Miso Butter Roasted Cabbage Wedges

The oven was already warm when I spotted the cabbage sitting untouched in the crisper drawer, looking humble and a little forgotten. I'd been experimenting with miso in everything that week, stirring it into soups and whisking it into dressings, when the idea hit me to brush it over vegetables before roasting. The first batch came out so glossy and caramelized that I stood at the counter eating wedges straight from the pan, barely bothering with a plate. It was one of those spontaneous kitchen wins that you want to repeat immediately.

I made this for a small dinner party once, thinking it would be a quiet supporting player alongside roasted chicken. Instead, everyone kept reaching for more wedges, scraping up the browned bits from the platter and asking what made them taste so good. One friend, who claimed to hate cabbage, went back for thirds and texted me the next day asking for the recipe. It was a reminder that the simplest ingredients, treated with a little care and good flavor, can become the unexpected star of the table.

Ingredients

• Green cabbage: Choose a firm, heavy head and keep the core intact so the wedges hold together during roasting.
• Unsalted butter: Softening it first makes it easy to blend smoothly with the miso and keeps the glaze silky.
• White miso paste: The mild, slightly sweet variety works best here, balancing umami without overwhelming the cabbage.
• Honey or maple syrup: A touch of sweetness balances the salty miso and helps the edges caramelize beautifully.
• Rice vinegar: Adds a gentle tang that cuts through the richness and brightens the whole dish.
• Toasted sesame oil: Just a teaspoon brings a warm, nutty depth that ties everything together.
• Garlic clove: Grating it finely ensures it blends into the butter without any harsh bite.
• Toasted sesame seeds: Sprinkle these on at the end for a little crunch and visual appeal.
• Spring onions: Thinly sliced, they add freshness and a pop of color to the finished dish.
• Black pepper: Freshly ground pepper adds a subtle kick that complements the glaze.

Instructions

Preheat and prep your tray:

Set your oven to 220°C and line a baking tray with parchment paper so the wedges don't stick. This high heat is key to getting those crispy, caramelized edges.

Arrange the cabbage:

Lay the wedges flat on the tray with a little space between each one, allowing the heat to circulate and brown them evenly. Keeping the core attached helps them stay intact as they 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 and adjust the sweetness or saltiness if needed.

Brush generously:

Use a pastry brush to coat all sides of the cabbage wedges with the miso butter, making sure every surface gets some love. Don't be shy, the glaze is what makes this dish sing.

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. Watch for deep caramelization and tender centers.

Garnish and serve:

Transfer 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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There's something deeply satisfying about pulling a tray of these from the oven and seeing the edges all bronzed and glistening, the kitchen filled with the smell of toasted sesame and caramelized sweetness. It's become one of those recipes I turn to when I want to feel like I'm taking care of myself or the people around me, simple but generous in flavor. Every time I make it, I'm reminded that comfort food doesn't have to be complicated, just honest and full of heart.

Choosing Your Cabbage

Look for a cabbage that feels heavy for its size with tight, crisp leaves and no soft spots or browning at the edges. Green cabbage works beautifully here, but savoy cabbage with its crinkled leaves can add a bit more texture if you want to try something different. I've learned to avoid cutting the wedges too thin, thicker pieces hold up better under the heat and give you more contrast between the tender inside and the crispy surface.

Making It Your Own

This recipe is forgiving and easy to adapt depending on what you have or what you're in the mood for. If you want a vegan version, swap in plant-based butter and use maple syrup instead of honey, it works just as well. A pinch of chili flakes stirred into the miso butter adds a gentle heat that plays nicely with the sweetness, and a squeeze of lime juice at the end brightens everything up if you're craving a little more zing.

Serving Suggestions

These wedges are incredibly versatile and pair well with just about anything you'd normally serve alongside roasted vegetables. I've served them with grilled fish, crispy tofu, and simple rice bowls, and they've always felt like the perfect complement. They're hearty enough to stand alone as a light main if you're eating vegetarian, especially with a side of steamed rice and a soft-boiled egg on top.

• Serve alongside miso-glazed salmon or teriyaki chicken for a cohesive flavor profile.
• Pair with a bowl of sticky rice and pickled vegetables for a simple, satisfying meal.
• Leftovers can be chopped and tossed into fried rice or grain bowls the next day.

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This dish has a way of turning skeptics into believers and proving that cabbage deserves more than just a supporting role. I hope it finds a regular spot in your kitchen, bringing a little umami-rich joy to your table whenever you need it.

Recipe FAQs

→ Can I use red cabbage instead of green cabbage?

Yes, red cabbage works well and adds beautiful color. It may take a few extra minutes to become tender, so check doneness before removing from the oven.

→ What type of miso paste should I use?

White miso paste is recommended for its mild, slightly sweet flavor. Yellow miso also works well. Avoid red miso as it can be too intense for this dish.

→ How do I keep the cabbage wedges from falling apart?

Keep the core intact when cutting the cabbage into wedges. The core holds the layers together during roasting and can be eaten once tender.

→ Can I make the miso butter ahead of time?

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

→ What can I serve with these cabbage wedges?

They pair wonderfully with grilled salmon, teriyaki chicken, pan-seared tofu, or steamed rice. They also make an excellent addition to grain bowls or alongside roasted meats.

→ How do I store leftovers?

Store leftover cabbage wedges in an airtight container in the refrigerator for up to 3 days. Reheat in a 200°C oven for 10 minutes to restore crispiness.