Preparation

This recipe transforms humble cabbage into something restaurant-worthy with just a handful of ingredients. The key is high heat and patience—let those edges char and crisp while the miso-butter mixture creates a glossy, savory glaze that seeps into every layer.

Preparation

1. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
2. Remove any damaged outer leaves from the cabbage. Slice the cabbage vertically through the core into 1-inch thick steaks (you should get 4-5 steaks; save any loose pieces for another use).
3. In a small bowl, whisk together the melted butter and miso paste until smooth and fully combined.
4. Brush both sides of each cabbage steak with the neutral oil and place on the prepared baking sheet.
5. Roast for 20 minutes, then carefully flip each steak. Brush the tops generously with half of the miso-butter mixture.
6. Return to the oven for another 15-20 minutes until the edges are deeply caramelized and crispy.
7. Remove from oven, brush with the remaining miso-butter, and finish with a generous pinch of flaky sea salt on each steak.
8. Serve immediately while the edges are still crackling.