Charred Cabbage
Smoky, flavorful cabbage with an orange-miso glaze
The Story Behind the Dish
Watching Alice Waters’ MasterClass inspired me to start grilling vegetables. In the final section, she cooks over her home fireplace, preparing dishes for a dinner party with a simplicity that feels both effortless and sophisticated. Until then, my grilling experience was limited to lending a hand at summer barbecues, but her passion for bringing out the natural flavors of ingredients sparked something in me. I decided to try cooking various vegetables on an outdoor grill (not a fireplace), and I was immediately drawn in—not just by the smoky flavors but by the process itself. There’s something satisfying about being outside, even in the cold, and working the grill. I’m still new to it, but I’m excited to keep practicing and experimenting with more dishes.
Recipe Overview
Prep Time: 10-15 minutes
Cooking Time: 15 minutes
Yield: 8 wedges
Ingredients
1 medium head of green or purple cabbage, cut into 8 wedges
1-2 tablespoons white miso paste
¼ cup freshly squeezed orange juice
2 teaspoons rice vinegar
1 teaspoon maple syrup
2 teaspoons tamari
¼ cup walnuts or almonds, toasted and roughly chopped
2 tablespoons fresh parsley, blended with ¼ cup olive oil, then strained
Salt and freshly ground black pepper, to taste
Flaky sea salt, for garnish
Directions
In a small bowl, whisk together the miso, orange juice, rice vinegar, maple syrup, and tamari until smooth. Taste the glaze and adjust the ingredients to your preference, then set it aside. Heat a cast-iron skillet, grill pan, or an outdoor grill over high heat until very hot. Lightly brush the cabbage wedges with olive oil and season generously with salt and pepper. Place the cabbage on the grill or in the pan and cook for about 6 minutes per side, allowing the edges to char while keeping the centers tender. Transfer the cabbage to a serving platter.
While the cabbage is still warm, brush each wedge generously with the orange-miso glaze, letting it soak into the charred layers. In a small skillet, toast the walnuts or almonds over medium heat for 2 to 3 minutes, stirring frequently, until golden and fragrant, then set them aside to cool. To serve, drizzle the herb oil onto a plate and place the glazed cabbage wedge on top. Sprinkle with a pinch of flaky sea salt. Serve warm or at room temperature.
Food for Thought
I recently finished listening to Ina Garten’s memoir Be Ready When the Luck Happens, and I can’t recommend it enough. Ina herself narrates the audiobook, and her warm and familiar voice makes it such a joy to listen to. Towards the end of the book, she shares a quote attributed to George Lucas: “We’re all living in cages with the door wide open.” She reflects on how that quote resonated with her, saying, “That was me until I realized I had the power and the responsibility to set myself free. To step out of the cage of whatever I’d experienced in the past, to think for myself, and to believe in my choices.” It’s a reminder of the strength we all have to shape our own paths.
Take care,
Rebecca