• March 05, 2024 3 min read

    Crispy charred cabbage is smothered in delicious umami rich miso beans and sun dried tomatoes then topped with jammy frizzled onions. It's the perfect meal for cozy winter evenings. 

    Serves 3-4



    • 1 medium red onion sliced very thin (I suggest using a mandoline)
    • 2 tablespoons butter
    • 1 tablespoon olive oil
    • salt and pepper


    • Cabbage
    • Cabbage cut into wedges
    • olive oil
    • salt and pepper


    • Reserved cooked beans and their liquid
    • 2 tablespoons butter (or vegan butter alternative of your choice)
    • 2 tablespoons white miso
    • 2 shallots minced
    • 2 cloves garlic minced
    • 2 Tablespoons sundried tomatoes
    • juice of half lemon


    Place the beans into a pressure cooker or a thick bottom bottom pot on the stove with the kombu, thyme, 1 teaspoon olive oil, 1 teaspoon of salt, 1/4 teaspoon fresh cracked pepper and enough water to cover by 2 inches. Pressure cook on high for 25 minutes, or 90 minutes on stovetop. (You can cook the beans a day ahead and keep them in the refrigerator in their cooking liquid.) 

    Make the frizzled onions. Heat olive oil and butter (or all olive oil) in a small skillet. Add the onions and season with salt and pepper. Cook for 5-6 minutes without stirring too much. You want them somewhere between caramelized and burnt so watch carefully and adjust the heat as needed. Remove from the pan with tongs and set aside.

    Roast the Cabbage while the beans are cooking: Preheat a dark sheet pan on the center rack in a 425 degree oven. Brush the cabbage with olive oil and sprinkle with salt and pepper. Using tongs, carefully arrange the cabbage directly on the hot sheet pan in a single layer. I do this by pulling the rack out slightly but leaving the sheet pan inside the oven. Roast for 20 minutes. Carefully flip the cabbage and roast for another 15-20 minutes.

    While the cabbage is cooking make the miso breans: Melt butter in a small dutch oven or sauce pan. Add the shallots, garlic and sundried tomatoes and cook until the shallots are soft and just starting to brown. Add the miso.

    Remove the thyme from the beans and stir in the kombu breaking it up with your spoon. If it isn't falling apart, take it out and dice it and add back into the pot.

    Pour some of the bean broth into the miso mixture. Stir until the miso is fully incorporated then add the beans. Bring the mixture to a boil then reduce to a simmer without stirring.  Simmer for 10-15 minutes until the sauce thickens but still resembles a thick soup. Taste and adjust seasoning as needed.

    Assemble shallow bowls with beans on the bottom then cabbage, adding a spoonful of beans on top of each plate followed by frizzled onions. Finally add a squeeze of lemon juice. I suggest serving with a loaf of crusty bread to soak up all of the delicious bean broth.  Irish whisky cocktail is optional :-)

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