Miso Butter Roasted Cabbage Wedges (Printable)

Buttery cabbage wedges glazed with sweet miso butter, delivering umami-rich comfort in every bite.

# What You'll Need:

→ Vegetables

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

→ Miso Butter

02 - 4.25 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

# How To Make It:

01 - Preheat oven to 425°F. Line a baking tray with parchment paper.
02 - Position cabbage wedges on the prepared tray, spacing them evenly to ensure uniform roasting.
03 - In a mixing bowl, combine softened butter, white miso paste, honey or maple syrup, rice vinegar, toasted sesame oil, and grated garlic. Blend until smooth and well incorporated.
04 - Using a pastry brush, generously coat all sides of each cabbage wedge with the miso butter mixture.
05 - Roast in the oven for 25 to 30 minutes, turning wedges once halfway through cooking, until edges are crisp and surfaces are golden brown with tender interiors.
06 - Transfer roasted cabbage wedges to a serving platter. Top with toasted sesame seeds, sliced spring onions, and freshly ground black pepper.
07 - Serve immediately while hot as a side dish or light main course.

# Expert Suggestions:

01 -
  • It transforms humble cabbage into something you'll crave, with crispy caramelized edges and a buttery, umami glaze that tastes way fancier than the effort required.
  • The whole dish comes together in about ten minutes of prep, then the oven does all the work while you set the table or finish everything else.
02 -
  • Don't skip the flip halfway through, one side will burn while the other stays pale if you forget to turn them.
  • Make sure your butter is truly softened before mixing, cold butter won't blend with the miso and you'll end up with lumps that don't coat evenly.
03 -
  • Brush the miso butter on while the cabbage is still raw and cold, it soaks in better and creates a deeper glaze as it roasts.
  • If your oven runs cool, bump the temperature up to 230°C (450°F) and keep a close eye on the edges so they crisp without burning.
Go Back