Miso Butter Roasted Cabbage Wedges

I was rifling through my fridge on a Tuesday night, staring at half a cabbage I'd bought with vague intentions, when I remembered a miso butter I'd tasted at a tiny izakaya years ago. The memory of that glossy, caramelized sweetness made me pull out my butter dish and a jar of white miso without thinking twice. What happened next turned cabbage, the underdog of vegetables, into something I now crave at least twice a month. It's the kind of dish that makes you wonder why you ever boiled cabbage in the first place.

The first time I made this for friends, I plated it as an afterthought next to grilled salmon, and it disappeared faster than anything else on the table. One friend scraped the tray with her fork, muttering something about needing the recipe immediately. I've since learned that roasted cabbage has this way of converting people, especially when it's been painted with something as good as sweet, funky miso butter. Now I make extra wedges because I know at least two will vanish before they even make it to the table.

Ingredients

• Green cabbage: Look for a firm, heavy head and leave the core intact so the wedges hold together during roasting, turning tender but structured as they cook.
• Unsalted butter: Softened butter blends smoothly with the miso and creates that glossy, golden glaze that clings to every cabbage leaf.
• White miso paste: This is your umami anchor, sweet and mellow with just enough funk to make the dish interesting without overpowering it.
• Honey or maple syrup: A touch of sweetness balances the saltiness of the miso and helps the edges caramelize beautifully in the oven.
• Rice vinegar: Just a tablespoon cuts through the richness and adds a subtle brightness that keeps each bite from feeling heavy.
• Toasted sesame oil: A little goes a long way, adding a nutty depth that makes the whole dish smell like something from a street food stall.
• Garlic clove: Grated fine so it melts into the butter mixture, giving a quiet warmth without any harsh bite.
• Toasted sesame seeds: They add a gentle crunch and a toasty flavor that ties everything together at the end.
• Spring onions: Sliced thin and scattered on top for a pop of color and a fresh, grassy note that lightens the richness.
• Black pepper: Freshly ground just before serving, it adds a bit of heat and complexity that wakes up the whole dish.

Instructions

Get the oven ready:

Preheat to 220°C (425°F) and line a baking tray with parchment paper so the cabbage doesn't stick and cleanup stays easy. 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 each piece holds together as it roasts. Arrange them on the tray with a little space between so they brown instead of steam.

Make the miso butter:

In a bowl, combine softened butter, miso paste, honey, rice vinegar, sesame oil, and grated garlic, stirring until completely smooth and glossy. This mixture should smell sweet, nutty, and faintly funky all at once.

Brush the wedges:

Use a pastry brush to coat every side of each cabbage wedge generously with the miso butter, making sure the mixture gets into the layers. Don't be shy, this is where all the flavor comes from.

Roast and turn:

Slide the tray into the oven and roast for 25 to 30 minutes, flipping the wedges halfway through so both sides get golden and crisp. You'll know they're done when the edges are deeply browned and the centers yield easily to a fork.

Finish and serve:

Transfer the wedges to a platter and sprinkle with toasted sesame seeds, sliced spring onions, and a few grinds of black pepper. Serve them hot, straight from the oven, while the butter is still glistening.

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There's a moment when you pull these wedges out of the oven and the kitchen smells like toasted sesame and caramelized butter that makes everyone drift toward the stove. I've had quiet dinners become lively ones just because someone couldn't wait to try a piece and suddenly everyone was standing around the counter, pulling apart cabbage with their fingers. It's the kind of dish that makes people lean in and ask what you did, even though the answer is almost embarrassingly simple.

How to Pick the Best Cabbage

I used to grab any cabbage without thinking, but I've learned that a heavy, tightly packed head with crisp outer leaves roasts up so much better than a loose, lighter one. The denser the cabbage, the more layers you get, and those layers catch the miso butter and turn into soft, savory ribbons. If the outer leaves are a little bruised, just peel them off, what's underneath is usually perfect.

Making It Your Own

I've tossed in a pinch of chili flakes when I want a little heat, and I've squeezed lime juice over the top when I'm serving it with something rich and need a sharper edge. Once I swapped the honey for maple syrup because that's what I had, and it worked beautifully, adding a deeper, almost smoky sweetness. You can also try red miso for a bolder, saltier flavor, just cut back on the amount since it's more intense than white.

Serving and Storing

These wedges are fantastic next to grilled fish, roasted tofu, or piled over a bowl of steamed rice with a fried egg on top. Leftovers keep in the fridge for a day or two and reheat well in a hot oven, though they're never quite as crispy as the first time. I've also eaten them cold, straight from the container, and they're still deeply satisfying in a different, almost pickled kind of way.

• Reheat leftovers in a 200°C oven for about 10 minutes to crisp them up again.
• Try them over soba noodles or alongside miso soup for a cozy, umami packed meal.
• Double the miso butter and keep extra in the fridge to brush on roasted vegetables, grilled chicken, or even toast.

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This recipe has taught me that the best dishes often come from throwing together what you have and trusting your instincts. I hope it becomes one of those recipes you turn to on nights when you want something comforting, a little surprising, and ready in less time than it takes to decide what to watch.

Recipe FAQs

→ Can I use red cabbage instead of green?

Yes, red cabbage works well and adds a beautiful color. It may take slightly longer to become tender, so check for doneness after 30 minutes.

→ What type of miso paste works best?

White miso (shiro miso) is recommended for its mild, slightly sweet flavor. Yellow miso also works, but avoid red miso as it can be too intense for this dish.

→ How do I prevent the cabbage from drying out?

Keep the core intact when cutting wedges to hold them together. Brush generously with the miso butter mixture and turn halfway through roasting to ensure even coating.

→ 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 you can reheat leftovers in a hot oven for 10 minutes.

→ What dishes pair well with these cabbage wedges?

They complement grilled salmon, teriyaki chicken, pan-fried tofu, or rice bowls perfectly. They also work as a light vegetarian main with steamed rice and pickled vegetables.

→ How do I know when the cabbage is done?

The cabbage should be golden brown on the edges with visible caramelization, and a knife should pierce through the thickest part easily. The outer leaves should be crispy while the inside remains tender.