Miso Butter Roasted Cabbage Wedges (Printable Version)

Buttery cabbage wedges glazed with sweet and nutty miso butter, delivering umami-rich comfort food in just 40 minutes.

# What You'll Need:

→ Vegetables

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

→ Miso Butter

02 - 4.2 oz 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

# Steps to Follow:

01 - Preheat oven to 425°F. Line a baking tray with parchment paper.
02 - Place cabbage wedges on the prepared tray, spacing them evenly to allow proper roasting.
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 fully incorporated.
04 - Using a pastry brush, generously coat all sides of each cabbage wedge with the miso butter mixture.
05 - Place in oven for 25-30 minutes, turning wedges halfway through cooking. Continue until cabbage reaches golden brown color with tender interior and crispy edges.
06 - Transfer roasted cabbage to a serving platter. Sprinkle with toasted sesame seeds, sliced spring onions, and black pepper.
07 - Serve hot as a side dish or light main course.

# Additional Tips::

01 -
  • The miso butter caramelizes into a glossy, umami glaze that makes humble cabbage taste like a special occasion.
  • Its a hands off side dish that looks impressive but takes almost no skill or effort.
  • You get crispy edges and tender sweet centers all in one wedge.
  • The recipe is endlessly adaptable to whatever heat, citrus, or herbs you have on hand.
02 -
  • If your butter is too cold, the miso wont blend smoothly and youll end up with clumps instead of a silky glaze.
  • Turning the wedges halfway through is non negotiable, or one side stays pale and soft while the other burns.
  • Dont skip the parchment paper, the glaze can stick and char onto the tray, making cleanup a nightmare.
  • If your cabbage wedges are very thick, they may need an extra 5 minutes to become tender in the center.
03 -
  • Use a silicone pastry brush instead of bristles, it spreads the glaze more evenly and is easier to clean.
  • If the edges start to darken too quickly, tent the tray loosely with foil for the last few minutes of roasting.
  • Let the wedges rest on the tray for a minute after roasting so the glaze sets slightly and becomes glossy instead of runny.
  • Always taste your miso before mixing, some brands are saltier than others and you may want to adjust the honey or vinegar.
Go Back