Miso-Glazed Cabbage Steaks

Ingredients

• 1 cup Rice, long-grain white (rinsed until water runs mostly clear, drained)
• 1 1/2 cup Water (for the rice)
• 3 tbsp Olive oil (divided)
• 1/2 cup Onion (finely diced)
• 3 cloves Garlic (2 minced for the rice, 1 minced for the glaze)
• 6 oz Cremini mushrooms (thinly sliced)
• 1 head Green cabbage (about 2 lb, cut into two 1-inch thick steaks through the core; reserve the trimmings for another use)
• 2 tbsp Soy sauce (1 tbsp for the rice, plus 1 tbsp for the glaze)
• 2 tbsp White miso
• 1 tbsp Maple syrup
• 1 tsp Rice vinegar (for the glaze)
• 1 tbsp Vegetarian oyster sauce (for the glaze)
• 1/2 tsp Salt (plus more to taste)
• 1 tbsp Sesame seeds (toasted)
• 2 stalks Scallions (thinly sliced, white and green parts separated)
• Black pepper (to taste)

Instructions

1. 1

   Preheat the oven to 425°F with a rack in the upper third. Rinse the rice in a fine-mesh sieve until the water runs mostly clear, then drain well. Set a heavy sheet pan in the oven to heat while you prep.

2. 2

   Whisk the miso, soy sauce, maple syrup, rice vinegar, and vegetarian oyster sauce with 1 minced garlic clove in a small bowl until smooth. Set aside.

3. 3

   Brush both cabbage steaks on each side with olive oil and season with salt and black pepper. Carefully lay them on the hot sheet pan and roast 15 minutes, until the edges are deeply browned.

4. 4

   While the cabbage roasts, heat olive oil in a medium saucepan over medium heat. Cook the onion with a pinch of salt for 4 minutes until softened, then add the mushrooms in a dry layer and stir occasionally until they release their liquid and it cooks off, about 6 minutes more.

5. 5

   Add the remaining minced garlic cloves and cook 30 seconds until fragrant. Stir in the rinsed rice and toast 1 minute, then add water, soy sauce, and salt, bring to a boil, cover, and reduce to low for 15 minutes.

6. 6

   Flip the cabbage steaks and brush the browned sides with half the glaze. Return to the oven and roast 8 minutes, then brush with the remaining glaze and roast 4 to 5 minutes more, until the glaze bubbles and the edges look lacquered and caramelized.

7. 7

   Remove the rice from the heat, keep covered for 10 minutes, then fluff with a fork. Taste and adjust salt and soy sauce as needed.

8. 8

   Plate a cabbage steak over a mound of mushroom rice, scatter with scallion whites, sesame seeds, and green scallion tops, and taste and adjust salt before serving.

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