Miso Butter Roasted Cabbage Wedges (Print Version)

Buttery cabbage wedges glazed with miso, roasted to golden perfection with sesame and spring onions.

# What You'll Need:

→ Vegetables

01 - 1 medium green cabbage (about 2.6 lbs), cut into 8 wedges, core left intact

→ Miso Butter

02 - 4.2 oz unsalted butter, softened
03 - 2 tbsp white miso paste
04 - 1 tbsp honey or maple syrup
05 - 1 tbsp rice vinegar
06 - 1 tsp toasted sesame oil
07 - 1 garlic clove, finely grated

→ Garnish

08 - 1 tbsp toasted sesame seeds
09 - 2 spring onions, thinly sliced
10 - Freshly ground black pepper to taste

# How to Make It:

01 - Preheat oven to 425°F and line a baking tray with parchment paper.
02 - Place cabbage wedges on prepared tray with even spacing.
03 - Combine softened butter, white miso paste, honey or maple syrup, rice vinegar, sesame oil, and grated garlic in a mixing bowl until smooth.
04 - Generously brush miso butter mixture over all sides of cabbage wedges using a pastry brush.
05 - Roast in oven for 25 to 30 minutes, turning wedges once halfway through cooking, until cabbage develops golden brown color and tender texture with crisp edges.
06 - Transfer roasted cabbage to serving platter and top with toasted sesame seeds, sliced spring onions, and black pepper.
07 - Serve immediately as a side dish or light main course.

# Expert Advice:

01 -
  • It transforms humble cabbage into something rich and crave-worthy without fancy ingredients or techniques.
  • The miso butter creates a glossy, caramelized crust that makes every bite feel like a small indulgence.
  • It works just as well as a weeknight side or something special enough for guests who think they don't like cabbage.
02 -
  • Don't skip turning the wedges halfway through, one side will burn while the other stays pale if you forget.
  • Make sure your butter is truly softened before mixing, cold butter won't blend with the miso and you'll end up with a grainy mess.
  • If your cabbage wedges are very thick, they might need an extra five minutes, just check that the core is tender before pulling them out.
03 -
  • Use a pastry brush instead of a spoon to apply the miso butter, it coats more evenly and gets into all the layers.
  • If you want extra caramelization, broil the wedges for the last two minutes, but watch them closely so they don't burn.
  • Grate the garlic fresh instead of using jarred, the flavor is sharper and more vibrant in the glaze.
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