Pin It I bought a head of cabbage on a whim one Thursday, staring at it for two days before realizing I had no plan. Then I remembered a jar of white miso tucked behind the soy sauce, and suddenly the oven was on. The smell that filled my kitchen that evening, sweet and salty and impossibly rich, made me wonder why I had waited so long. It was one of those accidental victories that becomes a regular rotation.
The first time I served these wedges at a dinner party, someone asked if I had ordered them from a restaurant. I laughed, because half an hour earlier I had been frantically brushing butter onto cabbage, worried they would turn out bland. Instead, they disappeared faster than the main course. One friend scraped the tray for the last bits of caramelized miso, and I knew I had found something special.
Ingredients
- Green cabbage: Look for a firm, heavy head with tightly packed leaves, and keep the core intact so the wedges hold together beautifully during roasting.
- Unsalted butter: Softened butter blends smoothly with the miso, creating a luscious glaze that melts into every crevice of the cabbage as it roasts.
- White miso paste: This is the soul of the dish, offering a sweet, nutty depth that balances the richness of butter without overpowering the vegetable.
- Honey or maple syrup: A touch of sweetness amplifies the caramelization and rounds out the salty miso, making the glaze irresistible.
- Rice vinegar: It cuts through the richness and adds a subtle brightness that keeps each bite from feeling heavy.
- Toasted sesame oil: Just a teaspoon brings a warm, nutty aroma that makes the kitchen smell like a dream.
- Garlic clove: Grated garlic melds seamlessly into the butter, adding a quiet sharpness that supports the other flavors.
- Toasted sesame seeds: They add a delicate crunch and a final layer of nuttiness that ties everything together.
- Spring onions: Thinly sliced and scattered at the end, they bring a fresh, grassy note that balances the roasted sweetness.
- Black pepper: Freshly ground pepper adds a gentle bite and a hint of spice that wakes up the whole dish.
Instructions
- Get the oven ready:
- Preheat your oven to 220°C (425°F) and line a baking tray with parchment paper so nothing sticks. High heat is key for those crispy, golden edges.
- Prepare the cabbage:
- Cut the cabbage into eight even wedges, slicing through the core so each piece stays intact. Arrange them on the tray with a little space between so the heat circulates and they roast evenly.
- Make the miso butter:
- In a bowl, mix the softened butter, miso paste, honey, rice vinegar, sesame oil, and grated garlic until smooth and glossy. The mixture should smell incredible, sweet and savory all at once.
- Brush the wedges:
- Generously brush the miso butter over every side of the cabbage wedges, getting into the layers where you can. Do not be shy, the glaze is what makes this dish sing.
- Roast until golden:
- Slide the tray into the oven and roast for 25 to 30 minutes, flipping the wedges halfway through. You are looking for tender leaves with crisp, caramelized edges and a deep golden color.
- Garnish and serve:
- Transfer the wedges to a platter and sprinkle with toasted sesame seeds, sliced spring onions, and a few grinds of black pepper. Serve them hot while the edges are still crackling.
Pin It One cold Sunday, I made these wedges just for myself and ate them straight from the tray with chopsticks, standing at the counter. The house was quiet, the cabbage was sweet and salty and warm, and I felt completely content. Sometimes the best meals are the ones you do not have to share.
Choosing Your Cabbage
I have tried this recipe with different types of cabbage, and green cabbage wins every time. It holds its shape, gets tender without turning mushy, and the leaves catch the glaze in all the right places. Savoy cabbage works too if you want something a bit more delicate, but avoid red cabbage unless you want a sharper, less sweet result. Weight matters more than size, so pick up a few heads and choose the heaviest one.
Adjusting the Glaze
The first time I made this, I used too much vinegar and the glaze tasted sharp instead of balanced. Now I stick to the tablespoon and taste as I go. If you like things sweeter, add an extra teaspoon of honey. If you want more funk, increase the miso slightly, but be careful because it can quickly overpower the butter. The glaze should taste like a hug, rich and comforting with just enough brightness to keep you coming back.
Serving Suggestions
These wedges are incredible next to grilled salmon or a bowl of steamed rice and sauteed greens. I have also served them as a light main with a fried egg on top and a drizzle of extra sesame oil. They are flexible enough to fit into almost any meal, and they somehow make everything else on the plate taste better.
- Pair them with miso soup and pickled vegetables for a cozy Japanese inspired dinner.
- Serve alongside roasted tofu or chicken thighs for a simple weeknight meal that feels special.
- Try them cold the next day, sliced thin and tossed into a grain bowl with avocado and a soft boiled egg.
Pin It This recipe taught me that vegetables do not need to be complicated to be craveable. Give them heat, butter, and a little miso, and they will surprise you every time.
Recipe Questions & Answers
- → Can I use red cabbage instead of green cabbage?
Yes, red cabbage works wonderfully and adds vibrant color to your plate. The cooking time remains the same, though red cabbage may be slightly firmer. The miso butter glaze complements both varieties equally well.
- → What type of miso paste works best for this dish?
White miso paste is recommended for its mild, slightly sweet flavor that balances beautifully with the butter and honey. Red miso can be used for a more intense, saltier profile, but reduce the amount slightly to avoid overpowering the cabbage.
- → How do I prevent the cabbage wedges from falling apart?
Keep the core intact when cutting your cabbage into wedges. The core holds the layers together during roasting. Cut through the stem end, creating 8 even wedges that maintain their structure throughout cooking.
- → Can I prepare the miso butter mixture in advance?
Absolutely. The miso butter can be made up to 3 days ahead and stored in an airtight container in the refrigerator. Simply bring it to room temperature before brushing onto the cabbage wedges for easier application.
- → What can I serve with these roasted cabbage wedges?
These wedges pair exceptionally well with grilled salmon, teriyaki chicken, pan-seared tofu, or steamed rice. They also complement grain bowls, ramen, or can stand alone as a light vegetarian main course with a side of quinoa.
- → How do I know when the cabbage is properly roasted?
The cabbage is done when the edges are golden brown and crispy while the center remains tender enough to pierce easily with a fork. The caramelization should be visible, and the wedges should have a slight char on the outer leaves.