Sautéed Cabbage with Miso and Scallions

Name: Sautéed Cabbage with Miso and Scallions
Yield: Serves 4 to 6
Ingredients: 1 small head, green cabbage (1 1/4 pounds), cored and sliced thin; 1 tablespoon, white miso; 2 teaspoons, soy sauce; 2 teaspoons, rice vinegar; 1 teaspoon, toasted sesame oil; 1/2 teaspoon, sugar; 1/8 teaspoon, red pepper flakes; 2 tablespoons, vegetable oil; 1 , onion, halved and sliced thin; 1 , carrot, peeled and shredded; , Salt; 1 , garlic clove, minced to paste; 4 , scallions, sliced thin; 1 teaspoon, sesame seeds, toasted

11 comments

By Sandra Wu

Appears in Cook's Illustrated March/April 2015

Side Dishes

Vegetables

Vegetarian

Brussels sprouts got an image makeover. Shouldn’t cabbage get one, too?

SERVES4 to 6

TIME45 minutes

Sautéed Cabbage with Miso and Scallions

WHY THIS RECIPE WORKS

Unlike kale and Brussels sprouts, which have undergone a recent resurgence, cabbage is still considered boring and bland at best and mushy and smelly at worst. In our recipe, we mitigate the pungent flavors and sulfurous odors that can plag...

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