Miso Butter Roasted Cabbage Wedges (Printable)

Buttery cabbage wedges glazed with sweet miso, delivering rich umami flavor and caramelized edges.

# What You 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 and line a baking tray with parchment paper.
02 - Position cabbage wedges evenly on the prepared tray, ensuring adequate spacing for even roasting.
03 - Whisk together softened butter, white miso paste, honey or maple syrup, rice vinegar, sesame oil, and grated garlic until completely smooth and homogeneous.
04 - Generously brush the miso butter mixture over all sides of each cabbage wedge using a pastry brush.
05 - Roast for 25 to 30 minutes, turning wedges halfway through cooking, until cabbage achieves golden brown coloring and tender texture with crisp edges.
06 - Transfer roasted cabbage to a serving platter and garnish with toasted sesame seeds, sliced spring onions, and freshly ground black pepper.
07 - Present hot as a side dish or light main course.

# Expert Advice:

01 -
  • It transforms ordinary cabbage into something sweet, savory, and deeply satisfying without any fuss.
  • The miso butter creates crispy caramelized edges that taste like umami candy.
  • You probably already have most of these ingredients, and it comes together faster than ordering takeout.
02 -
  • Don't skip flipping the wedges halfway through or one side will stay pale and sad while the other burns.
  • If your miso butter looks separated or grainy, it means the butter wasn't soft enough, just keep stirring and it'll come together.
03 -
  • Let the wedges sit on the tray for a minute after roasting so the glaze sets and gets even stickier.
  • If your oven runs cool, crank it up to 230°C or finish the wedges under the broiler for the last two minutes to get those charred edges.
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