Miso Butter Roasted Cabbage Wedges (Printable)

Tender cabbage wedges glazed with umami-rich miso butter, toasted sesame, and spring onions for a flavorful side.

# Ingredient List:

→ Vegetables

01 - 1 medium green cabbage (about 2.6 lbs), cut into 8 wedges, core left intact

→ Miso Butter

02 - 4 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

# How To Make:

01 - Preheat oven to 425°F. Line a baking tray with parchment paper.
02 - Arrange cabbage wedges on prepared tray, spacing them evenly.
03 - In a bowl, combine softened butter, miso paste, honey or maple syrup, rice vinegar, sesame oil, and grated garlic. Mix until smooth.
04 - Generously brush miso butter mixture over all sides of cabbage wedges.
05 - Roast in oven for 25-30 minutes, turning once halfway through, until cabbage is golden brown and tender with crisp edges.
06 - Transfer to serving platter. Sprinkle with toasted sesame seeds, sliced spring onions, and black pepper.
07 - Serve hot as a side dish or light main course.

# Expert Hints:

01 -
  • It transforms a cheap, everyday vegetable into something you will crave like fancy restaurant food.
  • The miso butter glaze is so good you will want to put it on everything from roasted carrots to grilled chicken.
  • Minimal prep and one pan means less cleanup and more time to enjoy the crispy, caramelized edges.
  • It works as a side dish or a light main, and leftovers reheat beautifully in a hot oven.
02 -
  • Leave the core intact when you cut the wedges or they will fall apart in the oven, and you will lose that beautiful presentation.
  • Do not skimp on the miso butter, the glaze is what caramelizes and creates those crispy, sticky edges that make this dish so addictive.
  • Turn the wedges halfway through roasting or one side will burn while the other stays pale and sad.
03 -
  • Soften your butter at room temperature so it mixes smoothly with the miso, cold butter will leave lumps and make brushing difficult.
  • Use a pastry brush to get the glaze into the layers of the cabbage, not just on the surface, for maximum flavor in every bite.
  • If you have leftover miso butter, toss it with roasted vegetables, spread it on warm bread, or melt it over grilled corn.
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