These miso cabbage skewers turn humble cabbage into restaurant-worthy appetizers with a sweet-salty glaze that caramelizes beautifully on the grill. I’ve been making these miso cabbage skewers for summer cookouts and they always disappear first – the savory umami flavor with a hint of char makes everyone ask for the recipe.
SERVES: 4 | PREP: 20 MIN | COOK: 12 MIN | TOTAL: 32 MIN
Ingredients
For the Cabbage Skewers
| Ingredient | Amount |
|---|---|
| Green cabbage | 1 medium head (about 2 lbs) |
| Bamboo or metal skewers | 12 skewers (10-inch) |
| Vegetable oil | 2 tablespoons |
| Sesame seeds | 2 tablespoons (for garnish) |
| Green onions | 3 stalks, thinly sliced |
For the Miso Glaze
| Ingredient | Amount |
|---|---|
| White miso paste | 3 tablespoons |
| Mirin | 2 tablespoons |
| Rice vinegar | 1 tablespoon |
| Soy sauce | 1 tablespoon |
| Honey | 2 tablespoons |
| Sesame oil | 1 teaspoon |
| Garlic | 2 cloves, minced |
| Fresh ginger | 1 teaspoon, grated |
Step-by-Step Instructions
Phase 1: Preparing the Cabbage (8 minutes)
Step 1: Remove the outer leaves from your cabbage head if they’re damaged or wilted. You want clean, firm leaves for the best miso cabbage skewers.
Step 2: Cut the cabbage into quarters through the core. Keep the core intact – it holds everything together when you cut the wedges.
Step 3: Cut each quarter into 3 wedges, giving you 12 total pieces. Each wedge should be about 1.5 inches thick at the widest part. This thickness prevents the cabbage from falling apart on the skewers while ensuring it cooks through.
Step 4: If using bamboo skewers, soak them in water for 15 minutes before threading. This stops them from burning on the grill. I always do this step first so they’re ready when I need them.
Step 5: Thread one skewer through each cabbage wedge, going through the core end first. Push the skewer through the thickest part so it holds securely. The core acts like a natural anchor point.
Phase 2: Making the Miso Glaze (4 minutes)
Step 6: In a medium bowl, add 3 tablespoons white miso paste. White miso is milder and slightly sweet, which works perfectly for these cabbage skewers. Yellow miso also works if that’s what you have.
Step 7: Add 2 tablespoons mirin, 1 tablespoon rice vinegar, 1 tablespoon soy sauce, and 2 tablespoons honey to the miso. These ingredients create the signature sweet-salty balance.
Step 8: Whisk everything vigorously until completely smooth with no lumps. The miso paste can be stubborn, so really work it until the glaze is silky. This takes about 30 seconds of solid whisking.
Step 9: Stir in 1 teaspoon sesame oil, 2 minced garlic cloves, and 1 teaspoon grated fresh ginger. The ginger adds a subtle heat that cuts through the richness. Fresh ginger makes a huge difference here compared to dried.
Phase 3: Coating and Grilling (8 minutes)
Step 10: Brush both sides of each cabbage wedge with vegetable oil. This prevents sticking and helps with caramelization. I use a silicone brush because it doesn’t waste oil.
Step 11: Preheat your grill to medium-high heat (375-400°F). If using a gas grill, heat for 10 minutes with the lid closed. For charcoal, wait until the coals are covered with gray ash.
Step 12: Place the cabbage skewers on the grill, laying them flat. Close the lid and cook for 4 minutes without moving them. You’ll hear a nice sizzle – that’s the sugars starting to caramelize.
Step 13: Flip the skewers and brush the grilled side generously with miso glaze using a basting brush. Use about half your glaze for this first coat. The heat will help the glaze soak into the cabbage.
Step 14: Grill for another 4 minutes, then flip again. Brush the second side with the remaining glaze. The cabbage should have beautiful golden-brown char marks and feel tender when poked with a fork.
Phase 4: Finishing Touches (2 minutes)
Step 15: Remove the miso cabbage skewers from the grill when the edges are crispy and the cabbage is tender throughout. The leaves should be slightly charred but not burnt.
Step 16: Transfer to a serving platter immediately. Sprinkle with 2 tablespoons toasted sesame seeds and sliced green onions while the skewers are still hot. The heat releases the sesame aroma.
Step 17: Let rest for 2 minutes before serving. This allows the glaze to set slightly and makes them easier to handle. Serve warm for the best flavor and texture.
Chef’s Notes
Miso Selection: White (shiro) miso gives these miso cabbage skewers a sweeter, gentler flavor that works perfectly with cabbage’s natural sweetness. Red miso is too intense and can overpower the vegetable.
