Miso Butter Roasted Cabbage Wedges

I was standing in front of my oven one rainy Tuesday, staring at half a cabbage I'd bought on impulse and completely forgotten about. It sat there, slightly wilted but still good, and I remembered a jar of white miso tucked in the back of my fridge. What started as a way to rescue neglected vegetables turned into one of those happy accidents that now lives in my weekly rotation. The buttery, caramelized edges with that sweet-salty glaze made me wonder why I'd ever boiled cabbage in my life.

The first time I made this for friends, they arrived expecting something light and got these gorgeous caramelized wedges instead. One of them, who swore she hated cabbage, went back for seconds and texted me the next day asking for the recipe. We ended up sitting around the table longer than planned, tearing into the crispy leaves with our hands and laughing about how something so simple could feel like a small celebration.

Ingredients

• Green cabbage: Look for a firm head with tight leaves, the core holds everything together during roasting so don't trim it away completely.
• Unsalted butter: Softening it first makes mixing with the miso so much easier, and you control the salt level better than with salted butter.
• White miso paste: The sweet, mellow kind works best here, red miso can be too intense and salty for this glaze.
• Honey or maple syrup: This balances the salty miso and helps the edges caramelize beautifully in the oven.
• Rice vinegar: Just a tablespoon cuts through the richness and keeps everything from feeling heavy.
• Toasted sesame oil: A little goes a long way, it adds that nutty depth that makes the whole dish smell incredible.
• Garlic clove: Grating it finely instead of mincing distributes the flavor evenly and prevents any harsh bites.
• Toasted sesame seeds: These add a gentle crunch and a toasted note that ties everything together.
• Spring onions: Sliced thin and scattered on top, they bring freshness and a mild sharpness right before serving.
• Black pepper: Freshly ground adds just enough bite to wake up all the other flavors.

Instructions

Prep your oven and tray:

Preheat to 220°C and line your baking tray with parchment paper so nothing sticks. This high heat is what gives you those crispy, golden edges.

Cut the cabbage:

Slice it into 8 wedges, keeping the core intact so each piece holds together during roasting. Arrange them on the tray with a little space between so they roast evenly instead of steaming.

Make the miso butter:

In a bowl, mix the softened butter, miso paste, honey, rice vinegar, sesame oil, and grated garlic until smooth and creamy. It should look like a thick, glossy paste.

Brush generously:

Use a pastry brush to coat all sides of each wedge with the miso butter, don't be shy. The more you brush on, the richer and more caramelized they'll get.

Roast and flip:

Slide the tray into the oven and roast for 25 to 30 minutes, turning the wedges halfway through. You're looking for golden brown edges and tender leaves that yield easily to a fork.

Garnish and serve:

Transfer the wedges to a platter, then sprinkle with toasted sesame seeds, sliced spring onions, and a few grinds of black pepper. Serve them hot while the edges are still crispy.

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There was an evening last spring when I served these alongside grilled salmon, and my neighbor, who'd stopped by unexpectedly, ended up staying for dinner. She told me she'd never thought of cabbage as something worth featuring on a plate, and we spent the rest of the night talking about how the simplest ingredients often surprise us the most. It became one of those meals I remember not for the occasion, but for the warmth of the conversation that followed.

Making It Your Own

If you want a little heat, add a pinch of chili flakes to the miso butter before brushing it on. I've also squeezed fresh lime juice over the finished wedges when I'm craving something brighter and more citrusy. For a vegan version, swap in dairy-free butter and use maple syrup instead of honey, the glaze will taste just as rich and caramelized.

What to Serve It With

These wedges are excellent next to grilled fish, crispy tofu, or a simple bowl of steamed rice and a fried egg. I've also served them as a light main with a side of miso soup and pickled vegetables. They're versatile enough to fit into almost any meal where you want something savory, a little sweet, and deeply satisfying.

Storage and Reheating

Leftovers keep well in the fridge for up to three days in an airtight container. To reheat, spread them on a baking tray and warm in a hot oven for about 10 minutes until the edges crisp up again, microwaving will make them soggy.

• You can prep the miso butter a day ahead and keep it covered in the fridge.
• The wedges are best eaten fresh, but they also work cold in grain bowls or salads.
• If you're doubling the recipe, use two trays so they roast properly instead of steaming.

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This dish taught me that you don't need complicated recipes to make something memorable, just good ingredients and a little attention. I hope it becomes one of those easy favorites you reach for when you want something comforting without the fuss.

Recipe FAQs

→ Can I use a different type of cabbage?

Yes, Savoy cabbage or Napa cabbage work well, though cooking times may vary slightly. Green cabbage provides the best structure for roasting in wedges.

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

Keep the core intact when cutting the wedges. This holds the layers together during roasting and makes them easier to flip and serve.

→ Can I make the miso butter ahead of time?

Absolutely. The miso butter mixture can be prepared up to 3 days in advance and stored in an airtight container in the refrigerator. Bring to room temperature before using.

→ What type of miso paste works best?

White miso (shiro miso) is recommended for its mild, slightly sweet flavor. Red miso can be used for a more intense, saltier taste, but use slightly less.

→ How can I make this dish vegan?

Simply substitute the butter with vegan butter and use maple syrup instead of honey. The flavor and texture will remain delicious.

→ What should I serve with these cabbage wedges?

They pair wonderfully with grilled salmon, teriyaki chicken, pan-fried tofu, or as part of a grain bowl with brown rice and edamame.