Miso Butter Roasted Cabbage Wedges (Printable View)

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

# What You'll Need:

→ Vegetables

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

→ Miso Butter

02 - 4.2 tablespoons 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 Make It:

01 - Preheat oven to 425°F. Line a baking tray with parchment paper.
02 - Arrange cabbage wedges on the prepared tray, spacing them evenly for optimal roasting.
03 - In a bowl, combine softened butter, white miso paste, honey or maple syrup, rice vinegar, sesame oil, and grated garlic. Mix until smooth and fully incorporated.
04 - Generously brush the miso butter mixture over all sides of each cabbage wedge using a pastry brush.
05 - Roast in preheated oven for 25-30 minutes, turning once halfway through cooking, until cabbage is golden brown and tender with crisp edges.
06 - Transfer to a serving platter. Sprinkle with toasted sesame seeds, sliced spring onions, and freshly ground black pepper. Serve hot.

# Expert Tips:

01 -
  • It transforms humble cabbage into something you will crave, with caramelized edges and a glaze that clings to every leaf.
  • The miso butter does all the work, delivering deep umami flavor without a long ingredient list or complicated technique.
02 -
  • Leave the core attached when you cut the wedges or they will fall apart in the oven, and you will lose that beautiful wedge shape.
  • Soften the butter before mixing or the miso will not blend properly, and you will end up with clumps instead of a smooth glaze.
03 -
  • Flip the wedges carefully with tongs and a spatula so the layers do not fall apart, and you keep that perfect wedge shape intact.
  • Brush any leftover miso butter onto the parchment paper before roasting, it will caramelize and create little crispy bits you can scrape up and sprinkle over the finished dish.
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