- Kathy Bates’ pecan pie recipe comes from The Broadway Celebrity Cookbook (1989).
- The pie uses a premade crust and pantry staples like corn syrup, eggs, and sugar.
- This pie is ideal for making ahead—its structure holds up beautifully as leftovers.
Celebrity chef Katie Lee Biegel recently shared her delicious-looking recipe for brown butter-miso roasted cabbage on her Instagram, and our mouths are still watering. The cozy fall recipe is perfect as a side dish, though Biegel eats her tasty cabbage steak on its own
While this dish looks incredibly dreamy, Biegel doesn’t explain exactly how to make it in her clip. Fortunately, she shared her full recipe for Charred Cabbage with Miso Butter on her website, and, even more fortunately, the entire dish only has five ingredients: cabbage, butter, miso paste, garlic and maple syrup, plus salt and pepper to taste and olive oil for the pan.
To make your own vegetarian side or main, preheat the oven to 400 degrees and cut up your cabbage head into wedges. You’ll want to keep the core with the cabbage so the leaves stay together. Melt half a stick of butter—or 4 tablespoons—in a saucepan until it’s brown and smells nutty, which should take about six or seven minutes. If you haven’t made brown butter before, make sure you watch the pot, stirring regularly, to avoid burned butter.
Next add maple syrup and miso paste to the saucepan. Biegel says Dijon mustard is a good substitute for the miso for a variation (or if you’re fresh out of miso). Once it’s incorporated, reduce the heat to low and add in the garlic, stirring until the sauce coats the spoon. Again, keep a close watch on the pot to avoid burning or overcooking.
Once you’ve made the sauce, set it aside and heat an oven-safe skillet over high heat with some olive oil. When it’s heated, add the cabbage and sear each side like you would a steak, for about three or four minutes per side. Be careful as you flip, as you’ll want to keep the wedges together as much as you can. After it’s seared, season with salt and pepper and use a pastry brush to apply half of the miso brown butter to the cabbage, as shown in Biegel’s reel. Bake the skillet for 20 minutes.
With the remaining sauce, add a big splash of water and deglaze the pan. After the cabbage bakes, brush the rest of the sauce on the cabbage and return the skillet for an additional 20 minutes. At this point, check that the cabbage is tender by poking it with a fork. The sauce should be caramelized on the wedges. Serve warm right away, or make it ahead and then reheat it. You can reheat this finished product for a couple days, but freezing it will make the texture unappetizing upon reheating.
While Biegel says this can be a main course, served with rice or grain, if you want to add some protein, something like a Honey Soy Salmon might play nicely with this comforting, umami-packed veggie. We also love something simple like our Hot Honey-Harissa Chicken Bites. And since you’re already searing the cabbage, consider making Seared Steak with Garlic Aioli.
However you dish it up, we’re sure this Katie-approved recipe is going to make a tasty addition to your usual dinner lineup.
