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–+ servings

Pan-Seared Cabbage Wedges with Miso-Honey Glaze

Crispy Cabbage Wedges with Miso-Honey Glaze cooked in beef tallow
Transform a humble head of cabbage into a delicious side dish using high-quality beef tallow for maximum flavor. These wedges are roasted until the edges are charred and tender, then finished with a savory-sweet miso-honey glaze infused with fresh ginger.
Prep Time 5 minutes
Cook Time 15 minutes

Video

Equipment

Ingredients

For The Sizzle

  • 1 Head of Green Cabbage (cut into 6-8 wedges; keep the core intact so they stay together)
  • 3-4 tbsp Beef Tallow

For Miso-Honey Glaze

  • 2 tbsp White Miso Paste
  • 2 tbsp Honey
  • 1 tbsp Rice Vinegar
  • 1 tsp Fresh Ginger (finely grated)
  • 1/2 tsp Garlic powder
  • 1 tsp Chili Garlic Sauce or Sriracha (optional)

Finishing Touches

  • Sesame seeds (for garnish)
  • Green Onions (for garnish)

Instructions

  • Prep the Cabbage Wedges: Remove any loose or damaged outer leaves from the cabbage. Cut the head in half through the stem, then cut each half into 3 or 4 thick wedges.
    cabbage cut in wedges for cabbage wedges with miso honey glaze recipe
  • Whisk the Miso-Honey Glaze: In a small bowl, whisk together the white miso, honey, rice vinegar, ginger, and garlic powder. If the miso is a bit firm, add a teaspoon of warm water to help it reach a smooth consistency. You can also add the chili garlic sauce here or separate at the end.
    miso-honey glaze for cabbage wedges with miso honey glaze recipe
  • Sizzle in Beef Tallow: Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat and add the beef tallow. Once the tallow is shimmering and hot, place the cabbage wedges in the pan (you may need to work in batches).
    Let them sear undisturbed for 4–5 minutes per side until a deep, golden-brown crust is achieved.
    cut cabbage wedges in cast iron skillet for cabbage wedges with miso-honey glaze recipe
  • Glaze and Caramelize: Once the cabbage is tender and beautifully charred, turn the heat down to low. Pour the miso-honey glaze directly over the wedges and use a spoon to gently coat each piece.
    Let it simmer for just 1–2 minutes. The glaze needs to thicken and cling to those browned edges, but be careful not to let the honey burn. Coat each cabbage wedge with chili garlic sauce (which is completely optional) and let is simmer for about one more minute.
    cabbage wedges with miso honey sauce on top in cast iron skillet
  • Garnish and Serve: Pull the pan off the heat and finish the wedges with a generous sprinkle of toasted sesame seeds and diced green onions and serve.
    garnished with sesame seeds and parsley cabbage wedges with miso-honey sauce cooked in beef tallow in cast iron skillet

Notes

  • Preventing Burn: Because honey and miso contain natural sugars, they can burn quickly at high heat. Only apply the glaze during the last 5 minutes of roasting to get a beautiful caramelization without any bitterness.
  • Quality Fats: If you don't have beef tallow on hand, you can use ghee or duck fat, though tallow provides the most neutral, high-heat crisp.
  • Salt Control: Miso is naturally salty, so go light on the initial seasoning of the cabbage wedges. You can always finish with a sprinkle of flaky sea salt after tasting.