Miso Butter Roasted Cabbage Wedges (Printable)

Buttery cabbage wedges glazed with sweet miso butter and toasted sesame for umami-rich comfort in every bite.

# What You'll Need:

→ Vegetables

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

→ Miso Butter

02 - 4 tablespoons unsalted butter, softened
03 - 2 tablespoons white miso paste
04 - 1 tablespoon honey or maple syrup
05 - 1 tablespoon rice vinegar
06 - 1 teaspoon toasted sesame oil
07 - 1 garlic clove, finely grated

→ Garnish

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

# How-To Steps:

01 - Preheat the oven to 425°F. Line a baking tray with parchment paper.
02 - Arrange the cabbage wedges on the prepared tray, spacing them evenly with adequate air circulation.
03 - In a bowl, combine the softened butter, white miso paste, honey or maple syrup, rice vinegar, sesame oil, and grated garlic. Mix until smooth and fully incorporated.
04 - Generously brush the miso butter mixture over all sides of the cabbage wedges using a pastry brush.
05 - Roast in the preheated oven for 25 to 30 minutes, turning once halfway through cooking, until the cabbage achieves golden brown coloring and tender texture with crisp edges.
06 - Transfer the roasted cabbage to a serving platter. Sprinkle with toasted sesame seeds, sliced spring onions, and freshly ground black pepper.
07 - Serve hot as a side dish or light main course.

# Expert Advice:

01 -
  • It transforms an everyday vegetable into something rich and golden that people actually get excited about.
  • The miso butter does all the heavy lifting while you sit back and let the oven work its magic.
  • You get crispy caramelized edges and tender layers all in one bite, with almost no active cooking time.
02 -
  • Do not skip turning the wedges halfway through, or one side will stay pale and soft while the other burns.
  • Make sure your butter is truly softened before mixing, or the miso won't blend smoothly and you'll end up with clumps.
  • If your cabbage wedges are too thick, they won't cook through in time, so aim for even slices about 3 to 4 cm wide.
03 -
  • Brush any leftover miso butter onto the parchment paper under the wedges, it'll crisp up into little flavor bombs you can scrape off and eat.
  • If your cabbage starts browning too quickly, tent the tray loosely with foil for the last few minutes to finish cooking without burning.
  • Day-old roasted cabbage reheats beautifully in a hot skillet with a tiny bit of oil, crisping up the edges all over again.
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