Brown Butter Miso Cabbage

Featuring: Shared Cultures Morel Mushroom Miso
🧈 We used Morel Mushroom Miso for deep, savory richness — but it’s just as delicious with Black Garlic Miso for a sweeter, roasted edge.

Humble cabbage, transformed.

This dish brings out the best in cabbage — crispy edges, tender layers, and a golden brown butter miso glaze that clings to every fold. It’s deeply flavorful, incredibly easy, and ready to steal the show at any meal.

🎥 Recipe + video by @crazythickasians

Ingredients

• 1 medium cabbage (about 2 lbs)
• 4 tbsp extra virgin olive oil
• 4 tbsp unsalted butter
• 2 tbsp Shared Cultures Morel Mushroom Miso
• Juice of ½ lemon
• Salt + pepper, to taste
• ¼ cup walnuts, roughly chopped
• Scallions, for garnish

Method

1. Cut cabbage in half through the core, then slice each half into 3 wedges, keeping the core intact so the wedges hold together.
2. Heat olive oil in a cast iron skillet over medium-high heat.
3. Place cabbage wedges cut side down in the pan and press with a spatula to ensure good contact.
4. Cook each cut side for 4–5 minutes, until deeply browned.
5. Season with salt and pepper, then transfer cabbage to a plate.
6. Wipe out the pan, then add butter and cook over medium heat until brown bits form and it smells nutty (about 2–3 minutes). Stir occasionally.
7. Transfer brown butter to a bowl and whisk in the Shared Cultures miso and lemon juice until smooth.
8. Spoon the miso brown butter sauce generously over the cabbage wedges.
9. Top with chopped walnuts and sliced scallions.
10. Serve hot and enjoy the crispy-tender magic.

To serve:

Perfect as a side or centerpiece for a plant-forward meal. Try it with rice, grains, or grilled proteins.