Miso Butter Roasted Cabbage Wedges

My neighbor brought over a container of roasted cabbage wedges one autumn evening, still warm from her oven, and the kitchen filled with this deep, nutty aroma I couldn't quite place. She mentioned miso butter in that casual way people do when they've stumbled onto something brilliant, and I watched her cut into one to reveal the caramelized edges and tender inside. That first bite changed how I thought about cabbage entirely, moving it from background vegetable to something worth building a dinner around.

I made this for a potluck where everyone brought the expected rice dishes and proteins, and watching people go back for thirds of what they assumed was just a side dish felt like winning a quiet victory. My coworker actually asked for the recipe mid-bite, which almost never happens.

Ingredients

• 1 medium green cabbage (about 1.2 kg), cut into 8 wedges with core left intact: The core is your secret weapon here, holding everything together during roasting so you get those charred edges without falling apart.
• 60 g unsalted butter, softened: Softening it first means the miso paste blends smoothly instead of fighting you, creating that silky coating.
• 2 tbsp white miso paste: This is the soul of the dish, bringing sweetness and that savory depth that makes people pause and ask what you did.
• 1 tbsp honey or maple syrup: Balances the miso's saltiness and helps create caramelization on the edges during roasting.
• 1 tbsp rice vinegar: A small but essential amount that cuts through the richness and keeps everything from feeling heavy.
• 1 tsp toasted sesame oil: Don't skip this, even though it's tiny, because it's where that nutty complexity comes from.
• 1 garlic clove, finely grated: Grating rather than mincing distributes it evenly through the butter without any harsh bits.
• 1 tbsp toasted sesame seeds: These scatter across the top for crunch and visual appeal, but more importantly, they taste like home.
• 2 spring onions, thinly sliced: A last-minute freshness that keeps the whole dish from feeling too heavy.
• Freshly ground black pepper, to taste: Finish with this just before serving to keep the pepper's bite sharp and present.

Instructions

Quickly cook hard boiled, poached, or scrambled eggs and omelets for easy breakfasts and meal prep.

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Heat your oven and prepare:

Preheat to 220°C (425°F) and line your baking tray with parchment paper so nothing sticks and cleanup becomes a breeze. This high temperature is crucial for getting those crispy, caramelized edges while keeping the inside tender.

Arrange the cabbage:

Place your wedges on the tray with space between each one, core side down, so they can roast evenly and develop those golden, burnished edges. Crowding them steams rather than roasts.

Make the miso butter magic:

Combine softened butter, miso paste, honey, rice vinegar, sesame oil, and grated garlic in a bowl, stirring until you have a smooth, glossy paste that clings to a brush. This is where all the flavor lives, so don't rush it.

Coat generously:

Using a pastry brush, paint this mixture over every surface of the cabbage wedges, getting into the crevices where the flavors will deepen during roasting. Don't be timid with it.

Roast with a turn:

Slide the tray into the oven for 25 to 30 minutes, turning the wedges halfway through so they brown evenly on both sides. You'll know they're done when the edges are deep golden and a fork glides through the thickest parts.

Finish and serve:

Transfer to a serving platter while still warm, then scatter sesame seeds, spring onions, and a grind of black pepper across the top. Serve immediately so the contrast between warm cabbage and fresh garnish really sings.

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There's something quietly satisfying about watching someone expect a humble side dish and instead discover something that makes them sit up straighter. This dish has that quality, the kind that shifts how people think about what vegetables can do on a plate.

The Magic of Miso Butter

Miso butter is one of those combinations that seems simple but works because it's balancing so many things at once. The white miso brings umami and a subtle sweetness, the butter makes everything silky, the vinegar keeps it from cloying, and the sesame oil adds this toasted richness that ties everything back to something vaguely Japanese without being precious about it. Once you make it once, you'll start thinking about what else it could coat or dress.

Variations and Flexibility

This recipe adapts easily if you're working around dietary restrictions or just what you have on hand. Vegan butter works beautifully in place of regular butter, and maple syrup can replace honey without any loss. The sesame oil is harder to swap, but you could stretch it slightly with a neutral oil if you need to.

When to Serve This

These wedges sit perfectly alongside grilled fish or roasted tofu, but they're also substantial enough to be the main event with some rice and a sharp salad alongside. They're best eaten fresh from the oven while the cabbage is still steaming and the edges still have that slight crispness, but leftovers are excellent cold the next day, almost like a miso-butter slaw.

• For an extra touch of brightness, squeeze fresh lime juice over everything right before eating.
• If you want heat, add a pinch of chili flakes to the miso butter mixture before brushing.
• These work beautifully as part of a vegetable-forward table rather than the only side, so make extra.

Air fry, roast, reheat, and dehydrate meals quickly for crispy snacks and easy weeknight dinners.

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This is the kind of recipe that sneaks into your regular rotation and then becomes something people ask you to bring to gatherings. It asks so little of you but gives so much back.

Recipe FAQ

→ Can I use red cabbage instead of green?

Yes, red cabbage works beautifully and adds vibrant color. It may take a few extra minutes to become tender, so check for doneness after 30 minutes of roasting.

→ What type of miso paste works best?

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

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

Leave the core intact when cutting the wedges. Cut the cabbage through the core so each wedge has a portion of core holding the leaves together during roasting.

→ Can I prepare the miso butter in advance?

Absolutely. The miso butter can be made up to 3 days ahead and stored covered in the refrigerator. Bring to room temperature before brushing onto the cabbage for easier application.

→ What can I serve with these cabbage wedges?

These pair excellently with grilled salmon, teriyaki chicken, pan-fried tofu, or as part of a Buddha bowl with rice and pickled vegetables. They also complement Asian-inspired grain salads beautifully.

→ How do I store leftovers?

Store cooled wedges in an airtight container in the refrigerator for up to 3 days. Reheat in a 200°C oven for 8-10 minutes to restore crispness, or enjoy cold in salads.