Grilled Miso Cabbage

Name: Grilled Miso Cabbage
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Ingredients: 3 tbsp dark brown sugar; 2 tbsp soy sauce; 2 tbsp white miso paste; 1 tbsp rice vinegar; 1 tbsp mirin (sweet rice wine); 2 tsp fresh ginger, finely minced; 1 tsp garlic, finely minced; 0.5 tsp toasted sesame oil; 0.5 tsp crushed red pepper flakes; 0.25 tsp ground white pepper; 1 medium head medium head green cabbage, cut into 6 wedges with core intact; 2 tbsp extra-virgin olive oil; 1 scallion, thinly sliced; kosher salt

Charred Miso-Glazed Cabbage Wedges with Sesame Fire

Cabbage becomes something extraordinary when it meets fire and umami. These hefty wedges develop deep char marks while staying tender at the core, then get painted with a glossy miso glaze that balances sweet, salty, and just enough heat to keep things interesting.

JapaneseAsianDinnerVegetarianGrilling

Prep15 min

Cook15 min

Total30 min

Servings6

Difficultymedium

Ingredients

For the Dressing

3 tbspdark brown sugar
2 tbspsoy sauce
2 tbspwhite miso paste
1 tbsprice vinegar
1 tbspmirin (sweet rice wine)
2 tspfresh ginger, finely minced
1 tspgarlic, finely minced
½ tsptoasted sesame oil
½ tspcrushed red pepper flakes
¼ tspground white pepper

For the Cabbage

1 medium headmedium head green cabbage, cut into 6 wedges with core intact
2 tbspextra-virgin olive oil
1 scallion, thinly sliced
kosher salt

Instructions

Combine the brown sugar, soy sauce, miso, vinegar, mirin, ginger, garlic, sesame oil, crushed red pepper, and white pepper in a small bowl. Whisk until the miso dissolves completely and the mixture is smooth. This glaze will thicken slightly as it sits, which is exactly what you want.
Get your charcoal chimney going and wait until the coals are fully lit and ash-gray. Bank them all on one side of the grill to create distinct hot and cooler zones. Replace the cooking grate and let it preheat for 5 minutes, then scrub it clean and oil it well.
⏱ 5 min
Place the cabbage wedges directly over the hot coals, cut-side down. Cover the grill and let them char hard—you want deep brown marks and some blackened edges. Don't move them until they release easily from the grate.
⏱ 2 min
Flip each wedge to the second cut side and cover again. Let them char just as deeply on this side. The goal is building layers of smoky flavor while the interior stays crisp-tender.
⏱ 2 min
Turn the wedges to their third and final side—the rounded back. Cover and char this surface too. By now, your cabbage should have serious grill marks on all the flat surfaces.
⏱ 2 min
Move the wedges to the cooler side of the grill and cover. This gentle heat will steam-cook the interior while keeping the charred exterior intact. Test doneness by piercing the thickest part with a knife—it should go through with just slight resistance.
⏱ 4 min
Transfer the hot cabbage to a large bowl and immediately toss with the olive oil and a generous pinch of salt. Arrange on your serving platter, drizzle generously with the miso glaze, and scatter the sliced scallion over the top. Serve right away while the cabbage is still warm and the glaze is glossy.