Save My weeknight cooking changed the evening I threw cabbage wedges into a hot oven with barely any plan. I had miso paste leftover from a soup experiment and butter that needed using, so I whisked them together and hoped for the best. What came out thirty minutes later was golden, sticky, and so satisfying I forgot I was eating cabbage. The edges crisped up like potato chips while the insides turned sweet and tender, and that miso butter created this glossy, umami-rich glaze that made me rethink every boring vegetable I'd ever roasted.
I served these wedges to friends who claimed they didn't like cabbage, and watched them go back for seconds without realizing what they were eating. The miso butter does something magical, turning each wedge into a sweet, savory, slightly nutty bite that pairs with almost anything. It's become my go-to when I need a side dish that looks impressive but doesn't steal focus from the main event.
Ingredients
- Green cabbage: Choose a firm, heavy head and keep the core intact so the wedges hold together during roasting, the outer leaves will crisp beautifully while the inner layers steam and soften.
- Unsalted butter: Softened butter blends smoothly with the miso and creates that glossy, rich coating that clings to every leaf.
- White miso paste: The milder, slightly sweet variety works best here, adding depth without overpowering the cabbage, and it caramelizes beautifully in the oven.
- Honey or maple syrup: A touch of sweetness balances the salty miso and helps the edges brown and crisp up perfectly.
- Rice vinegar: This adds a gentle tang that cuts through the richness and brightens the whole dish.
- Toasted sesame oil: Just a teaspoon brings a warm, nutty aroma that makes the kitchen smell incredible.
- Garlic clove: Freshly grated garlic melts into the butter and adds a subtle sharpness that rounds out the glaze.
- Toasted sesame seeds: Sprinkle these on at the end for a delicate crunch and a hint of nuttiness.
- Spring onions: Thinly sliced green parts add a fresh, mild bite and a pop of color against the golden cabbage.
- Black pepper: A few grinds at the end adds just enough heat to balance the sweetness.
Instructions
- Prepare the oven and tray:
- Preheat your oven to 220°C (425°F) and line a baking tray with parchment paper so the wedges don't stick and cleanup stays easy. Make sure the oven is fully heated before the cabbage goes in, high heat is what creates those crispy, caramelized edges.
- Cut the cabbage:
- Slice the cabbage through the core into eight even wedges, keeping the core attached so each piece holds its shape. Arrange them on the tray with a little space between so the heat circulates and they roast instead of steam.
- Make the miso butter:
- In a bowl, whisk together the softened butter, miso paste, honey, rice vinegar, sesame oil, and grated garlic until completely smooth and creamy. Taste it, it should be sweet, salty, and just a little tangy all at once.
- Brush the wedges:
- Use a pastry brush to generously coat every side of each cabbage wedge with the miso butter, getting into the layers where you can. Don't be shy, this glaze is what makes the dish sing.
- Roast and turn:
- Slide the tray into the hot 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 deep brown and the thickest parts feel tender when pierced with a fork.
- Garnish and serve:
- Transfer the roasted wedges to a serving platter and sprinkle with toasted sesame seeds, sliced spring onions, and a few grinds of black pepper. Serve them hot, straight from the oven, when they're at their crispiest and most fragrant.
Save The first time I brought these to a potluck, someone asked if I'd ordered them from a restaurant. I realized then that cabbage doesn't have to be an afterthought, it can be the dish everyone talks about. There's something deeply satisfying about watching people reach for vegetables with the same enthusiasm they'd show for potatoes or bread.
Making It Your Own
This recipe is forgiving and loves a little improvisation. If you want heat, add a pinch of chili flakes to the miso butter or drizzle the finished wedges with a spicy chili oil. A squeeze of fresh lime juice right before serving adds brightness that cuts through the richness, and sometimes I'll toss in a handful of chopped cilantro alongside the spring onions for an herby twist.
Pairing and Serving
These wedges shine next to grilled fish, especially salmon or mackerel, and they're perfect alongside crispy tofu or a simple rice bowl. I've served them with miso soup and steamed rice for a light Japanese-inspired meal, and they've also worked beautifully next to roast chicken or pork chops. They're sturdy enough to stand as a vegetarian main if you add a grain and maybe a fried egg on top.
Storage and Reheating
Leftovers keep in the fridge for up to three days in an airtight container, though they're never quite as crispy the next day. To reheat, spread them on a baking tray and pop them back into a hot oven for about ten minutes, that'll bring back some of the crunch and warm the glaze through. You can also chop up leftover wedges and toss them into fried rice or noodles for a quick, flavorful addition.
- Line your baking tray well, the miso butter can stick and burn if it hits the pan directly.
- Taste your miso paste before using it, some brands are saltier than others and you might want to adjust the honey accordingly.
- Cut the wedges as evenly as possible so they all finish roasting at the same time.
Save Once you've made these wedges, you'll start looking at cabbage differently in the grocery store. It's one of those recipes that feels like a small kitchen victory every single time.
Common Recipe Questions
- → Can I use a different type of cabbage?
Yes, you can use savoy or napa cabbage, though green cabbage holds its shape best during roasting. Adjust cooking time as needed for more delicate varieties.
- → How do I know when the cabbage is done?
The cabbage is ready when it's tender when pierced with a fork, with golden-brown caramelized edges and a slightly crispy exterior.
- → 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. Bring to room temperature before brushing onto cabbage.
- → What can I serve this with?
These wedges pair beautifully with grilled salmon, teriyaki chicken, pan-fried tofu, or as part of a rice bowl with steamed vegetables and protein of choice.
- → How should I store leftovers?
Store leftover cabbage wedges in an airtight container in the refrigerator for up to 3 days. Reheat in a 200°C oven for 10 minutes to restore crispness.
- → Can I make this vegan?
Yes, substitute the butter with vegan butter and use maple syrup instead of honey. Ensure your miso paste is also vegan-friendly.