Save There's something about the smell of miso hitting hot butter that makes you stop whatever you're doing in the kitchen. I discovered this combination completely by accident one evening when I had a head of cabbage that needed using and a jar of white miso staring at me from the pantry shelf. The resulting wedges came out of the oven caramelized at the edges, nutty from the sesame oil, and somehow both comforting and sophisticated at the same time. Now it's become one of those dishes I make when I want to feel like I've done something special without actually trying that hard.
I made these for a dinner party last autumn when everyone arrived hungry and skeptical about a cabbage side dish. By the time the platter hit the table, people were already reaching for pieces before I'd even sat down, and someone actually asked for the recipe while their mouth was still full. That's when I knew this wasn't just a side dish—it had become something my friends genuinely wanted to recreate.
Ingredients
- 1 medium green cabbage, cut into 8 wedges: Keeping the core intact is the secret to those beautiful golden wedges that hold their shape instead of falling apart in the oven.
- 60 g unsalted butter, softened: Softening it first means the miso and other flavors blend smoothly instead of creating little clumps that won't spread evenly.
- 2 tbsp white miso paste: White miso has a gentler, slightly sweeter profile than red varieties, so it plays nicely with the honey without becoming overpowering.
- 1 tbsp honey or maple syrup: Either works beautifully, though maple syrup adds an earthier note that feels especially good in autumn.
- 1 tbsp rice vinegar: This brings brightness and prevents the miso butter from feeling one-dimensional or too rich on the palate.
- 1 tsp toasted sesame oil: Use the toasted variety for maximum nutty flavor—regular sesame oil tastes like you forgot to add something.
- 1 garlic clove, finely grated: Grating releases more of the garlic's oils and distributes it evenly throughout the butter so you get flavor in every brushstroke.
- 1 tbsp toasted sesame seeds: These add that final textural contrast and a whisper of nuttiness that brings everything together.
- 2 spring onions, thinly sliced: The green parts provide a fresh, oniony bite that cuts through the richness beautifully.
Instructions
- Heat your oven and prep your workspace:
- Preheat to 220°C and line your tray with parchment paper so cleanup isn't something you're dreading later. This temperature is hot enough to get that caramelization happening quickly.
- Arrange your cabbage wedges:
- Space them out on the tray with a bit of room between each one—this gives the heat space to work its magic and prevents steaming. The core holding everything together is what makes this work, so resist the urge to separate the layers.
- Create the miso butter magic:
- Mix your softened butter with the miso, honey, rice vinegar, sesame oil, and grated garlic in a bowl until you have something that looks like a silky paste. Taste it with a tiny spoon if you're curious—it should be salty and rich with a hint of sweetness.
- Brush generously and generously again:
- Don't be shy with the miso butter; coat all the sides of those wedges. A pastry brush works best, but your fingers work fine too if you don't mind a little mess.
- Roast until golden and tender:
- Pop them in the oven for 25 to 30 minutes, turning them halfway through so both sides get that gorgeous caramelization. You'll know they're ready when the outer leaves are crispy and browned at the edges but the cabbage still has some give when you press it gently.
- Finish with the flourish:
- Transfer to a serving platter while everything's still hot and steaming, then scatter over the toasted sesame seeds, spring onions, and a grind of fresh black pepper. The warmth will make the garnishes smell incredible.
Save There's a moment when these come out of the oven and the kitchen fills with this savory-sweet-nutty smell that makes you realize how simple ingredients can become something that tastes like real cooking. It's the kind of dish that transforms a regular weeknight into something that feels intentional, even when you threw it together without any real planning.
When to Serve These Wedges
These work equally well as a substantial side dish next to grilled fish or roasted tofu, or tucked into a rice bowl with some greens and a soft egg. I've also served them at room temperature the next day as part of a lunch spread, and honestly they're almost better that way because the flavors have had time to settle and deepen.
Making It Your Own
The beauty of this recipe is how flexible it really is once you understand the basic formula. A pinch of chili flakes will add heat if you want something more assertive, while a squeeze of fresh lime juice right before serving brings everything into sharper focus. I've also experimented with adding a tiny splash of soy sauce for extra umami, though if you do that, taste before adding more salt anywhere else.
Storage and Serving Tips
These are best eaten immediately while the contrast between crispy edges and tender centers is still at its peak. Leftovers keep in the fridge for a couple of days and reheat reasonably well, though you might need to add a little brush of extra miso butter before warming them through to restore some of that glossy richness.
- Store leftovers in an airtight container and reheat gently in a warm oven rather than the microwave to preserve texture.
- If you're making these for a crowd, you can brush the cabbage with miso butter an hour or two ahead, then roast just before serving.
- The miso butter mixture itself keeps in the fridge for about a week, so consider making a batch to have on hand for vegetables, roasted fish, or even bread.
Save This recipe taught me that sometimes the most memorable dishes come from happy accidents and pantry staples you weren't sure what to do with. It's a quiet, unpretentious way to make people feel looked after through food.
Recipe Questions
- → Can I use red cabbage instead of green?
Yes, red cabbage works well and adds vibrant color. It may take a few extra minutes to roast until tender.
- → What type of miso should I use?
White miso is recommended for its mild, slightly sweet flavor. Yellow miso also works, but avoid red miso as it can be too strong.
- → How do I prevent the cabbage from drying out?
Brush the miso butter generously on all sides and turn the wedges halfway through roasting to ensure even caramelization and moisture retention.
- → Can I make this ahead of time?
Best served fresh from the oven for optimal texture. You can prep the cabbage wedges and miso butter mixture up to 4 hours ahead and refrigerate separately.
- → What can I serve this with?
Pairs excellently with grilled salmon, teriyaki chicken, pan-fried tofu, steamed rice, or as part of a Japanese-inspired meal spread.
- → How do I know when the cabbage is done?
The cabbage should be tender when pierced with a fork, with golden-brown caramelized edges and slightly crispy outer leaves.