Miso Mushroom Cabbage
- 1 medium green cabbage, cut into 8 thick wedges with core intact
- 1 pound mixed mushrooms, sliced or torn
- 3 tablespoons neutral cooking oil, divided
- Salt and black pepper, to taste
- 6 to 8 slices turkey bacon or beef bacon, chopped
- 2 tablespoons butter
- 3 garlic cloves, finely minced
- 1/2 cup water
- 1/4 cup heavy cream
- 2 tablespoons white or yellow miso paste
- 1/4 teaspoon soy sauce
- Chopped chives, for garnish
- Prep Time: 15
- Cook Time: 30
- Total Time: 45 minutes
- Yield: 4 1x
- Category: Side Dish
- Cuisine: Japanese-Inspired
Ingredients
Scale
- Preheat oven to 375°F and line two baking sheets with parchment.
- Toss mushrooms with 1 tablespoon oil on one sheet.
- Arrange cabbage wedges on second sheet, drizzle with remaining oil, and season.
- Roast cabbage 25–30 minutes, flipping halfway through.
- Add mushrooms to oven during last 20 minutes of cooking.
- Cook bacon until crisp in a skillet and set aside.
- Melt butter in the skillet and sauté garlic until fragrant.
- Whisk miso paste into water, then add cream and soy sauce.
- Fold roasted mushrooms and bacon into sauce.
- Serve sauce over cabbage wedges and garnish with chives.
Instructions
Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.
Nutrition
- Serving Size: 4
- Calories: 320 Kcal
- Sugar: 8g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 7g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 45mg
Keywords: miso cabbage, roasted cabbage, mushroom side dish, miso sauce, umami vegetables
Find it online: https://www.joyliciousrecipes.com/miso-mushroom-cabbage/