Seared Cabbage Wedges and Mushrooms in Creamy Miso Sauce
Every once in a while, a simple vegetable dish sneaks up on you and becomes the thing you daydream about days later. This recipe was inspired by my ongoing exploration on Substack, where I’ve been playing with the idea of transforming everyday vegetables into dishes that feel bold, restaurant-worthy, and deeply comforting—without requiring complicated techniques or specialty ingredients.
Ingredients
Seared Cabbage & Mushrooms
- 1 medium green cabbage cut into 4–6 thick wedges
- 8 oz 225 g king trumpet mushrooms, sliced lengthwise
- 1 –2 tablespoon neutral oil for cabbage only; mushrooms cook without oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- ¾ –1 teaspoon salt divided (to season both cabbage + mushrooms)
Creamy Miso Sauce
- 3 cloves garlic minced
- 3 tablespoon white or yellow miso paste
- 1 cup unsweetened plant milk soy, oat, or cashew
- 2 tablespoon nutritional yeast
- 1 –2 teaspoon soy sauce or coconut aminos optional but recommended
- 1 teaspoon vegan oyster mushroom sauce optional for deep umami
- ¼ teaspoon chili flakes optional, for heat
- 1 tablespoon scallions sliced, for topping
Instructions
Sear the Cabbage
- Heat a skillet over medium-high and drizzle in a little oil. Add the cabbage wedges cut-side down, season with salt, pepper, and smoked paprika, and sear until deeply golden. Flip and cook the other side until the inner layers soften.
Sear the King Trumpet Mushrooms (No Oil)
- In a separate hot, dry pan, add the sliced king trumpet mushrooms. Let them release moisture and develop a golden crust. Season lightly with salt and garlic powder, then remove from heat.
Build the Garlic Base
- In the pan used for the mushrooms, add a splash of plant milk to deglaze, then sauté minced garlic until fragrant and softened.
Make the Creamy Miso Sauce
- Whisk in miso paste, remaining plant milk, nutritional yeast, soy sauce, and optional vegan oyster mushroom sauce. Simmer for a few minutes until smooth, thickened, and creamy.
Combine & Serve
- Nestle the seared cabbage wedges and mushrooms into the skillet and spoon the creamy miso sauce over the top. Let everything warm together for a minute, then finish with sliced scallions.