Charred Cabbage with Creamy Miso Mushrooms
When cabbage is roasted or pan-seared, its natural sweetness comes through and the edges caramelize to bring out SO much more flavour. The creamy miso mushrooms are savoury and earthy. Use a mix of mushrooms to maximize depth of flavours and textures. I used shimeji (beech) and black oyster mushrooms in the photos but I also love using enoki, shiitake, shredded king oyster (trumpet) mushrooms and cremini.
I adapted this mushroom sauce from a pasta recipe I developed a few years ago for Food Network Canada that went a bit viral so I know you will love it here too!
There’s something satisfying about taking a humble ingredient like cabbage and turning it into a showstopper. This Charred Cabbage and Creamy Miso Mushrooms is a dish that feels elegant enough for entertaining yet simple enough to make on any given weeknight. I make this as a vegetable side dish but I can also see it being a satisfying vegetarian main.
I scaled this recipe for 8 portions because it makes a killer holiday or dinner party side dish. But you can scale it down to 4 portions in the recipe card if making it for a weeknight dinner. But lemme tell you, the leftovers are even tastier after everything sits together overnight.
If you’re serving this say, for holiday dinner and the oven is otherwise occupied, both cabbage and mushrooms can be seared on the stove top (in batches). See Tips and FAQs section.
Eat well and be well,
Sonia x
What you’ll need:
Ingredients for Charred Cabbage with Creamy Miso Mushrooms
Green cabbage – choose a medium-sized cabbage so the wedges hold their shape during roasting. The outer edges char and crisp while the center gets tender and sweet. For the prettiest wedges, look for one with a more spherical shape (versus flattened shape).
Mixed mushrooms – use 2 to 3 different varieties of mushrooms for layers of flavour and texture. My favourites for this are any mix of shimeji (aka beech), oyster, enoki and fresh shiitake mushrooms. Their earthy tones complement the miso sauce beautifully.
Butter – adds richness to complement the salty miso
Garlic – so great with mushrooms
Water and cream – This combination creates the base of the sauce without becoming too heavy. The cream adds a luxurious element while the water balances all the salty umami of the miso and soy sauce.
Miso paste – White or yellow miso provides a nutty, slightly sweet umami that anchors the sauce.
Soy sauce – Just a touch to enhance the overall savouriness of the dish.
Salt and pepper
Neutral oil for roasting
Chives – a final garnish to add colour and freshness
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Steps at a glance:
How to make Charred Cabbage with Creamy Miso Mushrooms
(scroll down to recipe card for the full recipe)
Preheat oven to 375°F and line baking sheets with parchment. (If you’re choosing to pan-fry the cabbage, you only need one sheet pan.)
Spread mushrooms on one sheet, toss lightly with oil, and roast until seared on the edges.
For the charred cabbage, you have the choice of cooking it ONE OF TWO WAYS:
Option 1 - Oven roast: Place cabbage wedges on the other sheet pan, drizzle with oil, and season generously with salt and pepper. Roast until the outer edges are charred and the centers are tender.
Option 2 - Stove top: Cabbage wedges are covered to steam briefly then uncovered to sear until golden brown on both sides.
Separately, melt butter and sauté garlic until fragrant.
Whisk in water and miso paste until smooth, then add cream and soy sauce.
Simmer gently and toss the roasted mushrooms in the sauce.
Arrange cabbage wedges on serving plate, spoon creamy miso mushrooms on top and garnish with chives.
Tips & FAQs
You show two options for browning the cabbage (oven and stove top). How should I decide which method to use?
The oven method is more convenient and for 8 cabbage wedges it is more efficient. The stove top method gets the cabbage more browned because of even contact with the pan but is less efficient if you need to do multiple batches.
Can this whole dish be made on the stove top?
This recipe provides a stove top cooking option for the cabbage - see recipe instructions. For a full pound of mushrooms, I prefer the hands-off roasting method because it’s faster but they certainly can be seared in a skillet too! Sear the mushrooms in 3 batches to avoid over-crowding.
Tips to ensure cabbage wedges get nicely browned and charred
If oven roasting cabbage wedges, make sure to rub generously with oil. This helps with browning and ensure they don’t dry out. Flip once midway through to get browning on both sides. If searing in a skillet on the stove, the cabbage wedges have no problem getting deeply browned since they are in direct contact with the hot pan Just make sure to use enough oil and flip once to brown both sides.
Tips to ensure mushrooms are nicely browned
Don’t salt the mushrooms. Salting mushrooms before browning draws out their moisture thus preventing them from searing nicely. They will soak up loads of flavour from the sauce.
Can this be made in advance?
Yes. Roast or sear the cabbage and mushrooms earlier in the day. Reheat the cabbage in the oven and warm the mushrooms in the creamy miso sauce before serving. Assemble right before eating.
What is an alternative for the cream to make this dairy-free / plant based?
Use plant-based butter and plant milk (the creamier consistency, the more similar the outcome).
What should I serve this with?
This is such a fabulous side to so many things! For example, any type of meat, roasted salmon, pan-fried pierogis or pan-fried tofu slices. It’s also hearty enough to be served simply with crusty sourdough, steamed rice and pastas such as egg noodles or fettuccini.
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Recipe Note for Charred Cabbage with Creamy Miso Mushrooms
Make-ahead for dinner parties:
Roast mushrooms in advance. They can be reheated in the sauce just before serving.
Cabbage wedges can be roasted/pan fried in advance and reheated in the oven before serving. You may want to undercook them a touch to avoid getting too soft during the reheat.
Pour creamy miso mushrooms over cabbage wedges and garnish with chives just before serving.
Charred Cabbage with Creamy Miso Mushrooms
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.
Ingredients
Instructions
- Preheat oven to 375°F. 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.
- 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.
- 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.
- 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.
- -- Mushrooms: Roast 20 minutes, tossing once midway, until mushrooms are seared on the edges.
- 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 to 5 minutes. At this point the water will have mostly evaporated. Uncover and confirm the thickest part feels 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.
- 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.
- Place cabbage wedges on serving plate and spoon creamy miso mushrooms over the top. Garnish with chives.
Notes
Make-ahead for dinner parties:
- Roast mushrooms in advance. They can be reheated in the sauce just before serving.
- Cabbage wedges can be roasted/pan fried in advance and reheated in the oven before serving. You may want to undercook them a touch to avoid getting too soft during the reheat.
- Pour creamy miso mushrooms over cabbage wedges and garnish with chives just before serving.
Nutrition Facts
Calories
324Fat
9 gSat. Fat
4 gCarbs
59 gFiber
24 gNet carbs
34 gSugar
30 gProtein
14 gSodium
384 mgCholesterol
16 mgDisclaimer: nutritional information is auto-generated and should only be used as an approximation.
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Hi, I’m Sonia
I share recipes inspired by my food cravings and what I make for my family. My role as a working mom of two girls, my life in Toronto Canada and my background as a Chinese immigrant from Hong Kong all inform the things I love, crave and create. This means an emphasis on wholesome recipes that are approachable for busy weeknights and fun recipes to make on weekends and for friends!
homemade food to nourish and indulge …
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