Temperature Control: Keep your grill at medium-high, not blazing hot. Too much heat burns the glaze before the cabbage cooks through. You want a slow caramelize, not a char.
Glaze Application: Apply the miso glaze only after the first flip. If you brush it on raw cabbage, it’ll burn before the vegetable is cooked. The timing is everything here.
Core Strategy: Leave the core attached when cutting your wedges. It keeps the layers together during grilling and makes the skewers much easier to handle.
Nutrition Information (Per Serving)
Calories: 145 | Protein: 4g | Carbohydrates: 22g | Fat: 5g | Fiber: 4g | Sodium: 680mg | Sugar: 13g
Delicious Variations
Spicy Miso Cabbage: Add 1 tablespoon gochugaru (Korean chili flakes) to your glaze for heat. The fruity spice complements the umami beautifully.
Napa Cabbage Version: Use napa cabbage instead of green cabbage for a more tender texture. Cut into larger chunks since napa is more delicate. If you enjoy fermented cabbage preparations, try these fermented cabbage tacos for another creative cabbage dish.
Savoy Cabbage Skewers: Savoy cabbage’s crinkled leaves hold more glaze. Cut slightly thicker since it’s more tender than regular green cabbage.
Asian Slaw Style: After grilling, chop the miso cabbage skewers and toss with extra dressing for a warm slaw. Similar to pickled cabbage slaw cups, this makes a great side dish with a different flavor profile.
Storage & Reheating
Refrigeration: Store leftover miso cabbage skewers in an airtight container for up to 3 days. Remove from skewers first to save space and prevent the wood from getting soggy.
Reheating: Reheat in a 400°F oven for 8-10 minutes until warmed through and the edges crisp up again. The microwave makes them soggy, so I always use the oven.
Freezing: These don’t freeze well because cabbage gets watery when thawed. Make only what you’ll eat within a few days.
Make-Ahead: You can cut and skewer the cabbage up to 8 hours ahead. Keep covered in the fridge. Make the glaze up to 2 days ahead and store it separately.
Troubleshooting
Cabbage Falling Apart: You likely cut the wedges too thin or removed too much core. Keep wedges at least 1.5 inches thick and always include some core to hold layers together.
Burnt Glaze: Your grill was too hot or you applied glaze too early. Keep temperature at 375-400°F and only brush on glaze after the first flip when cabbage has some initial char.
Raw Center: The wedges were too thick or the grill wasn’t hot enough. Cut to proper 1.5-inch thickness and ensure your grill reaches 375°F before adding skewers.
Glaze Won’t Stick: The cabbage was too wet or you didn’t oil it first. Pat cabbage dry before oiling, and make sure to brush with vegetable oil before grilling.
Too Salty: You may have used red miso instead of white, or your soy sauce was particularly salty. Use white miso and reduce soy sauce to 2 teaspoons if your miso is already very salty.
Equipment Essentials
- Grill (gas or charcoal)
- 12 skewers (bamboo or metal, 10-inch length)
- Large cutting board for cabbage prep
- Sharp chef’s knife for clean cuts through core
- Medium mixing bowl for glaze
- Whisk for smooth glaze mixing
- Basting brush (silicone works best)
- Grill tongs for flipping skewers
- Large serving platter
Shopping List
Produce Section
- 1 medium green cabbage (2 lbs)
- 2 garlic cloves
- 1 piece fresh ginger (1-inch)
- 3 green onions
Asian Foods Aisle
- White miso paste
- Mirin
- Rice vinegar
- Soy sauce
- Sesame oil
- Sesame seeds
Baking/Condiments
- Honey
- Vegetable oil
Kitchen Supplies
- Bamboo skewers (if not using metal)
Success Secrets
1. Temperature Matters: Always preheat your grill properly. Cold grates stick and won’t give you those beautiful grill marks. Wait until you can hold your hand 6 inches above the grates for only 4-5 seconds – that’s perfect heat.
2. Glaze Timing: The biggest mistake is glazing too early. Wait until after the first flip when the cabbage has developed some char. This creates a barrier that prevents burning.
3. Even Thickness: Cut all wedges the same size so they cook evenly. I measure the first one and use it as a template for the rest.
4. Don’t Skip the Oil: Brushing cabbage with vegetable oil before grilling is non-negotiable. It prevents sticking and helps with browning. The oil also helps the glaze adhere better.
5. Rest Before Serving: Those 2 minutes of resting time let the glaze set and thicken slightly. Hot-off-the-grill skewers are too messy to handle and the glaze runs everywhere.
