Miso Butter Roasted Cabbage Wedges (Printable)

Buttery cabbage wedges glazed with sweet miso, roasted until golden. Umami-rich comfort food in 40 minutes.

# 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 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

# Directions:

01 - Preheat oven to 425°F and line a baking tray with parchment paper.
02 - Arrange cabbage wedges on the prepared tray, spacing them evenly to allow for even roasting.
03 - In a mixing bowl, combine softened butter, white miso paste, honey or maple syrup, rice vinegar, sesame oil, and grated garlic, mixing until smooth and fully incorporated.
04 - Generously brush the miso butter mixture over all sides of each cabbage wedge using a pastry brush.
05 - Roast in the preheated oven for 25 to 30 minutes, turning once halfway through, until cabbage is golden brown and tender with crisp edges.
06 - Transfer to serving platter and sprinkle with toasted sesame seeds, sliced spring onions, and freshly ground black pepper. Serve hot.

# Expert Tips:

01 -
  • It transforms humble cabbage into something deeply savory and almost indulgent, with edges that crackle and centers that go buttery soft.
  • The miso butter does all the heavy lifting, so you get maximum flavor with barely any effort or fancy technique.
  • It works as a side dish that steals the show or a light vegetarian main when you pile it over rice and call it dinner.
02 -
  • Don't skip turning the wedges halfway through or you'll end up with one beautifully caramelized side and one that's pale and sad.
  • Use softened butter, not melted, so the miso mixture stays thick and clings to the cabbage instead of pooling at the bottom of the tray.
  • If your miso paste is particularly salty, start with less and taste the mixture before brushing it on, you can always add more honey to balance it out.
03 -
  • Let the butter come to room temperature naturally instead of microwaving it so it blends smoothly with the miso without separating.
  • If you want even more caramelization, run the wedges under the broiler for the last two minutes, but watch them closely so they don't burn.
  • Save any miso butter left in the bowl and toss it with hot pasta, roasted potatoes, or steamed greens, it's too good to waste.
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