Pin It My kitchen smelled like toasted sesame and caramel the afternoon I shoved cabbage wedges into the oven without much hope. I'd bought the head on a whim at the farmers market, thinking I'd make soup, but it sat there for days until I stumbled on a jar of miso in the back of my fridge. The butter was already on the counter, softening in the sun streaming through the window. What happened next turned humble cabbage into something I now crave at least twice a month.
I made this for a friend who insisted she hated cabbage, mostly because I wanted to prove her wrong. She stood in my kitchen with her arms crossed, skeptical, until the first wedge came out of the oven with those dark, glossy edges. She ate two wedges standing up before dinner was even plated. Now she texts me every few weeks asking for the recipe again, even though I've sent it three times.
Ingredients
- Green cabbage: Keep the core intact so the wedges hold together during roasting, and don't worry if the outer leaves char a little, that's where the magic happens.
- Unsalted butter: Softened butter blends smoothly with the miso and makes brushing onto the wedges so much easier than melted butter ever could.
- White miso paste: The sweet, mellow kind works best here, though red miso will give you a bolder, saltier punch if that's your mood.
- Honey or maple syrup: Just enough sweetness to balance the salty miso and help the edges caramelize beautifully in the heat.
- Rice vinegar: Adds a gentle tang that keeps the richness from feeling heavy, almost like a whisper of brightness.
- Toasted sesame oil: A little goes a long way, this is the nutty backbone that ties everything together.
- Garlic clove: Grate it finely so it melts into the butter without leaving sharp raw bites.
- Toasted sesame seeds: Sprinkle these on at the end for crunch and a toasty aroma that makes the whole dish smell like a street market.
- Spring onions: Thinly sliced green parts add a fresh, sharp contrast to all that roasted sweetness.
- Black pepper: Freshly ground, just a twist or two to wake up the flavors right before serving.
Instructions
- Get the oven ready:
- Preheat your oven to 220°C (425°F) and line a baking tray with parchment paper so nothing sticks. High heat is your friend here, it's what turns cabbage into candy.
- Prep the cabbage:
- Slice the cabbage into eight even wedges, leaving the core attached so they don't fall apart. Lay them flat on the tray with a little breathing room between each one.
- Make the miso butter:
- In a bowl, mash together the softened butter, miso paste, honey, rice vinegar, sesame oil, and grated garlic until it looks smooth and glossy. It should smell incredible already.
- Brush generously:
- Use a pastry brush to coat every side of each wedge with the miso butter, don't be shy. The more you use, the better the caramelization.
- Roast and flip:
- Slide the tray into the oven and roast for 25 to 30 minutes, flipping the wedges halfway through so both sides get golden and crispy. You'll know they're done when the edges are dark and the centers are tender.
- Garnish and serve:
- Transfer the wedges to a platter and scatter sesame seeds, spring onions, and black pepper over the top. Serve them hot while the edges are still crackling.
Pin It The first time I brought these to a potluck, someone asked if I'd ordered them from a restaurant. I didn't correct them right away because honestly, it felt good to let people think I'd gone to more trouble than I had. When I finally admitted it was just cabbage and pantry staples, half the room asked me to write it down on a napkin. That's when I knew this recipe was a keeper.
Making It Your Own
If you want heat, add a pinch of chili flakes to the miso butter or drizzle everything with chili oil at the end. A squeeze of lime juice right before serving cuts through the richness and makes the whole thing taste brighter and more awake. I've also tossed in a handful of chopped cilantro when I'm feeling loose with the rules, and it's never been a mistake.
What to Serve It With
These wedges are perfect next to grilled fish, especially salmon or mackerel, but they also hold their own beside crispy tofu or a big bowl of steamed rice. I've eaten them as a main with just a fried egg on top and called it dinner. They're rich enough to feel like a treat but light enough that you won't feel weighed down after.
Storing and Reheating
Leftovers keep in the fridge for up to three days, though the edges lose some of their crispness. Reheat them in a hot oven or under the broiler for a few minutes to bring back that caramelized crunch.
- Don't microwave them or they'll turn soggy and lose all their texture.
- You can prep the miso butter a day ahead and keep it covered in the fridge until you're ready to roast.
- If you're doubling the recipe, use two trays so the wedges have space to crisp up properly.
Pin It This is the kind of recipe that makes you feel like a better cook than you actually are, and I mean that in the best way. Keep a jar of miso around and you'll always have something impressive up your sleeve.
Recipe FAQs
- → Can I use red cabbage instead of green cabbage?
Yes, red cabbage works beautifully and adds vibrant color. It may take a few extra minutes to become tender, so check for doneness before removing from the oven.
- → How do I prevent the cabbage wedges from falling apart?
Keep the core intact when cutting the wedges. This holds the leaves together during roasting. Cut through the core so each wedge has a portion attached.
- → What type of miso paste should I use?
White miso paste works best for its mild, slightly sweet flavor. Yellow miso is also suitable. Avoid red miso as it can be too salty and overpowering for this dish.
- → Can I make the miso butter ahead of time?
Absolutely. Prepare the miso butter mixture up to 3 days in advance and store it covered in the refrigerator. Let it soften at room temperature before brushing onto the cabbage.
- → How do I know when the cabbage is properly roasted?
The cabbage should be golden brown with caramelized edges and tender enough to pierce easily with a fork. The outer leaves will be crispy while the interior remains soft and succulent.
- → What can I serve with these cabbage wedges?
They pair wonderfully with grilled salmon, teriyaki chicken, pan-seared tofu, or steamed rice. They also make an excellent addition to grain bowls or Asian-inspired dinner plates.