Miso Butter Roasted Cabbage Wedges (Printable Version)

Buttery cabbage wedges glazed with sweet miso butter, delivering rich umami flavor in every bite.

# 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

# Steps:

01 - Preheat oven to 425°F. Line a baking tray with parchment paper.
02 - Place cabbage wedges on prepared tray, spacing them evenly to ensure even roasting.
03 - In a bowl, combine 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 miso butter mixture over all sides of cabbage wedges using a pastry brush.
05 - Roast in preheated oven for 25 to 30 minutes, turning wedges halfway through cooking, until cabbage is golden brown and tender with crisp edges.
06 - Transfer roasted cabbage to serving platter. Sprinkle with toasted sesame seeds, sliced spring onions, and freshly ground black pepper. Serve hot.

# Expert Advice:

01 -
  • It turns humble cabbage into something rich and impressive with barely any effort.
  • The miso butter creates crispy, caramelized edges that taste like umami candy.
  • It works as a side dish or a light vegetarian main that actually feels satisfying.
02 -
  • Don't skip the parchment paper, the miso butter can stick and burn directly on the tray.
  • Turning the wedges halfway through is essential for even caramelization and crispy edges on both sides.
  • Let the butter come to room temperature before mixing, cold butter won't blend smoothly with the miso.
03 -
  • Brush extra miso butter on the wedges during the final few minutes of roasting for an extra glossy, flavorful finish.
  • If your oven runs cool, bump the temperature up to 230°C (445°F) to ensure proper caramelization and crispy edges.
  • Leftover wedges reheat beautifully in a hot skillet, cut side down, until they're crispy again.
Return