Miso Butter Roasted Cabbage Wedges (Print Version)

Golden cabbage wedges glazed with umami-rich miso butter, sesame seeds, and spring onions for bold flavor.

# What You'll Need:

→ Vegetables

01 - 1 medium green cabbage (about 2.6 lbs), cut into 8 wedges with core 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 Prepare:

01 - Preheat the oven to 425°F. Line a baking tray with parchment paper.
02 - Position cabbage wedges on the prepared tray with even spacing.
03 - Combine softened butter, miso paste, honey or maple syrup, rice vinegar, sesame oil, and grated garlic in a bowl, stirring until smooth.
04 - Generously brush the miso butter mixture over all sides of each cabbage wedge using a pastry brush.
05 - Roast in the oven for 25-30 minutes, turning once halfway through cooking, until the cabbage develops golden brown color and tender texture with crisp edges.
06 - Transfer roasted cabbage to a serving platter. Top 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 turns humble cabbage into something deeply savory and unexpectedly elegant.
  • The miso butter glaze caramelizes into crispy, golden edges that taste like comfort and umami had a baby.
  • You only need one tray and about ten minutes of actual work.
  • Its fancy enough for guests but easy enough for a Tuesday night.
02 -
  • Dont skip the flip halfway through or one side will burn while the other stays pale.
  • If your miso butter seems too thick, warm it gently in the microwave for a few seconds so it spreads easily.
  • Leaving the core intact is essential, without it the wedges fall apart into a messy pile.
03 -
  • Brush extra miso butter on the wedges right when they come out of the oven for an extra glossy finish.
  • If the edges start to brown too quickly, tent the tray loosely with foil for the last few minutes.
  • Use white miso for a milder flavor, yellow miso if you want something a bit bolder and saltier.
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