Save to Pinterest The first time I roasted cabbage, I expected nothing exciting, just a way to use up half a head sitting in the crisper. But when those wedges emerged from the oven with caramelized edges and that glossy miso glaze, I stood there with my spatula mid-air, genuinely surprised. The smell alone, nutty and sweet with that deep umami punch, made my husband wander into the kitchen asking what I was hiding from him. I wasn't hiding anything, just discovering that cabbage could be the star instead of the backup singer. Now it's the dish I make when I want something impressive without the fuss.
I made this for a dinner party once, mostly because I'd run out of time for anything more complicated. My friend Sarah, who swore she hated cabbage, went back for seconds and then asked for the recipe before dessert even arrived. Watching her scrape up the last bits of miso butter with her fork, I realized this dish has a quiet magic. It doesn't shout or demand attention, but it wins people over with that perfect balance of sweet, salty, and deeply savory. Since then, it's become my secret weapon for converting vegetable skeptics.
Ingredients
- Green cabbage: Choose a firm, heavy head and keep the core intact so the wedges hold together during roasting, the edges will crisp beautifully while the center stays tender.
- Unsalted butter: Softened butter blends smoothly with the miso and creates that luscious glaze, if it's too cold, you'll fight with lumps.
- White miso paste: This is your umami backbone, sweet and mellow compared to red miso, it caramelizes gorgeously in the oven.
- Honey or maple syrup: A touch of sweetness balances the salty miso and helps with browning, maple syrup adds a subtle earthiness if you prefer.
- Rice vinegar: Just enough acidity to brighten the richness and keep the glaze from feeling heavy.
- Toasted sesame oil: A small amount goes a long way, adding that nutty depth that makes everything taste more complex.
- Garlic clove: Freshly grated garlic melts into the butter and adds a gentle warmth without overpowering the miso.
- Toasted sesame seeds: They add a delicate crunch and visual appeal, toast them yourself for better flavor if you have an extra minute.
- Spring onions: Sliced thin and scattered on top, they bring a fresh, mild onion bite that cuts through the richness.
- Black pepper: Freshly ground pepper at the end adds just the right amount of heat and sharpness.
Instructions
- Prep the oven and tray:
- Preheat your oven to 220°C and line a baking tray with parchment paper so nothing sticks and cleanup stays easy. This high heat is what gives you those crispy, caramelized edges.
- Arrange the cabbage:
- Place your cabbage wedges on the tray with a bit of space between each one so the heat circulates evenly. Crowding them will steam instead of roast, and you'll miss out on the crisp.
- Make the miso butter:
- In a bowl, combine the softened butter, miso paste, honey, rice vinegar, sesame oil, and grated garlic, mixing until it's completely smooth and glossy. If your butter was cold, this will take a bit of elbow grease, but it's worth it.
- Brush generously:
- Use a pastry brush to coat all sides of each wedge with the miso butter, don't be shy about it. The glaze is what makes this dish sing, so get it into every crevice.
- Roast and turn:
- Slide the tray into the oven and roast for 25 to 30 minutes, flipping the wedges halfway through so both sides get golden and caramelized. You'll know they're ready when the edges are crisp and the centers yield easily to a fork.
- Garnish and serve:
- Transfer the wedges to a serving platter and scatter over the sesame seeds, spring onions, and a few grinds of black pepper. Serve them hot while the glaze is still glossy and the edges are at their crispiest.
Save to Pinterest One evening, I served these wedges alongside plain jasmine rice and grilled tofu, nothing fancy. My daughter, who usually picks at vegetables, quietly ate two whole wedges without a single complaint. She didn't say much, just asked if we could have it again soon, and that small moment felt like a parenting win I hadn't expected. Sometimes the best recipes are the ones that don't need convincing, they just taste good enough that even the skeptics come back for more.
Making It Your Own
I've played around with this recipe more times than I can count, adding a pinch of chili flakes when I want a little heat or a squeeze of lime juice at the end for extra brightness. Once, I used red miso because that's all I had, and while it worked, the flavor was much saltier and more intense, so I'd stick with white miso unless you're after something bolder. You can also swap the honey for maple syrup if you're keeping it vegan, the flavor shifts just slightly earthier but it's still delicious. The beauty of this dish is how forgiving it is, as long as you've got that miso butter base, you can tweak the details to suit your mood or what's in your pantry.
Pairing Suggestions
These wedges are incredibly versatile and work alongside almost anything you'd serve for dinner. I love them next to grilled salmon or seared tofu, where the miso butter echoes the savory richness without competing. They're also fantastic with a simple rice bowl, some steamed greens, and a soft-boiled egg on top, the kind of meal that feels nourishing and satisfying without being heavy. If you're serving them at a gathering, they pair beautifully with roasted chicken, miso soup, or even a bright citrusy salad to balance the richness.
Storage and Reheating
Leftovers keep well in an airtight container in the fridge for up to three days, though the edges won't stay quite as crisp. When I reheat them, I prefer using the oven at 200°C for about 10 minutes rather than the microwave, which tends to make them soggy. You can also chop up any leftovers and toss them into fried rice or grain bowls, where they add a wonderful umami depth and a bit of texture.
- Store in an airtight container in the fridge for up to three days.
- Reheat in a hot oven to restore some of the crispness, avoid the microwave if you can.
- Leftover wedges are excellent chopped and stirred into fried rice or noodle dishes.
Save to Pinterest This recipe has become one of those reliable favorites that I return to again and again, especially when I need something simple that still feels special. I hope it brings the same quiet joy to your table that it's brought to mine.
Questions & Answers About This Recipe
- → Can I use red cabbage instead of green?
Yes, red cabbage works beautifully and adds vibrant color. The cooking time may need to be extended by 5-10 minutes as red cabbage tends to be denser.
- → What type of miso paste works best?
White miso (shiro miso) is recommended for its mild, slightly sweet flavor that complements the butter and honey. Yellow miso also works well, while red miso will create a more intense, salty flavor.
- → How do I prevent the cabbage from falling apart?
Keep the core intact when cutting wedges - it holds the layers together during roasting. Cut through the core so each wedge has a portion attached.
- → Can this be made ahead of time?
The miso butter can be prepared up to 3 days in advance and refrigerated. For best results, roast the cabbage just before serving, though leftovers can be reheated in a hot oven for 5-7 minutes.
- → What can I serve this with?
This pairs excellently with grilled salmon, teriyaki chicken, pan-fried tofu, or steamed rice. It also works as a light vegetarian main course with quinoa or noodles.
- → How can I make the edges extra crispy?
Increase oven temperature to 230°C (445°F) for the last 5 minutes of roasting, and ensure wedges are well-spaced on the baking tray to allow proper air circulation.