• 1 medium green or savoy cabbage (about 2 pounds)
• 0.25 cup extra-virgin olive oil, plus more if needed
• 6 tablespoons unsalted butter
• Kosher salt and freshly ground black pepper
• 1 tablespoon white miso paste
• 1 tablespoon fresh lemon juice
• 4 scallions, thinly sliced
Steps
Step 1Cut the cabbage in half through the core then cut each half into 4 wedges, keeping the core intact.
Step 2Heat oil in a large cast-iron or high-sided skillet over medium-high until glistening. Working in batches if needed (you don’t want to overcrowd the pan), add the cabbage to the pan, cut side down. Using tongs, press down on the cabbage pieces to encourage browning until deeply charred on all sides, about 4 minutes per side. If the pan looks dry in between batches, add another tablespoon or two of oil. Transfer cabbage to a serving platter.
Step 3Turn off heat, wipe out any cabbage bits from the pan and let the pan cool for a few minutes. Add the butter and place over medium heat. Cook, stirring occasionally and scraping the bottom of the pan, until the butter has browned and smells nutty, 3 to 4 minutes.
Step 4Immediately remove the pan from the heat and stir in 1 teaspoon pepper and the miso. When combined (it won’t be a smooth sauce), stir in the lemon juice. Taste and add salt, if needed.
Step 5Spoon the miso butter sauce over the cabbage and top with scallions and more pepper.
