I was looking for a fun, creative way to elevate a humble head of cabbage when I stumbled across the concept of pairing it with deeply savory miso mushrooms. I tweaked the method a bit and the results were incredible. While this rich, velvety dish is hearty enough to stand alone as a vegetarian centerpiece, I wanted a complete protein on the plate. Enter a perfectly juicy, sous vide pork tenderloin.
The beauty of this recipe is that it’s completely customizable. Keep it strictly vegetarian, or add the pork for an elegant, restaurant-style dinner that balances smoky char with an absolute powerhouse of umami.
Here was the inspiration I tweaked:
Charred Cabbage with Miso Mushrooms
Why this recipe works?
This recipe works beautifully because it perfectly balances texturals, culinary science and deep flavor layering. By sous-viding the lean pork tenderloin at 140F, you guarantee edge-to-edge juiciness, while a quick high-heat sear delivers a rich crust that contrasts with the tender-crisp core and smoky, crispy-broiled edges of the charred cabbage. The dish builds a massive “umami bomb” by layering the natural glutamates of roasted mixed mushrooms with the deeply savory, fermented complexity of white miso paste and soy sauce. Finally, the inherent richness of the butter and half-and-half sauce is masterfully cut by the bitter, charred notes of the cabbage and a vibrant, fresh finish of minced raw chives, preventing the heavy flavors from overwhelming the palate.
Ingredients
- 1 pork tenderloin (Optional)
- 2 tbsp olive oil (divided)
- 1 medium head of cabbage, cut into wedges (keep the core intact so the wedges stay together!)
- 1 lb mixed mushrooms (cremini, shiitake, or oyster work beautifully)
- 1 tbsp unsalted butter
- 3 cloves garlic, minced
- 1/2 cup water
- 1/2 cup half and half
- 3 tbsp white miso paste
- 1 tbsp soy sauce
- Salt and pepper to taste (or Montreal seasoning for the pork)
- Fresh chives, minced for garnish
Instructions for Pork Tenderloin (optional)
- Sous Vide: Season the pork tenderloin generously with salt and pepper (or Montreal seasoning). Vacuum seal the meat and cook in your sous vide bath at 140F for ~1.5 hours.
- Dry & Sear: Remove the pork from the bag and pat it completely dry with paper towels. Heat a heavy skillet or cast-iron pan over high heat and sear the pork for about 1–2 minutes per side until a beautiful golden crust forms. Set aside on a cutting board to rest.
How to make the Creamy Mushrooms
- Build the Base: In the same skillet used to sear the pork (keep those delicious browned bits!), drop the heat to medium. Add a touch more olive oil and your butter. Saute the minced garlic until fragrant (about 30 seconds).
- Whisk the Miso: Pour in the water and add the white miso paste. Whisk vigorously until the miso is completely smooth and dissolved.
- Simmer: Stir in the half and half and soy sauce. Bring the mixture to a gentle bubble, then turn the heat to low.
- Combine: Toss your roasted sheet-pan mushrooms directly into the sauce, stirring gently to coat them in the creamy miso glaze. Taste and adjust with salt and pepper if needed.
How to make the Charred Cabbage
- Prep the Oven: Preheat your oven to 375F.
- Sheet Pan Setup: Grab two sheet pans. Place your cabbage wedges on one and your mixed mushrooms on the other. Coat both generously with olive oil and season the cabbage wedges with salt and black pepper.
- The Roast: Place the cabbage pan on the lower oven rack and the mushrooms on the higher rack. Roast for approximately 20 minutes, then remove the mushrooms when they are tender and slightly crisp at the edges.
- The Broil: Once the cabbage is mostly tender, flip your oven to broil. Move the cabbage to the top rack and watch it closely for 2–4 minutes until the edges catch a gorgeous, smoky char. Remove from the oven.
Plating
Lay a beautifully charred cabbage wedge down as your canvas. Spoon a generous amount of the creamy miso mushrooms and sauce right over the middle. Slice your rested pork tenderloin into thick medallions, fan them over the top and shower the entire plate with a bright pop of fresh, minced chives.
Wine Pairing
Because this dish leans heavily into rich, savory umami flavors thanks to the miso, soy and mushrooms, pair it with a high-acidity red wine like a Gamay Noir. Served with a slight chill, it cuts through the creaminess of the sauce and mirrors the smoky char of the cabbage flawlessly.
