Miso Butter Roasted Cabbage Wedges

My neighbor brought over a wedge of roasted cabbage from her dinner party, and I stood at the counter eating it cold straight from the container. The miso butter had soaked into every layer, sweet and salty and impossibly rich. I asked for the recipe immediately, scribbling it on the back of a grocery receipt. Now I make it whenever I need something that looks impressive but comes together in less time than it takes to watch a sitcom.

I served this to friends who claimed they hated cabbage, and they went quiet for a full minute after the first bite. One of them took a photo before taking a second wedge. The edges get crispy like potato chips, and the center stays tender enough to cut with a fork. Nobody talked about hating cabbage after that night.

Ingredients

• Green cabbage: Cut it into wedges and leave the core intact so the layers hold together during roasting, creating those dramatic fan-shaped pieces that soak up all the glaze.
• Unsalted butter: Softened butter blends smoothly with the miso and creates a glossy coating that crisps beautifully in the oven.
• White miso paste: The sweet, mellow variety balances the butter without overpowering, though red miso works if you want something bolder and saltier.
• Honey or maple syrup: A touch of sweetness brings out the natural sugars in the cabbage and balances the funky depth of the miso.
• Rice vinegar: Just enough acidity to keep the richness from becoming too heavy, brightening every bite.
• Toasted sesame oil: A few drops add nutty warmth that lingers after the cabbage is gone.
• Garlic clove: Grated fine so it melts into the butter and perfumes the whole tray as it roasts.
• Toasted sesame seeds: Sprinkle these on at the end for crunch and a gentle toasted flavor.
• Spring onions: Sliced thin, they add a fresh, sharp contrast to the caramelized sweetness.
• Black pepper: Freshly ground pepper cuts through the richness and wakes up your palate.

Instructions

Preheat and prep your tray:

Set your oven to 220°C and line a baking tray with parchment paper so nothing sticks and cleanup stays easy. This high heat is what gives you those crispy, caramelized edges.

Arrange the cabbage:

Lay the wedges flat on the tray with a little space between each one so the heat circulates and they roast evenly instead of steaming.

Make the miso butter:

Whisk together the softened butter, miso paste, honey, rice vinegar, sesame oil, and grated garlic until it looks smooth and glossy. The mixture should be loose enough to brush on easily.

Brush generously:

Use a pastry brush to coat every side of each wedge, getting into the layers where the butter will seep in and flavor the cabbage from the inside out.

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 crisp. The kitchen will smell incredible.

Garnish and serve:

Move the wedges to a platter and scatter sesame seeds, spring onions, and black pepper over the top. Serve them hot while the edges are still crackling.

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The first time I made this, my kid wandered into the kitchen drawn by the smell and asked what I was cooking. When I said cabbage, the look of disbelief was priceless. Then I handed over a crispy edge piece, and suddenly cabbage became the vegetable worth asking for. That moment felt like a small victory in a house where vegetables usually get side-eyed.

How to Cut the Cabbage

Stand the cabbage on its core and slice it in half from top to bottom, then cut each half into four wedges so you end up with eight pieces total. Keep a bit of the core with each wedge like a handle that keeps the layers from falling apart. If your cabbage is small, you might only get six wedges, and that is fine as long as they are thick enough to stay intact.

Storing and Reheating

Leftovers keep in the fridge for up to three days in an airtight container, though they lose some of their crispness. Reheat them in a hot skillet with a little oil to bring back the caramelized edges, or warm them gently in the oven at 180°C for about ten minutes. I have also eaten them cold, straight from the fridge, and they still taste good in a completely different way.

Ways to Make It Your Own

If you want heat, add chili flakes to the miso butter or drizzle the finished wedges with chili oil. A squeeze of lime or lemon juice right before serving brightens everything and cuts through the richness. You can also swap the sesame seeds for crushed peanuts or cashews, or toss in some fresh herbs like cilantro or Thai basil for a different flavor direction.

• Try red miso for a deeper, saltier funk that stands up to grilled meats.
• Add a tablespoon of mirin to the butter for extra sweetness and shine.
• Serve it over warm rice with a soft-boiled egg and call it dinner.

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This recipe turned cabbage into something I actually crave, which I never thought I would say out loud. Make it once, and you will understand why I keep a jar of miso paste in my fridge at all times now.

Recipe FAQ

→ Can I use a different type of cabbage?

Yes, you can use savoy cabbage or napa cabbage, though cooking times may vary slightly. Green cabbage works best for achieving crispy, caramelized edges.

→ What type of miso paste should I use?

White miso paste is recommended for its mild, slightly sweet flavor. Red miso can be used but will result in a stronger, saltier taste.

→ How do I keep the cabbage wedges intact while cutting?

Leave the core intact when cutting. Slice through the core so each wedge has a portion that holds the layers together during roasting.

→ Can I make this ahead of time?

The miso butter can be prepared up to 3 days in advance and refrigerated. For best results, roast the cabbage wedges fresh just before serving.

→ How do I store leftovers?

Store leftover cabbage wedges in an airtight container in the refrigerator for up to 3 days. Reheat in a hot oven to restore crispiness.

→ What can I serve with these cabbage wedges?

These pair wonderfully with grilled salmon, teriyaki chicken, pan-seared tofu, or as part of a grain bowl with rice or quinoa.