Miso-Maple Cabbage Steaks

• 🥬 Cabbage: One large head of green or savoy cabbage
• 🧴 Oil: Extra virgin olive oil or avocado oil
• 🍯 Glaze: White miso paste and maple syrup
• 🍋 Brightener: Fresh lemon juice or rice vinegar
• 🧄 Aromatics: Freshly minced garlic and grated ginger
• 🌶️ Heat: Red pepper flakes or a drizzle of chili crunch
• 🥜 Topping: Toasted sesame seeds or crushed pistachios
• 🌿 Herbs: Freshly chopped cilantro or scallions for garnish

Preparations

1. Prep the Cabbage: Remove any loose outer leaves from the cabbage and slice the head vertically into thick, 1-inch "steaks," ensuring the core remains intact to hold the slices together.
2. Sear the Steaks: Heat the 🧴 Oil in a large skillet over medium-high heat; place the cabbage slices in the pan and cook for 4–5 minutes per side until deeply charred and caramelized.
3. Whisk the Base: In a small bowl, combine the 🍯 Glaze (miso and maple syrup) with the 🍋 Brightener, whisking until the mixture is smooth and the miso is fully incorporated.
4. Infuse the Aromatics: Lower the heat and add the 🧄 Aromatics (garlic and ginger) directly to the pan, sautéing for 30 seconds until fragrant without letting them burn.
5. Apply the Glaze: Pour the miso-maple mixture over the steaks in the pan, flipping them gently to coat both sides as the liquid bubbles and reduces into a thick, savory coating.
6. Add the Heat: Sprinkle the 🌶️ Heat (red pepper flakes or chili crunch) over the cabbage while it is still warm to allow the spicy oils to penetrate the layers.
7. Garnish and Serve: Transfer to a plate and finish with the 🥜 Topping and 🌿 Herbs for a crunch and fresh contrast to the rich, umami flavors.