Miso Butter Roasted Cabbage Wedges (Printable Version)

Tender cabbage wedges glazed with sweet miso butter, roasted until golden with crispy, caramelized edges.

# Ingredient List:

→ Vegetables

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

→ Miso Butter

02 - 4 tbsp unsalted butter, softened
03 - 2 tbsp white miso paste
04 - 1 tbsp honey or maple syrup
05 - 1 tbsp rice vinegar
06 - 1 tsp toasted sesame oil
07 - 1 garlic clove, finely grated

→ Garnish

08 - 1 tbsp toasted sesame seeds
09 - 2 spring onions, thinly sliced
10 - Freshly ground black pepper to taste

# Directions:

01 - Preheat oven to 425°F. Line a baking tray with parchment paper.
02 - Place cabbage wedges on the prepared tray, spacing them evenly for consistent cooking.
03 - In a mixing bowl, combine softened butter, white miso paste, honey or maple syrup, rice vinegar, sesame oil, and grated garlic. Mix until smooth and well incorporated.
04 - Generously brush the miso butter mixture over all sides of each cabbage wedge using a pastry brush.
05 - Roast in preheated oven for 25 to 30 minutes. Turn wedges halfway through cooking until golden brown with crisp edges and tender interior.
06 - Transfer roasted cabbage to serving platter. Top with toasted sesame seeds, sliced spring onions, and freshly ground black pepper. Serve hot.

# Expert Tips:

01 -
  • It transforms humble cabbage into something people actually fight over at the table.
  • The miso butter does all the work, delivering deep umami flavor with almost no effort.
  • Crispy edges and tender centers make every bite satisfying in a way plain roasted vegetables never are.
  • You only need one tray and about ten minutes of actual hands on time.
02 -
  • Leave the core intact when you cut the wedges or they'll fall apart in the oven and you'll end up with a messy pile instead of beautiful slices.
  • Don't skip the halfway flip, one side will burn while the other stays pale if you forget.
  • Make sure your butter is truly softened or the miso won't blend in and you'll get clumps instead of a smooth glaze.
03 -
  • Use a pastry brush with silicone bristles because the miso butter is thick and natural bristles tend to clump and waste half of it.
  • If your oven runs cool, crank it up to 230°C or finish the wedges under the broiler for a minute to get those dark, caramelized edges.
  • Toast your sesame seeds in a dry pan until they smell nutty and start to pop, it makes a noticeable difference in flavor.
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