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Charred cabbage with Asian pear, miso brown butter, and hot pepper relish

Yield: 4

Overview: make the miso brown butter, roast the cabbage, and make the relish

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Ingredients

For the cabbage

• 1 green cabbage, quartered
• 1 asian pear, thinly sliced
• neutral oil

For the miso brown butter

• 4 tablespoons unsalted butter
• 1 tablespoon white miso

For the relish

• ½ cup red onion, finely diced
• ¼ cup pickled chilis, diced (jalapenos, banana peppers, or fresnos - or a mix!)
• cilantro stems from 1 bunch, minced (save the leaves for garnish)
• 1 jalapeno, seeded and minced
• 2 tablespoons cider vinegar

Instructions

1. Preheat the oven. 400°F with the fan on.
2. Make the miso brown butter. In a small saucepan, cook the butter over medium heat until it browns and smells nutty (5-10 minutes). Turn off the heat and whisk in the miso paste. Transfer to a small heatproof bowl.
3. Roast the cabbage. On medium-high, heat a skillet large enough to hold all of the cabbage quarters. Add enough neutral oil to coat the pan. Season the cut sides of the cabbage quarters with salt and arrange in the pan. It’s helpful to use another skillet to weigh down the cabbage so it browns evenly. Cook until deeply caramelized, then flip to brown the other cut side. When both sides are charred, transfer the pan to the oven until the cabbage is cooked through, but not completely soft (about 20 minutes). Flip the cabbage and brush both of the charred sides with plenty of miso butter. Return to the oven for another 5-10 minutes.
4. Make the pepper relish. In a small bowl, combine all of the ingredients and season to taste with salt, adding more vinegar if needed.
5. Plate. Place a wedge of cabbage on each plate. Tuck the pear slices into the cabbage leaves and scatter the relish on top.

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