Miso Butter Roasted Cabbage Wedges

There was a head of cabbage in my fridge that had been sitting there for a week, and I almost felt guilty about it. I wanted something that felt special without much effort, so I grabbed the miso paste I'd been hoarding and some butter. The smell that filled the kitchen as those wedges roasted was sweet, nutty, and completely unexpected. It turned humble cabbage into something I actually craved.

I made this for a dinner party once when I ran out of time to make anything fancier. My friend who claimed she hated cabbage asked for the recipe halfway through eating it. That moment taught me that good flavor can redeem almost any vegetable, and sometimes the simplest things surprise people the most.

Ingredients

• Green cabbage: Choose a firm head with tight leaves, and keep the core intact so the wedges hold together beautifully during roasting.
• Unsalted butter: Softened butter blends smoothly with the miso and creates that luscious glaze that coats every surface.
• White miso paste: This is the soul of the dish, bringing sweet umami depth without overpowering the cabbage.
• Honey or maple syrup: A touch of sweetness balances the saltiness of the miso and helps with caramelization.
• Rice vinegar: Just enough acidity to brighten everything and keep the richness in check.
• Toasted sesame oil: A little goes a long way, adding a warm, toasty aroma that ties the whole glaze together.
• Garlic clove: Freshly grated garlic melts into the butter and adds a subtle sharpness.
• Toasted sesame seeds: They add crunch and a nutty finish that echoes the sesame oil.
• Spring onions: Thinly sliced for a fresh, sharp contrast to the rich roasted cabbage.
• Black pepper: Freshly ground pepper gives just a hint of heat and complexity.

Instructions

Prepare the oven and tray:

Preheat your oven to 220°C (425°F) and line a baking tray with parchment paper so nothing sticks. This high heat is key for getting those crispy, caramelized edges.

Cut and arrange the cabbage:

Slice the cabbage into 8 wedges, leaving the core attached so they stay intact. Lay them flat on the tray with a little space between each one so they roast evenly.

Make the miso butter:

In a bowl, mix the softened butter, miso paste, honey, rice vinegar, sesame oil, and grated garlic until it's smooth and creamy. The mixture should look glossy and smell incredible.

Brush the wedges:

Use a pastry brush to coat every side of each cabbage wedge generously with the miso butter. Don't hold back, this is where all the flavor lives.

Roast and turn:

Slide the tray into the oven and roast for 25 to 30 minutes, flipping the wedges halfway through. You want golden brown edges and tender layers that yield easily to a fork.

Garnish and serve:

Transfer the roasted wedges to a platter and scatter sesame seeds, spring onions, and black pepper over the top. Serve them hot while the edges are still crisp.

Save

One evening I served this alongside plain rice and grilled tofu, and it became the star of the plate. My partner kept going back for more cabbage, ignoring everything else. That's when I realized this recipe didn't need to be a side dish at all, it could easily stand on its own.

How to Choose and Store Cabbage

Look for heads that feel heavy for their size with crisp outer leaves and no browning or soft spots. Once you bring it home, keep it wrapped loosely in the crisper drawer where it'll stay fresh for up to two weeks. If you only use part of the head, wrap the cut side tightly in plastic wrap to prevent it from drying out.

Making It Your Own

This recipe is incredibly flexible once you understand the basic formula of fat, miso, sweetness, and acid. I've swapped in red miso for a deeper, saltier flavor and added grated ginger when I wanted a little zing. You can also drizzle a bit of lime juice over the finished wedges or toss in chili flakes if you like heat.

Serving and Pairing Ideas

These wedges work beautifully alongside grilled salmon, pan-fried tofu, or a simple bowl of steamed rice and pickles. I've also served them as part of a bigger spread with miso soup and edamame, and they fit right in. They're sturdy enough to be a light main if you pair them with a grain and a protein.

• Pair with jasmine rice and a fried egg for a quick weeknight dinner.
• Serve alongside grilled chicken thighs or seared steak for contrast.
• Add to a grain bowl with quinoa, avocado, and a drizzle of tahini.

Save

This dish taught me that you don't need fancy ingredients to make something memorable, just a willingness to try something new with what you already have. I hope it becomes one of those recipes you turn to when you want comfort with a little surprise.

Recipe FAQs

→ Can I use red cabbage instead of green?

Yes, red cabbage works well and adds vibrant color. It may take slightly longer to become tender, so check after 30 minutes and roast a bit longer if needed.

→ What type of miso paste should I use?

White miso (shiro miso) is recommended for its mild, slightly sweet flavor. Yellow miso also works, though red miso may be too intense and salty for this dish.

→ How do I prevent the cabbage from drying out?

Brush the miso butter generously on all sides and don't skip turning the wedges halfway through roasting. This ensures even caramelization while keeping the interior moist.

→ Can I make this ahead of time?

The miso butter can be prepared up to 3 days in advance and refrigerated. For best results, roast the cabbage fresh, though leftovers can be reheated in a hot oven for 10 minutes.

→ What can I serve with these cabbage wedges?

They pair wonderfully with grilled salmon, teriyaki chicken, pan-fried tofu, steamed rice, or alongside other Asian-inspired dishes. They also make a satisfying light vegetarian main.

→ How do I keep the core intact when cutting?

Cut the cabbage through the core from top to bottom into quarters first, then halve each quarter to create 8 wedges. The core keeps each wedge together during roasting.