Save One evening I opened the fridge and found half a cabbage sitting there, wilted edges and all, begging not to be forgotten. I had just bought a jar of miso paste on a whim, and suddenly this dish happened. The smell that filled the kitchen as the cabbage roasted, sweet and salty and a little toasty, made my neighbor knock on the door asking what I was cooking. It became one of those accidental wins you keep making on purpose.
The first time I served these wedges at a dinner party, my friend who claims to hate cabbage ate three pieces and asked for the recipe twice. She stood in my kitchen with her phone out, typing notes while I tried to remember exactly how much miso I used. Now she brings these to potlucks and pretends she invented them. I let her have it because watching people fall for roasted cabbage never gets old.
Ingredients
- Green cabbage: Choose a firm, heavy head and leave the core intact so the wedges hold together during roasting.
- Unsalted butter: Softened butter blends smoothly with miso and creates that gorgeous caramelized crust.
- White miso paste: Milder and slightly sweet, it balances beautifully with honey without overpowering the cabbage.
- Honey or maple syrup: A touch of sweetness deepens the glaze and helps the edges crisp up in the oven.
- Rice vinegar: Adds brightness and cuts through the richness of the butter.
- Toasted sesame oil: Just a teaspoon brings a warm, nutty aroma that makes everything smell incredible.
- Garlic clove: Grate it finely so it melts into the butter without burning.
- Toasted sesame seeds: Sprinkle them on at the end for a little crunch and visual charm.
- Spring onions: Thinly sliced and scattered on top, they add freshness and color.
- Black pepper: Freshly ground pepper finishes the dish with a gentle bite.
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. High heat is key for crispy, caramelized edges.
- Cut the cabbage:
- Slice the cabbage through the core into eight even wedges, keeping the core attached so they stay intact. Lay them flat on the tray with a little space between each piece.
- Make the miso butter:
- In a bowl, mix softened butter, miso paste, honey, rice vinegar, sesame oil, and grated garlic until completely smooth. It should look glossy and smell incredible.
- Brush the wedges:
- Use a pastry brush to coat every side of the cabbage wedges generously with the miso butter. Dont be shy, this is where all the flavor lives.
- Roast and turn:
- Roast for 25 to 30 minutes, flipping the wedges halfway through so both sides get golden and crispy. The edges should be deeply caramelized and the center tender when you poke it with a fork.
- Garnish and serve:
- Transfer the wedges to a platter and sprinkle with toasted sesame seeds, sliced spring onions, and freshly ground black pepper. Serve them hot while the edges are still crackling.
Save I made these on a cold Sunday and ate two wedges standing at the counter, straight off the tray, burning my fingers a little. My partner walked in and said it smelled like the best restaurant wed never been to. We ended up eating the whole batch for lunch with rice and calling it a meal. Sometimes the simplest things feel like the biggest occasions.
How to Pick and Prep Cabbage
A good cabbage should feel heavy for its size and have tightly packed leaves with no soft spots. When you cut it into wedges, use a sharp knife and slice straight down through the core so each piece holds together. If your cabbage is huge, you can cut it into ten or twelve wedges instead of eight. Just make sure theyre all roughly the same size so they roast evenly.
Variations and Swaps
For a vegan version, swap in plant based butter and use maple syrup instead of honey. If you want a little heat, mix in a pinch of chili flakes or drizzle with chili oil before serving. A squeeze of lime juice right at the end adds brightness that cuts through the richness. Ive also tried this with red cabbage, and it works beautifully, just takes a few extra minutes to soften.
Serving and Storing
These wedges are perfect alongside grilled fish, crispy tofu, or a big bowl of steamed rice. Leftovers keep in the fridge for up to three days and reheat well in a hot oven to crisp them back up. I sometimes chop up the leftovers and toss them into fried rice or grain bowls.
- Serve hot for the best texture and flavor.
- Reheat in a 200°C oven for about 10 minutes to restore the crispy edges.
- Pair with anything that needs a savory, umami rich side.
Save This dish taught me that vegetables dont need to be complicated to feel special. Just good heat, a little butter, and something salty sweet to bring it all together.
Recipe Questions & Answers
- → Can I use red cabbage instead of green cabbage?
Yes, red cabbage works beautifully with the miso butter glaze. It may take a few extra minutes to become tender, so check for doneness before removing from the oven.
- → What type of miso paste works best for this dish?
White miso paste is recommended for its mild, slightly sweet flavor that complements the butter and honey. Red miso can be used for a more intense, saltier taste if preferred.
- → How do I prevent the cabbage wedges from falling apart?
Keep the core intact when cutting the cabbage into wedges. The core holds the layers together during roasting, ensuring the wedges maintain their shape throughout cooking.
- → Can I prepare the miso butter mixture in advance?
Absolutely. The miso butter can be made up to 3 days ahead and stored in an airtight container in the refrigerator. Bring it to room temperature before brushing onto the cabbage for easier application.
- → What other vegetables can be roasted with this miso butter?
This glaze works wonderfully on Brussels sprouts, cauliflower, broccoli, and sweet potatoes. Adjust roasting times based on the vegetable's density and size.
- → How should I store and reheat leftovers?
Store leftover cabbage wedges in an airtight container in the refrigerator for up to 3 days. Reheat in a 200°C oven for 8-10 minutes to restore the crispy edges and warm through completely.