Pin it A friend once told me cabbage was boring, and I handed her a wedge of this straight from the oven. She didn't speak for a full minute, just chewed slowly with her eyes half closed. The miso butter had turned golden at the edges, nutty and sweet, and the cabbage itself had gone soft in the middle with crispy, caramelized tips. That silence said everything.
I started making this on weeknights when I needed something fast but wanted dinner to feel special. My partner would come home to the smell of caramelizing cabbage and butter, and the kitchen would fill with that toasty, slightly sweet aroma that makes you hungry even if you weren't before. We'd eat it with rice and fried eggs, sometimes with nothing else at all. It became one of those dishes that didn't need an occasion.
Ingredients
- Green cabbage: You want a medium head, firm and heavy, cut into wedges with the core intact so they hold together during roasting.
- Unsalted butter: Softened butter blends smoothly with the miso and creates that glossy, rich glaze that clings to every leaf.
- White miso paste: The sweet, mellow kind works best here, it brings umami without overwhelming the natural sweetness of the cabbage.
- Honey or maple syrup: Just enough to balance the saltiness of the miso and encourage those beautiful caramelized edges.
- Rice vinegar: A splash of acidity brightens the whole dish and keeps the richness in check.
- Toasted sesame oil: A little goes a long way, adding a nutty depth that makes everything taste more complex.
- Garlic clove: Finely grated so it melts into the butter and doesn't burn in the oven.
- Toasted sesame seeds: They add a gentle crunch and a toasty finish that ties everything together.
- Spring onions: Sliced thin and scattered on top for a fresh, sharp contrast to the sweet roasted cabbage.
- Black pepper: Freshly ground, because it adds a bit of heat and makes the flavors pop.
Instructions
- Get the oven ready:
- Preheat to 220°C and line a baking tray with parchment paper so nothing sticks. The high heat is what gives you those crispy, golden edges.
- Arrange the cabbage:
- Place the wedges on the tray with a little space between them so the heat circulates evenly. Crowding them will steam instead of roast.
- Make the miso butter:
- In a bowl, mix the softened butter, miso, honey, rice vinegar, sesame oil, and grated garlic until smooth and creamy. It should look glossy and smell incredible.
- Brush it on:
- Use a pastry brush to coat every side of the cabbage wedges generously with the miso butter. Don't be shy, this is where all the flavor comes from.
- Roast and turn:
- Roast for 25 to 30 minutes, flipping the wedges halfway through so both sides get golden and tender. The edges should be crisp and dark in spots.
- Garnish and serve:
- Transfer to a platter and sprinkle with sesame seeds, spring onions, and black pepper. Serve hot while the edges are still crackling.
Pin it The first time I brought this to a potluck, someone asked if I'd ordered it from a restaurant. I laughed because it felt like such a simple thing to make, but I realized that's the magic of it. Cabbage doesn't get much love, but when you treat it right, it holds its own next to anything fancy. That night, the tray came back empty.
Making It Your Own
If you want heat, add a pinch of chili flakes to the miso butter or drizzle some chili oil over the top before serving. A squeeze of lime juice at the end brings a bright, citrusy lift that cuts through the richness. I've also added a handful of chopped cilantro when I'm feeling bold, and it works surprisingly well with the sesame and miso.
What to Serve It With
This cabbage plays well with almost anything. I've served it next to grilled fish, pan fried tofu, and simple rice bowls with a soft egg on top. It's hearty enough to be a light main if you pair it with soup or a grain salad. Sometimes I just eat it straight from the tray with chopsticks while standing at the counter.
Storage and Leftovers
Leftovers keep in the fridge for up to three days in an airtight container. Reheat them in a hot oven or under the broiler to crisp the edges back up, microwaving will make them soggy. I've eaten cold wedges straight from the fridge and they're still good, just different, more like a savory snack than a side dish.
- Let the cabbage cool completely before storing or condensation will make it mushy.
- If you're meal prepping, roast the cabbage but hold the garnishes until you're ready to serve.
- You can double the miso butter and keep extra in the fridge for roasting other vegetables later in the week.
Pin it This recipe taught me that vegetables don't need to be complicated to be crave worthy. Sometimes all it takes is good butter, a little miso, and enough heat to coax out the sweetness hiding inside.
Recipe FAQs
- → Can I use red cabbage instead of green?
Yes, red cabbage works beautifully and adds vibrant color. It may take a few extra minutes to become tender, so adjust roasting time accordingly.
- → What type of miso paste works best?
White miso is recommended for its mild, slightly sweet flavor. Yellow miso also works well, while red miso will give a stronger, saltier taste.
- → How do I keep the wedges from falling apart?
Leave the core intact when cutting the cabbage into wedges. The core holds the layers together during roasting and becomes tender and edible.
- → Can this be made ahead of time?
The miso butter can be prepared up to 3 days in advance and refrigerated. For best results, roast the cabbage fresh, though leftovers can be reheated in a hot oven.
- → What dishes pair well with these cabbage wedges?
These wedges complement grilled salmon, teriyaki chicken, steamed rice bowls, miso soup, or crispy tofu. They also work as a light vegetarian main with quinoa or noodles.
- → How can I make this spicier?
Add chili flakes to the miso butter mixture, drizzle with sriracha before serving, or sprinkle with togarashi seasoning for Japanese-style heat.