Miso Butter Roasted Cabbage Wedges (Printer-Friendly)

Golden cabbage wedges with sweet miso butter glaze, sesame seeds, and spring onions. Umami-rich and crispy.

# What You'll Need:

→ Vegetables

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

→ Miso Butter

02 - 4.2 oz 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

# How to Prepare:

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

# Expert Advice:

01 -
  • It transforms humble cabbage into something deeply savory and almost indulgent without any fuss.
  • The miso butter crisps up beautifully in the oven, creating edges you'll fight over.
  • It works as a quick weeknight side or something impressive enough to serve guests.
02 -
  • Softening the butter before mixing is essential or the miso won't blend smoothly and you'll end up with clumps.
  • Turning the wedges halfway through ensures both sides caramelize; skipping this step leaves one side pale and soft.
  • Don't cut the core out completely or the wedges will fall apart in the oven and you'll lose that beautiful presentation.
03 -
  • Brush any leftover miso butter onto the parchment paper under the wedges so it crisps up into little flavor chips you can scrape off and sprinkle on top.
  • If your oven runs cool, bump the temperature up to 230°C or switch to the broiler for the last few minutes to get those edges deeply caramelized.
  • Make a double batch of the miso butter and keep it in the fridge; it's incredible on roasted sweet potatoes, grilled corn, or spread onto warm bread.
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