Save Miso Butter Roasted Cabbage Wedges are a transformation of the humble vegetable into an umami-rich comfort food. These buttery cabbage wedges are glazed with a sweet and nutty miso butter that caramelizes beautifully under high heat, delivering a perfect balance of savory and sweet notes.
Save This Japanese-inspired fusion dish uses simple pantry staples like rice vinegar, sesame oil, and garlic to create a glaze that makes cabbage the star of the plate. The roasting process softens the core while giving the outer leaves an irresistible golden crunch.
Ingredients
- 1 medium green cabbage (about 1.2 kg), cut into 8 wedges, core left intact
- 60 g unsalted butter, softened
- 2 tbsp white miso paste
- 1 tbsp honey or maple syrup
- 1 tbsp rice vinegar
- 1 tsp toasted sesame oil
- 1 garlic clove, finely grated
- 1 tbsp toasted sesame seeds
- 2 spring onions, thinly sliced
- Freshly ground black pepper, to taste
Instructions
- Step 1
- Preheat the oven to 220°C (425°F). Line a baking tray with parchment paper.
- Step 2
- Arrange the cabbage wedges on the prepared tray, spacing them evenly.
- Step 3
- In a bowl, mix together the softened butter, miso paste, honey or maple syrup, rice vinegar, sesame oil, and grated garlic until smooth.
- Step 4
- Generously brush the miso butter mixture over all sides of the cabbage wedges.
- Step 5
- Roast in the oven for 25–30 minutes, turning once halfway, until the cabbage is golden brown and tender with crisp edges.
- Step 6
- Transfer to a serving platter. Sprinkle with toasted sesame seeds, sliced spring onions, and black pepper.
- Step 7
- Serve hot as a side or light main.
Zusatztipps für die Zubereitung
Ensure the oven is fully preheated to 220°C to achieve the best caramelization. Using parchment paper on your baking tray is essential for preventing the miso butter from sticking and for easy cleanup.
Varianten und Anpassungen
For a vegan version, use vegan butter and maple syrup. You can also try adding a pinch of chili flakes for heat or a squeeze of lime juice for brightness before serving. Ensure you use gluten-free miso paste if required for dietary needs.
Serviervorschläge
These roasted wedges are excellent when served alongside grilled fish, marinated tofu, or atop steaming rice bowls for a complete, umami-packed meal.
Save With its deep savory glaze and satisfying texture, this dish proves that simple vegetables can be elevated into something truly special. Enjoy these wedges hot for the best flavor and texture.
Recipe Guide
- → 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 for doneness around the 35-minute mark.
- → What type of miso paste works best for this dish?
White miso (shiro miso) is recommended for its mild, slightly sweet flavor. Yellow miso also works well. Avoid red miso as it can be too strong and salty for this preparation.
- → How do I prevent the cabbage wedges from falling apart?
Keep the core intact when cutting the wedges. Cut the cabbage through the core so each wedge has a portion of core holding the layers together during roasting.
- → Can I make the miso butter ahead of time?
Absolutely. The miso butter can be prepared up to 3 days in advance and stored in the refrigerator. Let it soften at room temperature before brushing onto the cabbage.
- → What can I serve with these roasted cabbage wedges?
These wedges pair wonderfully with grilled salmon, teriyaki chicken, pan-seared tofu, or simple steamed rice. They also work as a light vegetarian main when served with quinoa or noodles.
- → How do I store and reheat leftovers?
Store leftover wedges in an airtight container in the refrigerator for up to 3 days. Reheat in a 200°C oven for 8-10 minutes to restore the crispy edges, or enjoy cold in salads.