Miso Butter Roasted Cabbage Wedges (Print Version)

Buttery cabbage wedges with sweet miso glaze, toasted sesame, and spring onions. Umami-rich comfort food.

# 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 Steps:

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

# Expert Advice:

01 -
  • It turns inexpensive cabbage into something golden, crispy, and deeply savory without any fancy techniques.
  • The miso butter glaze clings to every layer, creating pockets of sweet, salty, umami flavor that feel indulgent.
  • It works as a hearty side dish or a light vegetarian main that satisfies in unexpected ways.
02 -
  • Soften the butter completely before mixing or the miso paste will form lumps instead of blending smoothly into the glaze.
  • Turn the wedges gently with tongs or a spatula to avoid breaking them apart, the core holds them together but they are delicate once roasted.
  • Taste your miso paste first because some brands are saltier than others, adjust honey accordingly to balance the glaze.
03 -
  • Brush the cabbage with miso butter again right when it comes out of the oven for an extra glossy finish and deeper flavor.
  • Add a pinch of chili flakes to the glaze if you like heat, it cuts through the sweetness and adds complexity.
  • Use red miso for a bolder, saltier flavor or yellow miso for something milder and sweeter, each variety shifts the dish in subtle ways.
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