Miso Butter Roasted Cabbage Wedges (Printable Version)

Tender golden cabbage wedges with savory miso butter glaze

# What You Need:

→ Vegetables

01 - 1 medium green cabbage (about 2 lbs), cut into 8 wedges, core left intact

→ Miso Butter

02 - 4 tbsp unsalted butter, softened
03 - 2 tbsp white miso paste
04 - 1 tbsp soy sauce (use tamari for gluten-free)
05 - 1 tbsp maple syrup or honey
06 - 1 tsp rice vinegar
07 - 2 garlic cloves, finely minced
08 - 1 tsp freshly grated ginger

→ For Roasting

09 - 2 tbsp olive oil
10 - Freshly ground black pepper, to taste

→ Garnishes (optional)

11 - 1 tbsp toasted sesame seeds
12 - 2 green onions, thinly sliced
13 - 1 tsp chili flakes or togarashi

# How to Make It:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Arrange cabbage wedges on the prepared baking sheet, cut sides up. Drizzle with olive oil and season with black pepper.
03 - In a small bowl, combine softened butter, miso paste, soy sauce, maple syrup, rice vinegar, minced garlic, and ginger. Mix until smooth.
04 - Spread about half the miso butter over the tops of the cabbage wedges.
05 - Roast in the oven for 20 minutes.
06 - Remove from oven, gently flip wedges, and spread the remaining miso butter on the new top sides.
07 - Roast for an additional 15 minutes, or until cabbage is golden, tender, and lightly caramelized at the edges.
08 - Transfer to a serving platter. Garnish with toasted sesame seeds, green onions, and chili flakes if desired. Serve warm.

# Expert Tips:

01 -
  • The contrast between tender, sweet cabbage and the salty umami miso butter is absolutely addictive
  • It takes just 10 minutes of active prep but tastes like something from a restaurant
  • Leftovers reheat beautifully, making it perfect for meal prep or unexpected guests
02 -
  • Don't remove the core when cutting the cabbage or the wedges will fall apart during roasting
  • The miso butter will seem thick but it melts beautifully as the cabbage roasts
  • Watch closely in the final minutes as the sugar in the miso mixture can quickly go from golden to too dark
03 -
  • Let the cabbage wedges rest for 5 minutes after roasting so they firm up slightly for easier serving
  • Make double the miso butter and keep it in the fridge for instant flavor on roasted vegetables or steamed fish

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