Miso Butter Roasted Cabbage Wedges (Print View)

Buttery cabbage wedges glazed with miso, honey, and sesame oil for an umami-rich fusion side dish.

# Components:

→ Vegetables

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

→ Miso Butter

02 - 4.2 tablespoons 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

# Directions:

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 for uniform roasting.
03 - In a mixing bowl, combine the softened butter, white miso paste, honey or maple syrup, rice vinegar, sesame oil, and grated garlic. Blend until smooth and fully incorporated.
04 - Using a pastry brush, generously coat all sides of the cabbage wedges with the miso butter mixture.
05 - Roast in the oven for 25 to 30 minutes, turning once halfway through cooking, until the cabbage develops golden brown coloring and becomes tender with crisp edges.
06 - Transfer the roasted cabbage to a serving platter. Sprinkle with toasted sesame seeds, sliced spring onions, and freshly ground black pepper.
07 - Serve hot as a side dish or light main course.

# Expert Advice:

01 -
  • Crispy caramelized edges with a tender, buttery interior that feels indulgent but takes barely thirty minutes.
  • The miso butter creates this salty umami depth that makes people ask what you've done differently to plain roasted cabbage.
02 -
  • Turning the wedges halfway through isn't optional—it's what gets you that even caramelization and prevents one side from burning while the other stays pale.
  • Softening your butter before mixing is the difference between a glossy, evenly distributed glaze and a streaky, blotchy mess that never quite coats properly.
03 -
  • If your miso paste has been in the fridge a long time, let it warm to room temperature before mixing so it blends seamlessly into the butter.
  • Don't skip the toasted sesame oil—regular sesame oil is milder and won't give you that roasted, nutty depth that makes people wonder what you did.
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