Miso Butter Roasted Cabbage Wedges

My neighbor handed me a jar of white miso last spring with no explanation, just a knowing smile. I stared at it for weeks until a forgotten cabbage in my crisper drawer begged for attention. The idea of roasting cabbage wedges felt oddly luxurious, like giving humble ingredients a red carpet moment. I whisked miso into softened butter on a whim, brushed it over those pale green wedges, and slid them into a hot oven. The smell that filled my kitchen, sweet and salty and deeply toasted, made me wonder why I had ever overlooked cabbage.

I made this for a small dinner party where everyone claimed they did not like cabbage. By the time I brought the tray to the table, the edges were blistered and shiny, the sesame seeds scattered like tiny jewels. My friend reached for a wedge before I could even set it down, took one bite, and asked if I had been hiding my cooking skills. The platter was empty in minutes, and I realized I had accidentally made cabbage the star of the meal.

Ingredients

• Green cabbage: Choose a firm, heavy head with tightly packed leaves, and leave the core intact so the wedges hold together during roasting.
• Unsalted butter: Softening it at room temperature makes it easy to whisk smooth with the miso, creating a glaze that clings to every surface.
• White miso paste: The sweet, mild variety works best here, lending umami depth without overpowering the cabbage's natural sweetness.
• Honey or maple syrup: A touch of sweetness balances the salty miso and helps the edges caramelize beautifully in the oven.
• Rice vinegar: Just a tablespoon adds brightness and cuts through the richness of the butter.
• Toasted sesame oil: This brings a nutty, aromatic finish that makes the whole dish smell like a warm kitchen in Tokyo.
• Garlic clove: Grating it finely distributes its sharpness evenly through the glaze without leaving chunky bits.
• Toasted sesame seeds: They add a gentle crunch and a final layer of toasted flavor right before serving.
• Spring onions: Thinly sliced, they offer a fresh, mild bite that contrasts the rich, caramelized cabbage.
• Black pepper: Freshly ground pepper at the end wakes up all the other flavors with a gentle kick.

Instructions

Preheat and Prep:

Set your oven to 220°C and line a baking tray with parchment paper so the cabbage does not stick and cleanup stays easy. This high heat is what creates those irresistible crispy edges.

Arrange the Wedges:

Lay the cabbage wedges flat on the tray, giving them a little space so the hot air can circulate and caramelize each surface evenly.

Mix the Miso Butter:

In a small bowl, whisk together the softened butter, miso paste, honey, rice vinegar, sesame oil, and grated garlic until the mixture is silky and uniform. The aroma alone will make you impatient to taste it.

Brush Generously:

Use a pastry brush to coat every side of the cabbage wedges with the miso butter, making sure the glaze seeps into the layers. Do not be shy, this is where all the flavor lives.

Roast and Turn:

Slide the tray into the hot oven and roast for 25 to 30 minutes, flipping the wedges halfway through so both sides turn golden and crisp. The edges should look almost lacquered, with deep caramel spots.

Garnish and Serve:

Transfer the wedges to a platter, sprinkle with toasted sesame seeds, 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, my partner ate three wedges standing at the counter before dinner was even plated. He looked up, slightly embarrassed, and said it tasted like the best part of fried rice without the rice. That is when I knew this recipe was not just a side dish, it was the kind of thing people remember and ask for again.

Making It Your Own

If you want a little heat, whisk in a pinch of chili flakes or a drizzle of chili oil with the miso butter. For a vegan version, swap in plant-based butter and use maple syrup instead of honey, the result is just as luscious. A squeeze of lime juice over the finished wedges adds a bright, citrusy note that cuts through the richness beautifully.

What to Serve It With

These wedges shine alongside grilled salmon, pan-seared tofu, or a simple bowl of steamed rice and pickles. I have also served them as a light main with a fried egg on top and a drizzle of soy sauce. They are versatile enough to fit into almost any meal, yet bold enough to stand alone.

Storage and Reheating

Leftover wedges keep well in an airtight container in the fridge for up to three days. Reheat them in a hot oven or under the broiler to bring back some of that crispy edge, microwaving will make them soft and sad. Honestly though, they rarely last long enough to worry about storage.

• Store in the fridge within two hours of cooking to keep them fresh.
• Reheat at 200°C for about 8 minutes to restore the crispness.
• Do not freeze them, the texture turns mushy when thawed.

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This dish taught me that the simplest vegetables can surprise you when you treat them with a little care and bold flavor. I hope it becomes one of those recipes you turn to on busy nights when you want something comforting, quick, and just a little bit special.

Recipe Questions & Answers

→ Can I make this dairy-free?

Yes, simply substitute the unsalted butter with your preferred vegan butter alternative. The miso butter mixture will work just as well and maintain the rich, umami flavor profile.

→ What type of miso works best?

White miso is recommended for its mild, slightly sweet flavor that complements the butter and honey beautifully. You can use yellow miso as well, though red miso may be too intense for this dish.

→ How do I cut the cabbage into wedges?

Cut the cabbage through the core into 8 equal wedges, keeping the core intact on each piece. This helps the wedges hold together during roasting and ensures even cooking.

→ Can I prepare the miso butter in advance?

Absolutely. Mix the miso butter up to 3 days ahead and store it covered in the refrigerator. Let it soften at room temperature before brushing onto the cabbage wedges.

→ What dishes pair well with these cabbage wedges?

These work beautifully alongside grilled fish, pan-seared tofu, teriyaki chicken, or as part of a rice bowl. They also complement roasted meats and other Asian-inspired mains perfectly.

→ How can I add more flavor variations?

Try adding chili flakes for heat, a squeeze of fresh lime juice for brightness, or sprinkle with furikake seasoning. You can also drizzle with extra sesame oil or add grated ginger to the miso butter.