Miso Butter Roasted Cabbage Wedges (Printable Version)

Buttery cabbage wedges with miso glaze, sesame seeds, and spring onions for umami-rich comfort.

# Ingredient List:

→ Vegetables

01 - 1 medium green cabbage (approximately 2.6 lbs), cut into 8 wedges with core 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 evenly spaced on the prepared baking tray.
03 - In a mixing 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 - Using a pastry brush, generously coat all sides of cabbage wedges with the miso butter mixture.
05 - Roast in preheated oven for 25 to 30 minutes, turning wedges halfway through cooking, until cabbage is golden brown and tender with crisp edges.
06 - Transfer roasted cabbage to a serving platter. Top with toasted sesame seeds, sliced spring onions, and freshly ground black pepper.
07 - Serve hot as a side dish or light main course.

# Expert Tips:

01 -
  • It turns humble cabbage into something deeply savory and surprisingly elegant without any fancy techniques.
  • The miso butter creates crispy, golden edges that taste like comfort and umami had a delicious baby.
  • You probably have most of these ingredients already, and it comes together faster than ordering takeout.
02 -
  • Don't skip flipping the wedges halfway, the underside needs direct heat to get crispy and caramelized too.
  • If your miso butter seems too thick to brush, warm it gently for a few seconds, it spreads much easier when slightly soft.
  • Leaving the core intact is crucial, without it the wedges will fall apart and you'll end up with a pile of roasted leaves instead of neat portions.
03 -
  • Taste your miso before mixing, some brands are saltier than others and you might want to adjust the honey to balance it out.
  • For extra caramelization, brush on a second layer of miso butter halfway through roasting.
  • Use a sharp knife when cutting the cabbage, a dull blade will crush the leaves and make uneven wedges.
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