4 min

01

The Recipe

Ingredients

  • 1 small white cabbage, cut into 4 thick wedges
  • 3 tbsp butter, softened
  • 1 tbsp white miso
  • 1 tbsp maple syrup
  • 2 tbsp toasted sesame seeds
  • 2 scallions, sliced
  • Neutral oil, for the pan

Serves 4 · 25 min in total

Method

  1. 01

    Mash the butter with the miso and maple syrup in a small bowl. Chill it while you work so it stays spreadable.

  2. 02

    Heat a wide, dry pan until a flick of water skitters and evaporates at once. Brush the cabbage wedges with oil and lay them cut-side down.

  3. 03

    Press flat with a spatula and leave it — no stirring, no peeking — for 6 minutes, until the exposed edge is black and sweet.

  4. 04

    Turn the wedges, add a splash of water, cover, and cook 5 minutes more until the core gives to a knife.

  5. 05

    Slide the miso butter over the hot cabbage so it melts into the char, then scatter with sesame and scallions.

A note from the kitchen

Char is a promise you keep by waiting. Every time you move the cabbage, the pan starts over.

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