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close up of braised cabbage

Ridiculously Good Coconut Miso Braised Cabbage with White Beans

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  • Author: Britt Berlin
  • Prep Time: 15
  • Cook Time: 50
  • Total Time: 1 hour 5 minutes
  • Yield: 6 1x
  • Category: Main Meals, Side Dish
  • Method: Baking, Braising, Oven
  • Cuisine: American
  • Diet: Dairy-Free, Gluten-Free, Vegan, Vegetarian

Description

This coconut miso braised cabbage is absolutely sensational and the only way my family will eat cabbage from now on!! The cabbage gets SO buttery soft and ridiculously flavorful, and the sauce is made just from pantry staple ingredients! Honestly, the best way to enjoy cabbage!

Ingredients

Scale
  • 1 medium green cabbage
  • 2 tbsp olive oil, divided
  • 1 shallot, minced
  • 5 garlic cloves, minced
  • 2 tbsp miso paste
  • 1 1/2 cups (360 mL) coconut milk, divided
  • 1 cup (240 mL) vegetable broth or water
  • 1/4 cup (60 mL) soy sauce or coconut aminos
  • 1/2 tsp gochujang paste
  • 1 tsp ground cumin
  • 1/2 tsp ground ginger
  • 12 ounces cannellini beans or other white beans
  • 2 tbsp chopped chives
  • 2 tbsp chopped parsley
  • 1 tbsp chopped cashews, optional

Instructions

  1. Prep: Slice the green cabbage into 6 even wedges. Preheat the oven to 375F. 
  2. Heat: In a large Dutch oven or cast iron, heat 1 tablespoon of olive oil on medium heat. Add the cabbage wedges to the hot pan, and let the cabbage sear on one side until golden and crispy, about 3-5 minutes. Then flip to sear evenly on the other side. Once just golden brown on both sides, remove the cabbage wedges with tongs onto a separate plate.
  3. Saute: Pour in the remaining tablespoon of olive oil, and heat on medium-low heat. Add in the minced garlic and shallots, and sauté until golden brown and aromatic. 
  4. While the garlic & shallots are cooking: Whisk together the miso paste with 1/4 cup (60 mL) coconut milk until completely dissolved in a small bowl. Then add in the remaining 1 1/4 cups (300 mL) coconut milk, vegetable broth, soy sauce, gochuchang paste, cumin, and ginger. Whisk to combine.
  5. Cook: Once the garlic and shallots are cooked, pour in the coconut milk mixture to the pan, and bring to a boil on medium-high heat. Once boiling, add in the cabbage wedges to fit snug into the pan. Let the cabbage cook on boiling heat for 3-5 minutes on one side, then flip and repeat. 
  6. Braise: Once the cabbage has had time to cook evenly on both sides in the coconut milk mixture, add in the beans to the pan, and make sure they’re submerged fully into the sauce. Place the Dutch oven with the lid OFF into the oven to cook for 45-50 minutes, flipping the cabbage wedges halfway through to cook evenly on both sides. 
  7. Serve and enjoy! Remove the braised cabbage from the oven. The sauce should look thicker and the cabbage should be evenly golden brown all over. Garnish with chopped chives, chopped parsley, and cashews if desired. Enjoy!

Notes

Gluten-free: The only ingredient that could contain gluten would be the soy sauce, which you can swap out with coconut aminos or Tamari. 

Find it online: https://thebananadiaries.com/coconut-miso-braised-cabbage-with-white-beans/