Miso Butter Roasted Cabbage Wedges

My friend left a jar of miso paste on my counter after a dinner party, and I stared at it for weeks before deciding to roast cabbage with it. I had never thought of cabbage as anything more than coleslaw filler, but that night, those caramelized wedges came out of the oven smelling like butter and toasted nuts with a hint of something salty and mysterious. My partner walked in, sniffed the air, and said it smelled like the best part of a Japanese restaurant. That one experiment turned into a weekly ritual, and now I keep miso in the fridge like it is a staple.

I made this for a potluck once, skeptical that anyone would get excited about roasted cabbage. People kept coming back to the platter, scraping up the sesame seeds and asking what made it taste so good. One guest told me she thought miso was only for soup, and I felt like I had unlocked a secret for her. Watching people enjoy something so simple reminded me that the best dishes do not need to be complicated, just honest and flavorful.

Ingredients

• Green cabbage: Leave the core intact so the wedges hold together during roasting, and do not worry if the outer leaves char a little because that adds flavor.
• Unsalted butter: Softening it first makes it easy to blend with the miso, and unsalted lets you control the saltiness since miso is already quite salty.
• White miso paste: This is milder and slightly sweet compared to red miso, which can be too intense for a first try with this dish.
• Honey or maple syrup: A touch of sweetness balances the salty funk of the miso and helps the cabbage caramelize beautifully.
• Rice vinegar: It cuts through the richness and adds a subtle brightness that keeps each bite interesting.
• Toasted sesame oil: Just a teaspoon brings a nutty aroma that makes the whole kitchen smell amazing.
• Garlic clove: Grate it finely so it melts into the butter without leaving harsh raw bites.
• Toasted sesame seeds: These add crunch and a final layer of toasted flavor that ties everything together.
• Spring onions: Slice them thin for a fresh, sharp contrast to the rich, roasted cabbage.
• Black pepper: Freshly ground pepper gives a little heat and complexity right at the end.

Instructions

Prep the oven and tray:

Preheat your oven to 220°C and line a baking tray with parchment paper so the cabbage does not stick and cleanup stays easy. Make sure the oven is fully hot before the cabbage goes in.

Arrange the cabbage:

Place the wedges on the tray with a little space between them so the heat can circulate and crisp up the edges. If they are too crowded, they will steam instead of roast.

Mix the miso butter:

In a bowl, combine the softened butter, miso paste, honey, rice vinegar, sesame oil, and grated garlic, stirring until the mixture is smooth and glossy. Taste it if you are curious, it should be salty, sweet, and a little tangy.

Brush generously:

Use a pastry brush to coat all sides of the cabbage wedges with the miso butter, getting into the layers where you can. Do not be shy, the butter is what makes this dish sing.

Roast and turn:

Roast for 25 to 30 minutes, flipping the wedges halfway through so both sides get golden and caramelized. The edges should be crispy and the core should feel tender when you poke it with a fork.

Garnish and serve:

Transfer the wedges to a serving platter and sprinkle with toasted sesame seeds, sliced spring onions, and a few grinds of black pepper. Serve them hot while the butter is still glistening.

Save

There was a night when I served this alongside plain rice and grilled tofu, and my partner said it felt like the kind of meal that resets you after a long week. We sat at the table longer than usual, scraping up every sesame seed and talking about nothing important. That is when I realized this dish was not just a side, it was the kind of food that makes you slow down and pay attention.

Storing and Reheating

Leftover wedges keep well in an airtight container in the fridge for up to three days, though they lose some of their crispness. I like to reheat them in a hot oven or under the broiler for a few minutes to bring back that caramelized edge. You can also chop them up cold and toss them into fried rice or grain bowls for a quick lunch with plenty of flavor.

Flavor Variations

If you want a little heat, stir a pinch of chili flakes into the miso butter or drizzle the finished wedges with a spicy chili oil. A squeeze of lime juice right before serving adds brightness that cuts through the richness, and sometimes I swap the spring onions for fresh cilantro when I am in the mood for something herby. Red miso will give you a deeper, funkier flavor if you are feeling adventurous, just use a little less because it is saltier.

Pairing Suggestions

These wedges are incredible next to grilled fish like salmon or mackerel, and they also pair beautifully with crispy tofu or a simple bowl of steamed rice. I have served them alongside miso soup and pickled vegetables for a full Japanese inspired spread, and they held their own every time.

• Try them with a cold beer or a light sake for a relaxed weeknight dinner.
• They also work as a vegetarian main if you add a fried egg on top and some extra sesame seeds.
• Leftover wedges make a great addition to a bento box or packed lunch the next day.

Save

This recipe taught me that vegetables can be just as exciting as anything else on the table if you treat them with a little creativity and good fat. I hope it becomes one of those dishes you turn to when you want something simple, satisfying, and a little unexpected.

Recipe FAQs

→ Can I make this dish vegan?

Yes, simply substitute vegan butter for regular butter and use maple syrup instead of honey. The miso paste is already plant-based.

→ What type of miso works best for this dish?

White miso paste is recommended for its mild, slightly sweet flavor that complements the butter and honey. You can use red miso for a deeper, more robust taste.

→ How do I prevent the cabbage from falling apart?

Keep the core intact when cutting the cabbage into wedges. The core holds the leaves together during roasting and ensures the wedges maintain their shape.

→ Can I prepare the miso butter ahead of time?

Absolutely. Mix the miso butter up to 3 days in advance and store it covered in the refrigerator. Bring to room temperature before brushing onto the cabbage.

→ What can I serve with these cabbage wedges?

These wedges pair wonderfully with grilled salmon, teriyaki chicken, pan-seared tofu, or alongside steamed rice and Asian-inspired grain bowls.

→ How do I store leftovers?

Store leftover cabbage wedges in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 180°C for 10 minutes to restore crispness.