Miso Butter Roasted Cabbage Wedges

My friend Yuki brought a dish like this to a potluck once, and I was floored by how something as humble as cabbage could taste so indulgent. The edges were crispy and caramelized, the center buttery soft, and that glaze, sweet, salty, funky, made me go back for thirds. I begged her for the recipe, and she laughed and said it was just miso and butter. Sometimes the simplest combinations are the most brilliant.

I made this for a dinner party where half the guests were skeptical about cabbage being the star. By the end of the night, the platter was scraped clean, and two people asked if I had more hiding in the kitchen. One friend even admitted she had always hated cabbage until that moment. Watching people change their minds about a vegetable they had written off felt like a small victory.

Ingredients

• Green cabbage: The sturdy leaves hold up to high heat and develop the most incredible caramelized edges, while the core keeps each wedge intact so it looks impressive on the plate.
• Unsalted butter: Softened butter blends easily with the miso and creates that rich, glossy coating that clings to every layer of cabbage.
• White miso paste: This is the magic ingredient, sweet, salty, umami-packed, and it mellows beautifully in the oven without becoming too aggressive.
• Honey or maple syrup: A little sweetness balances the salty miso and helps the glaze caramelize into those crispy, sticky edges everyone fights over.
• Rice vinegar: The gentle acidity brightens the richness of the butter and keeps the glaze from feeling heavy.
• Toasted sesame oil: Just a teaspoon adds a nutty depth that makes the whole dish smell incredible as it roasts.
• Garlic clove: Finely grated garlic melts into the butter and adds a subtle warmth without overpowering the miso.
• Toasted sesame seeds: They add a delicate crunch and a toasty flavor that complements the caramelized cabbage perfectly.
• Spring onions: Thinly sliced and scattered on top, they bring a fresh, sharp contrast to the rich, buttery wedges.
• Black pepper: Freshly ground pepper adds a little heat and sharpness that cuts through the sweetness.

Instructions

Preheat and prep:

Set your oven to 220°C (425°F) and line a baking tray with parchment paper so the glaze does not stick and cleanup stays easy. High heat is key to getting those crispy, golden edges.

Arrange the wedges:

Lay the cabbage wedges flat on the tray with space between them so they roast evenly and the edges can crisp up. Crowding them will steam the cabbage instead of caramelizing it.

Mix the miso butter:

In a bowl, combine the softened butter, miso paste, honey or maple syrup, rice vinegar, sesame oil, and grated garlic, stirring until smooth and creamy. The mixture should be glossy and easy to brush.

Brush generously:

Use a pastry brush to coat all sides of each wedge with the miso butter, getting into the layers where you can. Do not be shy, this glaze is what makes the dish unforgettable.

Roast and flip:

Roast for 25 to 30 minutes, turning the wedges halfway through so both sides get golden and crispy. The cabbage should be tender in the center with deeply caramelized edges.

Garnish and serve:

Transfer the wedges to a serving platter and sprinkle with toasted sesame seeds, sliced spring onions, and freshly ground black pepper. Serve hot while the edges are still crispy.

Save

The first time I served this, my partner walked into the kitchen, sniffed the air, and said it smelled like the best ramen shop in town. When I told him it was just cabbage, he did not believe me until he saw the tray. Now he requests it at least once a month, and I am not complaining because it is one of the easiest things I make.

How to Cut the Cabbage

I used to quarter my cabbage and call it a day, but cutting it into eight wedges makes each piece more manageable and increases the surface area for that glaze to work its magic. Stand the cabbage upright and slice it in half through the core, then cut each half into four wedges, always keeping part of the core attached to hold the layers together. If your cabbage is small, six wedges might be enough, but do not go thinner or they will fall apart.

Variations Worth Trying

I have made this with red cabbage, and while it looks stunning, it takes a few extra minutes to soften, so add five minutes to the roasting time. A pinch of chili flakes stirred into the miso butter adds a gentle heat that plays beautifully with the sweetness, and a squeeze of lime juice at the end brightens everything up if you are serving it alongside something rich. For a vegan version, swap in plant-based butter and use maple syrup instead of honey, the result is just as luscious.

Serving Suggestions

These wedges are incredible alongside grilled fish, roasted tofu, or a simple bowl of steamed rice and pickles. I have also served them as a light main with a fried egg on top and a drizzle of soy sauce, and it felt like a complete meal. They are sturdy enough to hold up at a buffet and elegant enough to serve at a dinner party.

• Pair them with miso soup and sticky rice for a cozy Japanese-inspired meal.
• Serve them next to grilled salmon or teriyaki chicken for a balanced plate.
• Try them with a crisp salad and a glass of cold beer for a casual weeknight dinner.

Save

This dish taught me that you do not need fancy ingredients to make something memorable, just good technique and a willingness to let simple flavors shine. I hope it becomes a regular in your kitchen like it has in mine.

Recipe Q&A

→ Can I make this dish vegan?

Yes, simply substitute the butter with vegan butter and use maple syrup instead of honey. The miso paste is typically vegan, but always check the label to confirm.

→ What type of miso works best for this dish?

White miso (shiro miso) is recommended for its mild, slightly sweet flavor that pairs beautifully with the butter and honey. Yellow miso also works well, though red miso may be too intense.

→ How do I prevent the cabbage wedges from falling apart?

Keep the core intact when cutting the cabbage into wedges. The core holds the leaves together during roasting. Cut through the core so each wedge has a portion attached.

→ Can I prepare the miso butter mixture in advance?

Absolutely. Mix the miso butter up to 3 days ahead and store it covered in the refrigerator. Bring to room temperature before brushing onto the cabbage for easier application.

→ What other vegetables work with this miso butter glaze?

This glaze is versatile and delicious on Brussels sprouts, cauliflower, broccoli, eggplant, and sweet potatoes. Adjust roasting times based on the vegetable's density.

→ How should I store leftovers?

Store cooled cabbage wedges in an airtight container in the refrigerator for up to 3 days. Reheat in a 200°C oven for 10 minutes to restore the crispy edges.