Miso Butter Roasted Cabbage Wedges (Printable)

Golden roasted cabbage wedges with savory miso butter glaze, ready in 45 minutes.

# What You'll 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

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

# Directions:

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. Remove from oven, gently flip wedges, and spread the remaining miso butter on the new top sides.
06 - Roast for an additional 15 minutes, or until cabbage is golden, tender, and lightly caramelized at the edges.
07 - Transfer to a serving platter. Garnish with toasted sesame seeds, green onions, and chili flakes if desired. Serve warm.

# Cooking Tips:

01 -
  • Cabbage transforms into something youd actually crave, with edges that catch and caramelize like little savory candies
  • The miso butter sauce works on everything else in your kitchen too from roasted potatoes to grilled corn
02 -
  • Dont be tempted to cut out the core, it is literally the only thing keeping your wedges from turning into a pile of separated leaves
  • The butter can separate in the oven, so do not panic if you see little pools of golden fat forming on the baking sheet
03 -
  • Room temperature butter blends infinitely better with the miso paste, so plan ahead and pull it out of the fridge early
  • If your miso paste has been sitting in the fridge forever, give it a good stir before measuring, the liquid separates over time

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