Miso Butter Roasted Cabbage Wedges

My neighbor handed me a jar of white miso one rainy afternoon, insisting I try it on roasted vegetables. I was skeptical at first, butter and fermented soybean paste seemed like an odd pairing, but I had half a cabbage wilting in the crisper and nothing to lose. The kitchen filled with a toasty, caramel sweetness as the wedges turned golden, and I stood there with a fork, eating straight from the pan. That night I learned that umami could make even the humblest vegetable feel like an event.

I made this for a potluck once, worried no one would touch it because cabbage has a bad reputation. Within ten minutes, the platter was empty and three people asked for the recipe. One friend admitted she'd never thought of cabbage as something worth roasting, let alone slathering in miso butter. Watching her go back for seconds felt like a small kitchen victory.

Ingredients

• Green cabbage: Choose a firm, heavy head with tight leaves, the core holds the wedges together during roasting so don't remove it.
• Unsalted butter: Softened butter blends smoothly with the miso and spreads easily without tearing the cabbage leaves.
• White miso paste: This is milder and slightly sweet compared to red miso, which can be too salty and intense for roasting.
• Honey or maple syrup: A touch of sweetness balances the salty funk of the miso and helps the edges caramelize beautifully.
• Rice vinegar: Adds a gentle brightness that cuts through the richness of the butter.
• Toasted sesame oil: Just a teaspoon brings a warm, nutty aroma that ties everything together.
• Garlic clove: Finely grated garlic distributes evenly and mellows as it roasts, adding depth without overpowering.
• Toasted sesame seeds: They add a pleasant crunch and a subtle roasted flavor to the finished dish.
• Spring onions: Thinly sliced green parts offer a fresh, sharp contrast to the sweet, savory cabbage.
• Black pepper: Freshly ground pepper adds a little heat and complexity right before serving.

Instructions

Preheat and prep your tray:

Set your oven to 220°C (425°F) and line a baking tray with parchment paper to prevent sticking. High heat is essential for getting those crispy, caramelized edges.

Arrange the cabbage wedges:

Place the wedges cut side down on the tray, leaving a little space between each so they roast rather than steam. The flat surfaces will develop the best color.

Mix the miso butter:

In a bowl, combine the softened butter, miso paste, honey, rice vinegar, sesame oil, and grated garlic, stirring until the mixture is smooth and creamy. If the butter is too cold, it won't blend well, so let it sit at room temperature first.

Brush generously:

Use a pastry brush to coat all sides of each wedge with the miso butter, don't be shy, the glaze is what makes this dish sing. Any leftover mixture can be brushed on halfway through roasting.

Roast and turn:

Slide the tray into the oven and roast for 25 to 30 minutes, flipping the wedges once at the halfway mark so both sides get golden and tender. The edges should be crisp and deeply browned.

Garnish and serve:

Transfer the roasted wedges to a serving 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.

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The first time I served this to my dad, a man who considers vegetables a necessary evil, he paused mid-bite and asked what I'd done to make cabbage taste like this. I told him it was just miso and butter, and he shook his head like I'd performed magic. Sometimes the simplest combinations surprise you the most.

Choosing Your Cabbage

I used to grab any cabbage without thinking, but I learned that a dense, heavy head with tightly packed leaves roasts better than a loose, airy one. The tighter the leaves, the more they hold their shape and develop those sweet, tender layers. Look for firm outer leaves without browning or soft spots, and avoid cabbages that feel light for their size.

Making It Your Own

Once you've nailed the basic recipe, it's easy to play around. I've added a pinch of chili flakes for warmth, swapped honey for maple syrup when I'm out, and even drizzled lime juice over the finished wedges for extra brightness. A friend of mine tosses in a handful of chopped cilantro at the end, and it works surprisingly well.

Serving and Pairing

These wedges shine alongside grilled fish, crispy tofu, or a bowl of steamed rice and pickles. I've also served them as a light main with a fried egg on top, the runny yolk mixing with the miso butter is pure comfort. They're sturdy enough to hold up on a buffet table and impressive enough to anchor a simple weeknight dinner.

• Pair with miso soup and rice for a cozy Japanese-inspired meal.
• Serve alongside roasted salmon or teriyaki chicken for a balanced plate.
• Leftovers can be chopped and tossed into fried rice or grain bowls the next day.

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This dish taught me that vegetables don't need to be complicated to be crave-worthy, just a good glaze and enough heat to coax out their sweetness. Keep a jar of miso in your fridge and you'll always have a way to make dinner feel special.

Recipe FAQs

→ Can I use red cabbage instead of green cabbage?

Yes, red cabbage works beautifully and adds vibrant 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 should I use?

White miso paste is recommended for its mild, slightly sweet flavor. Yellow miso also works well. Avoid red miso as it can be too intense and salty for this dish.

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

Keep the core intact when cutting the wedges. Cut through the core so each wedge stays connected. This holds the layers together during roasting.

→ Can I make this ahead of time?

The miso butter can be prepared up to 3 days in advance and stored in the refrigerator. For best results, roast the cabbage fresh, though leftovers can be reheated in a 180°C oven for 10 minutes.

→ What can I serve with these cabbage wedges?

They pair wonderfully with grilled salmon, teriyaki chicken, pan-seared tofu, or as part of a grain bowl with brown rice and edamame. They also make an excellent vegetarian main dish.

→ How do I know when the cabbage is done roasting?

The cabbage should be golden brown on the edges with visible caramelization, and a knife should slide easily through the thickest part. The outer leaves will be crispy while the interior remains tender.