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Miso Butter Cabbagewith Black Garlic Puree

Recipe by Max Jarmey on InstagramAdded 1 August 2026.

15 minutes to prep, 20 to cook. A vibrant, umami‑rich cabbage dish featuring silky miso butter and a velvety black garlic puree. The caramelised cabbage pairs beautifully with a sticky, lime‑bright sauce, finished with crunchy breadcrumbs and fresh herbs for a satisfying vegetarian dinner.

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Miso Butter Cabbage with Black Garlic Puree by Max Jarmey, a frame from the Instagram video

Method

  1. Combine miso, softened butter, honey and garlic cloves in a blender and blend until smooth to create the miso butter.

  2. Dissolve xanthan gum in 85 ml of water, refrigerate until it reaches a jelly‑like consistency, then add the black garlic bulbs and a pinch of salt to a food processor and blend into a smooth puree for the black garlic sauce.

  3. Slice the hispian cabbage in half, heat a pan over high heat, add oil and fry the cabbage halves until caramelised, then flip, drizzle a little more oil, and transfer to a pre‑heated oven at 350°F for 10–15 minutes.

  4. Remove the cabbage from the oven, return it to the pan, add a small amount of the prepared miso butter, then pour in the chicken stock.

  5. Baste the cabbage on high heat, allowing the liquid to reduce until a sticky glaze forms.

    Kitchen notes · Added by ReelsMeals: The liquid thickens into a clingy glaze. Keep basting so the cabbage is coated evenly.

  6. Finish the sauce by stirring in freshly squeezed lime juice.

  7. Plate the cabbage and top with toasted breadcrumbs, grated parmesan, and chopped chives.

    Kitchen notes · Added by ReelsMeals: The breadcrumbs look lightly toasted and the garnish is spread evenly. Grate the parmesan over the cabbage while it is hot.

  8. Serve immediately while hot and enjoy.

Tips while you cook

Prepare the miso butter first
Blend miso, softened butter, honey, and garlic before starting the cabbage.
Set the xanthan gum jelly ahead of time
Dissolve xanthan gum in water and refrigerate until jelly‑like before blending with black garlic, ensuring a smooth puree.
Roast cabbage after initial caramelization
After frying the cabbage halves until caramelized, transfer them to a pre‑heated 180 °C oven for 10–15 minutes.
Baste quickly on high heat
Return the roasted cabbage to the pan, add miso butter and stock, then baste on high heat until a sticky glaze forms.

Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.

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Max Jarmey made this.

The recipe comes from Max Jarmey’s Instagram reel. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.

Are you Max Jarmey and want this changed? Email [email protected].

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