Save to Pinterest My kitchen smelled like burnt garlic and regret until I discovered miso butter. I had been trying to make cabbage interesting for weeks, roasting it plain, drizzling olive oil, even adding cheese, but nothing clicked. Then a jar of white miso sat unopened in my fridge, and I thought, why not mix it with butter and see what happens? The first bite was so rich and savory that I stood at the counter eating straight from the pan.
I made this for a quiet dinner with my neighbor who claimed she hated cabbage. She ate two wedges before I even sat down, then asked if I could write down the recipe on a napkin. We ended up talking for an hour about how ingredients we ignore can surprise us when treated with a little care. That night, cabbage became the hero instead of the filler.
Ingredients
- Green cabbage: Choose a firm, heavy head with tight leaves, and always leave the core intact so the wedges hold together during roasting.
- Unsalted butter: Softened butter blends smoothly with the miso and creates a spreadable glaze that clings to every crevice of the cabbage.
- White miso paste: This is the soul of the dish, offering a sweet, nutty depth that balances the buttery richness without overwhelming it.
- Honey or maple syrup: A touch of sweetness rounds out the salty miso and helps the glaze caramelize beautifully in the oven.
- Rice vinegar: The gentle acidity cuts through the fat and brightens the glaze, keeping each bite lively and balanced.
- Toasted sesame oil: Just a teaspoon adds a warm, toasty aroma that makes the whole kitchen smell like a ramen shop.
- Garlic clove: Grate it finely so it melts into the butter instead of burning in the oven, adding a subtle savory punch.
- Toasted sesame seeds: These add a nutty crunch and a visual finish that makes the dish feel complete.
- Spring onions: Thinly sliced greens bring freshness and a mild sharpness that contrasts with the rich glaze.
- Black pepper: A few grinds at the end wake up all the other flavors and add a gentle heat.
Instructions
- Preheat and Prep:
- Set your oven to 220 degrees Celsius and line a baking tray with parchment paper to prevent sticking and make cleanup easier. This high heat is essential for caramelizing the glaze and crisping the edges.
- Arrange the Cabbage:
- Lay the cabbage wedges flat on the tray with space between them so hot air circulates and they roast evenly instead of steaming. Keep the core attached or the wedges will fall apart halfway through.
- Make the Miso Butter:
- In a small bowl, whisk together the softened butter, miso paste, honey, rice vinegar, sesame oil, and grated garlic until the mixture is smooth and glossy. Taste it, it should be salty, sweet, and a little tangy all at once.
- Brush Generously:
- Use a pastry brush to coat every visible surface of the cabbage wedges with the miso butter, getting into the layers where the glaze will seep and caramelize. Dont hold back, the butter is what makes this dish unforgettable.
- Roast and Turn:
- Slide the tray into the oven and roast for 25 to 30 minutes, flipping the wedges halfway through so both sides get golden and crispy. The edges should be deeply browned and the centers tender enough to pierce with a fork.
- Garnish and Serve:
- Transfer the roasted wedges to a serving platter and scatter toasted sesame seeds, sliced spring onions, and a few grinds of black pepper over the top. Serve immediately while the glaze is still glossy and the cabbage is hot.
Save to Pinterest The first time I served this at a potluck, someone asked if it was dessert because of the caramelized edges and sweet smell. I laughed and said no, but I understood the confusion. This dish blurs the line between savory and sweet in the best way, and it always starts a conversation. People who think they dont like cabbage will surprise themselves.
How to Choose and Cut Your Cabbage
Look for a cabbage that feels heavy for its size with crisp outer leaves and no brown spots or soft patches. When you cut it into wedges, slice through the core from top to bottom so each piece stays intact. I used to remove the core thinking it was too tough, but it actually holds everything together and becomes tender and sweet when roasted. Aim for eight even wedges so they cook at the same rate and look uniform on the platter.
Making the Glaze Ahead
You can mix the miso butter up to three days in advance and keep it covered in the fridge. Just bring it back to room temperature before brushing it onto the cabbage, or it will be too stiff to spread evenly. I often double the batch and use the extra on roasted sweet potatoes, grilled corn, or even stirred into hot noodles. Its one of those miracle mixtures that makes almost anything taste better.
Serving Suggestions and Variations
This cabbage pairs beautifully with grilled salmon, crispy tofu, or a simple bowl of steamed rice and pickles. Ive also served it as a light main with a fried egg on top and a drizzle of chili oil for a quick weeknight dinner. If you want more heat, add a pinch of chili flakes to the glaze or finish with a squeeze of lime juice for brightness.
- Try red cabbage for a deeper color and slightly sweeter flavor.
- Add a tablespoon of mirin to the glaze for extra sweetness and shine.
- Leftovers reheat well in a hot oven or skillet and stay delicious for up to two days.
Save to Pinterest Once you make this, youll find yourself craving it on cold nights when you want something warm and satisfying without much effort. Its the kind of recipe that turns a forgotten vegetable into something you look forward to all week.
Common Recipe Questions
- → Can I prepare the miso butter ahead of time?
Yes, prepare the miso butter mixture up to 2 days in advance and store it covered in the refrigerator. Let it soften at room temperature for 10 minutes before brushing onto the cabbage.
- → What type of miso paste works best?
White miso paste is recommended for its mild, slightly sweet flavor that complements roasted cabbage beautifully. Red miso can be used for a deeper, earthier taste, but start with a smaller amount as it's more intense.
- → How do I know when the cabbage is done roasting?
The cabbage is ready when the outer leaves are golden brown and slightly charred at the edges, and a fork easily pierces the thickest part. This typically takes 25-30 minutes at 220°C.
- → Can I make this dish vegan?
Absolutely. Simply substitute the unsalted butter with vegan butter and use maple syrup instead of honey. Check that your miso paste doesn't contain any animal products.
- → What vegetables pair well as sides?
Roasted Asian greens, steamed bok choy, stir-fried mushrooms, or simple jasmine rice complement this dish perfectly. The umami from the miso butter works especially well with earthy vegetables.
- → Can I add spice to this dish?
Yes, sprinkle chili flakes over the finished dish or add them to the miso butter mixture before roasting. A squeeze of fresh lime juice also brightens the flavors beautifully.