Miso Butter Roasted Cabbage Wedges (Printable)

Buttery cabbage wedges glazed with sweet miso butter, delivering umami-rich comfort in every bite.

# What You'll Need:

→ Vegetables

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

→ Miso Butter

02 - 4.2 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

# How To:

01 - Preheat oven to 425°F. Line a baking tray with parchment paper.
02 - Position cabbage wedges evenly spaced on the prepared baking tray.
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 - Using a pastry brush, generously coat all sides of the cabbage wedges with the miso butter mixture.
05 - Roast in the preheated oven for 25 to 30 minutes, turning wedges halfway through cooking, until golden brown with tender interiors and crisp edges.
06 - Transfer roasted cabbage to a serving platter. Top with toasted sesame seeds, sliced spring onions, and freshly ground black pepper.
07 - Serve hot as a side dish or light main course.

# Expert Tips:

01 -
  • The miso butter creates this glossy, golden crust that tastes rich without feeling heavy.
  • It transforms humble cabbage into something you will actually crave and request again.
  • You only need one tray and a few pantry ingredients to pull off something that looks impressive.
  • The edges get crispy and caramelized while the inside stays tender and sweet.
02 -
  • If your butter is too cold, it will not mix smoothly with the miso, so let it sit at room temperature for at least 15 minutes.
  • Turning the wedges halfway through is crucial because one side will burn while the other stays pale if you skip this step.
  • Do not cut the cabbage too thin or the wedges will fall apart in the oven, aim for thick, sturdy slices.
03 -
  • Brush the miso butter on while the cabbage is raw because it helps the glaze stick and caramelize evenly.
  • If your oven runs cool, increase the temperature to 230°C to get those crispy, golden edges.
  • Always taste your miso paste before mixing because some brands are saltier than others, and you may want to adjust the honey accordingly.
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