Description
A flavorful and simple stir-fried cabbage dish infused with a spicy and savory chili miso butter sauce. This easy recipe combines tender-crisp cabbage with the umami depth of miso paste and the heat of chili paste, enhanced by aromatic garlic and rich butter. Perfect as a quick side dish for any meal, garnished with fresh green onions for added freshness.
Ingredients
Scale
Vegetables
- 1 medium Green Cabbage (Approximately 1.5 to 2 pounds)
- 2-3 Green Onions (Sliced for garnish)
- 2 cloves Minced Garlic
Condiments & Seasonings
- 2 tablespoons Chili Paste (Such as gochujang or sambal oelek)
- 3 tablespoons Miso Paste (Preferably white or yellow)
- 0.5 teaspoon Salt (Or to taste)
- Freshly Ground Black Pepper (To taste)
Fats
- 3 tablespoons Unsalted Butter
Instructions
- Prepare the Cabbage: Remove the outer leaves of the cabbage and cut it into quarters. Remove the core, then slice the cabbage into thin strips approximately 1 inch wide. Rinse the sliced cabbage under cold water and drain well to remove any dirt and crisp it up.
- Heat the Butter: Place a large skillet over medium heat. Add the unsalted butter and let it melt completely, creating a rich base for the sauté.
- Sauté the Garlic: Add the minced garlic to the melted butter and cook for 1-2 minutes until fragrant and slightly golden, which will infuse the butter with aromatic flavor.
- Cook the Cabbage: Add the sliced cabbage to the skillet and toss it thoroughly in the garlic butter. Cook for 5-7 minutes until the cabbage is wilted but retains some crunch for texture.
- Make the Miso-Chili Sauce: In a small bowl, combine the miso paste, chili paste, and salt. Mix well until smooth, adding a little water if needed to achieve a pourable consistency.
- Add the Sauce: Pour the miso and chili sauce over the cabbage in the skillet and toss to coat evenly. Continue cooking for another 3-4 minutes to allow the flavors to meld into the cabbage.
- Adjust Seasoning: Taste the dish and adjust seasoning with freshly ground black pepper and additional salt, or more chili paste if you prefer extra heat.
- Finish and Garnish: Remove the skillet from the heat and transfer the cabbage to a serving dish. Garnish liberally with the sliced green onions for a fresh, crisp finish.
- Serve: Serve immediately while warm as a delicious side dish to complement your meal.
Notes
- You can substitute the chili paste with your preferred variety depending on your heat tolerance, such as sambal oelek or gochujang.
- If you want a vegan version, replace butter with a plant-based margarine or oil and ensure the miso paste used is vegan-friendly.
- Adding a splash of water or vegetable broth while cooking the cabbage can help in softening it if desired.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and reheated gently on the stove.
- This dish pairs well with steamed rice or as a side to grilled meats and fish.
