Cut the cabbage into wedges.

Heat the neutral oil in a skillet over medium-high heat and add the cabbage wedges, cooking until charred on all sides.

In another skillet, melt butter over medium heat and add minced garlic, sautéing until fragrant.

Add mixed mushrooms to the skillet and cook until softened.

Combine water, heavy cream, miso paste, soy sauce, and season with salt and pepper in the mushroom skillet. Cook until the mixture is creamy.

Serve the charred cabbage with the creamy miso mushrooms on top. Garnish with chopped chives.