Miso Butter Roasted Cabbage Wedges (Printable)

Buttery cabbage wedges with sweet miso glaze, crispy edges, and umami-rich flavor in just 40 minutes.

# What You'll Need:

→ Vegetables

01 - 1 medium green cabbage (about 2.6 lbs), cut into 8 wedges, core left intact

→ Miso Butter

02 - 4.2 oz 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 Steps:

01 - Preheat the oven to 425°F. Line a baking tray with parchment paper.
02 - Arrange the cabbage wedges on the prepared tray, spacing them evenly.
03 - In a bowl, mix together the softened butter, miso paste, honey or maple syrup, rice vinegar, sesame oil, and grated garlic until smooth.
04 - Generously brush the miso butter mixture over all sides of the cabbage wedges.
05 - Roast in the oven for 25 to 30 minutes, turning once halfway through, until the cabbage is golden brown and tender with crisp edges.
06 - Transfer to a serving platter. Sprinkle with toasted sesame seeds, sliced spring onions, and black pepper. Serve hot as a side or light main.

# Expert Advice:

01 -
  • It turns an inexpensive vegetable into something that tastes like it belongs in a fancy restaurant.
  • The miso butter creates a sweet, salty, umami glaze that clings to every caramelized edge.
  • Minimal prep and one tray means you can focus on other parts of the meal.
  • Crispy on the outside, tender and silky inside, with layers that pull apart like butter.
02 -
  • If your butter is too cold, it won't blend smoothly with the miso and you'll end up with clumps instead of a silky glaze.
  • Don't skip turning the wedges halfway, or one side will burn while the other stays pale and sad.
  • Let the cabbage roast until the edges are actually crispy, not just soft, patience here is rewarded.
03 -
  • Grate the garlic instead of mincing it so it disappears into the butter and doesn't burn in the oven.
  • If your cabbage wedges are thick, score the flat sides lightly with a knife so the miso butter can penetrate deeper.
  • Brush any leftover miso butter over the wedges halfway through roasting for an extra glossy finish.
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