If you’re ready for the simplest side dish that will earn an outsized share of compliments, allow me to introduce Miso Butter Roasted Cabbage Wedges. Imagine crisp-edged, golden cabbage, roasted until tender, cloaked with an umami-packed glaze of miso and butter, then finished with an irresistible sprinkle of toasted sesame seeds and scallions. This recipe transforms humble cabbage into something utterly craveable, perfect alongside a weeknight main or showcased proudly at your next gathering. One bite, and I promise you’ll see cabbage in a whole new light!
Ingredients You’ll Need
With just a handful of thoughtfully chosen ingredients, Miso Butter Roasted Cabbage Wedges come together in a snap. Each component brings its own unique magic to the dish, creating layers of flavor and wonderful texture you won’t want to miss.
- Green cabbage: Selecting a fresh, firm cabbage gives you crispy edges and tender, sweet interiors after roasting.
- Unsalted butter: Softened to easily blend with the miso, this adds luxurious richness and helps everything caramelize beautifully.
- White miso paste: This star ingredient offers deep, savory umami flavor and just a touch of sweetness.
- Olive oil: Helps the cabbage brown and carry the flavors into every layer of the wedge.
- Rice vinegar: A splash of this brightens things up and balances all the rich flavors.
- Honey: Adds a subtle sweetness, rounding out the sharpness of the miso and vinegar perfectly.
- Garlic (minced): One clove is all you need for an aromatic boost that infuses the whole batch.
- Sesame oil: Just a dash brings that classic nutty aroma and depth—you’ll notice it instantly.
- Salt and pepper: Season to taste to draw out all the flavors, but don’t forget the miso is salty on its own!
- Toasted sesame seeds and chopped scallions: These simple garnishes add color, crunch, and a pop of fresh flavor right at the finish.
How to Make Miso Butter Roasted Cabbage Wedges
Step 1: Prep Your Oven and Pan
Start by preheating your oven to 425°F (220°C). This high heat is what delivers those gorgeously crisp edges we love. Line a baking sheet with parchment paper—this prevents sticking and makes clean-up a breeze, so you’re already winning.
Step 2: Mix the Miso Butter Magic
In a small bowl, combine the softened butter, white miso paste, olive oil, rice vinegar, honey, minced garlic, and sesame oil. Stir enthusiastically until you have a lusciously smooth, creamy mixture. This is the secret sauce that makes Miso Butter Roasted Cabbage Wedges a knockout: deeply savory, a bit sweet, and wonderfully aromatic.
Step 3: Prepare the Cabbage
Cut your cabbage into 6 wedges—try to keep the stem intact for each wedge so they hold together during roasting. Arrange the wedges, cut side up, on your prepared baking sheet. Now for the fun part: brush each wedge generously with your miso butter, making sure to get it into the nooks and crannies between the leaves. This step is key—don’t be shy!
Step 4: Season and Roast
Once your wedges are beautifully coated, sprinkle them with salt and freshly cracked black pepper. Slide them into your hot oven and roast for 25 to 30 minutes, flipping each wedge halfway through. You’re looking for beautifully browned edges and wonderfully tender centers. If you have a little extra miso butter left, give the wedges another quick brush for extra shine and flavor in the final minutes of roasting.
Step 5: Garnish and Serve
As soon as the cabbage comes out of the oven, transfer the wedges to a serving platter. Shower them with toasted sesame seeds and a big handful of fresh, chopped scallions. Admire your handiwork—the colors and aromas alone make it hard to wait to dig in!
How to Serve Miso Butter Roasted Cabbage Wedges
Garnishes
Toasted sesame seeds and scallions are the classic finishing touches for Miso Butter Roasted Cabbage Wedges. If you’re feeling bold, try a light sprinkle of chili flakes or a few drops of chili oil for a subtle kick. You can even finish with finely grated lemon zest or a squeeze of lime for a fresh, zippy twist.
Side Dishes
This dish plays well with others. Serve Miso Butter Roasted Cabbage Wedges next to grilled chicken, roasted salmon, or crispy tofu for a balanced plate. For a vegetarian feast, pair them with steamed rice and a simple miso soup, or add a tangle of soba noodles tossed with sesame oil.
Creative Ways to Present
Arrange the wedges tightly on a platter for a rustic, family-style vibe or fan them out individually for a more elegant presentation. If you want to get fancy, drizzle extra miso butter over the top right before serving and scatter on microgreens or shaved radish for even more color and texture.
Make Ahead and Storage
Storing Leftovers
Once cooled, pop any leftover Miso Butter Roasted Cabbage Wedges into an airtight container and store in the fridge. They’ll stay tasty and texturally lovely for up to three days, making them perfect for meal prep or quick weekday lunches.
Freezing
Cabbage tends to soften further once frozen and thawed, so while you can freeze leftovers in a pinch, expect the texture to turn quite soft. If you do freeze, wrap wedges well and use within a month. Thaw overnight in the fridge before reheating.
Reheating
For best results, reheat Miso Butter Roasted Cabbage Wedges in a 375°F oven for about 10–12 minutes, until heated through and edges crisp up again. Microwaving works too, but know you’ll lose a bit of that appealing roasty texture.
FAQs
Can I use a different type Side Dish
Absolutely! While green cabbage works beautifully, Savoy cabbage or even napa cabbage makes a great substitute. Just keep an eye on roasting times, as napa cabbage tends to cook a little faster.
Is this recipe vegan-friendly?
It’s easy to make vegan Miso Butter Roasted Cabbage Wedges. Simply swap in a plant-based butter and double-check that your miso paste is vegan (most white miso is, but it’s always good to confirm).
Can I add extra vegetables to roast alongside?
Definitely! Try tossing in halved Brussels sprouts, carrot sticks, or chunks of sweet potato. Drizzle them with a little extra of the miso butter mixture before roasting for a unified flavor throughout.
What if I can’t find white miso?
If white miso isn’t available, yellow miso will work in a pinch. Red miso is more robust and saltier, so use less, and expect a bolder, earthier flavor profile.
How spicy can I make these wedges?
As spicy as you like! Just add a pinch of red pepper flakes or a drizzle of chili oil to your miso butter or sprinkle chili crisp over the finished dish. Taste and adjust to find your perfect level of heat.
Final Thoughts
If you haven’t fallen in love with cabbage yet, Miso Butter Roasted Cabbage Wedges might just be the recipe that changes everything. I can’t wait for you to try this savory, crispy, irresistibly flavorful take on a classic veggie. Give it a whirl and let your kitchen fill with the delicious aroma of miso and butter—your tastebuds will thank you!
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Miso Butter Roasted Cabbage Wedges Recipe
- Total Time: 40 minutes
- Yield: 6 wedges 1x
- Diet: Vegetarian
Description
Indulge in the umami-rich flavors of these Miso Butter Roasted Cabbage Wedges. The tender cabbage is coated in a savory miso butter mixture and roasted to perfection, creating a delicious side dish or vegetarian main.
Ingredients
Cabbage Wedges:
- 1 medium green cabbage (cut into 6 wedges)
Miso Butter Mixture:
- 3 tablespoons unsalted butter (softened)
- 1½ tablespoons white miso paste
- 1 tablespoon olive oil
- 1 tablespoon rice vinegar
- 2 teaspoons honey
- 1 clove garlic (minced)
- ½ teaspoon sesame oil
- Salt and pepper to taste
Garnish:
- Toasted sesame seeds
- Chopped scallions
Instructions
- Preheat the Oven: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Mix the Miso Butter: In a small bowl, combine the softened butter, miso paste, olive oil, rice vinegar, honey, garlic, and sesame oil until smooth.
- Prepare the Cabbage: Place the cabbage wedges on the baking sheet and brush generously with the miso butter mixture, ensuring it gets between the layers. Season with salt and pepper.
- Roast the Cabbage: Roast for 25–30 minutes, flipping halfway through, until the edges are browned and the centers are tender.
- Finish and Serve: Remove from the oven, drizzle with any remaining miso butter, and garnish with sesame seeds and chopped scallions before serving.
Notes
- For a spicier kick, sprinkle red pepper flakes over the miso butter mixture.
- Pair this dish with grilled meats, tofu, or enjoy it as a standalone vegetarian main.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 wedge
- Calories: 110
- Sugar: 4g
- Sodium: 280mg
- Fat: 8g
- Saturated Fat: 3.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 10mg
