Miso Butter Roasted Cabbage Wedges

I pulled a whole cabbage from the crisper one Wednesday night with zero plan and a lot of hunger. My roommate walked in just as I was slicing it into thick wedges, and she asked if I was making coleslaw. I wasn't. I had just learned that roasting cabbage transforms it into something golden, sweet, and impossibly tender. That night, miso butter happened because I had both in the fridge, and honestly, it was one of those accidents that sticks.

The first time I made this for a small dinner, someone asked if it was restaurant food. It wasn't, but the miso gave it that kind of depth you don't expect from a vegetable you usually boil or shred. I watched everyone go quiet for a few bites, which is always a good sign. One friend scraped the tray for the caramelized bits stuck to the parchment, and I didn't stop her.

Ingredients

• Green cabbage: Choose a firm, heavy head and keep the core intact so the wedges hold together during roasting.
• Unsalted butter: Softened butter blends smoothly with miso and creates a glaze that clings and browns beautifully in the oven.
• White miso paste: The sweet, mild variety works best here, it brings umami without overpowering the cabbage's natural sweetness.
• Honey or maple syrup: A little sweetness balances the salty miso and helps the edges caramelize to a deep gold.
• Rice vinegar: Adds a gentle tang that cuts through the richness and keeps everything bright.
• Toasted sesame oil: Just a teaspoon brings a nutty warmth that makes the whole dish smell like something special.
• Garlic clove: Finely grated garlic melts into the butter and adds a quiet, savory backbone.
• Toasted sesame seeds: Sprinkle these on at the end for texture and a toasted, almost popcorn like flavor.
• Spring onions: Thinly sliced green onions add a fresh, sharp contrast to the rich, roasted cabbage.
• Black pepper: Freshly ground pepper at the end gives a little bite and visual pop.

Instructions

Get the oven ready:

Preheat your oven to 220°C and line a baking tray with parchment paper so nothing sticks and cleanup stays easy.

Prep the cabbage:

Slice the cabbage into eight thick wedges, leaving the core attached so they don't fall apart. Lay them flat on the tray with a little space between each one.

Make the miso butter:

In a bowl, mix softened butter, miso paste, honey, rice vinegar, sesame oil, and grated garlic until it's completely smooth and glossy.

Brush generously:

Use a pastry brush to coat every side of each wedge with the miso butter, don't be shy. The more you use, the better the glaze.

Roast and flip:

Roast for 25 to 30 minutes, flipping the wedges halfway through so both sides get golden and the edges turn crispy and dark in the best way.

Garnish and serve:

Move the wedges to a platter, then scatter sesame seeds, spring onions, and black pepper over the top. Serve them hot, straight from the oven.

Save

There was a Sunday afternoon when I made this alongside a big pot of rice and some pan fried tofu, and it felt like the kind of meal that didn't need much else. My partner kept going back for more cabbage, which never happens with vegetables in our house. It became one of those dishes I pull out when I want something cozy but don't want to think too hard.

How to Cut Cabbage Wedges

Stand the cabbage upright and slice it in half through the core, then cut each half into four wedges. The core keeps everything together, so don't remove it until after roasting. If your cabbage is huge, you can make smaller wedges, just watch the cook time since thinner pieces roast faster.

Making It Your Own

Once you've made this once, it's easy to play around. I've added chili flakes when I wanted heat, squeezed lime juice over the top for brightness, and even swapped maple syrup for the honey when that's what I had. It's forgiving and flexible, which is exactly what a weeknight side should be.

Serving and Storing

This cabbage is best served hot, right after it comes out of the oven when the edges are still crispy. Leftovers keep in the fridge for up to three days and reheat well in a hot oven or skillet. I've also eaten cold wedges straight from the container, and they're still good, just different.

• Pair it with grilled fish, roasted chicken, or a bowl of steamed rice and a fried egg.
• For a vegan version, swap in plant based butter and use maple syrup instead of honey.
• If you want extra crunch, finish the wedges under the broiler for a minute or two at the end.

Save

Once you roast cabbage this way, it's hard to go back to steaming or boiling it. The miso butter does something quiet and magic, and suddenly cabbage feels like the star of the plate.

Recipe Q&A

→ Can I use red cabbage instead of green?

Yes, red cabbage works well and adds beautiful color. It may take slightly longer to soften, so add 5-10 minutes to the roasting time and check for tenderness.

→ What type of miso paste should I use?

White miso (shiro miso) is recommended for its mild, slightly sweet flavor. Yellow miso also works well. Avoid red miso as it can be too intense and salty for this preparation.

→ How do I keep the cabbage wedges intact while cutting?

Leave the core attached when cutting wedges. Cut the cabbage through the core into 8 equal pieces, ensuring each wedge has a portion of the core to hold the leaves together during roasting.

→ Can I make this ahead of time?

The miso butter can be prepared up to 3 days in advance and refrigerated. For best results, roast the cabbage fresh. Leftovers can be reheated in a 200°C oven for 8-10 minutes.

→ What can I serve with these cabbage wedges?

These pair excellently with grilled salmon, teriyaki chicken, pan-seared tofu, or as part of a grain bowl with rice or quinoa. They also complement Asian-inspired meals beautifully.

→ Is there a substitute for rice vinegar?

Apple cider vinegar or white wine vinegar can substitute for rice vinegar. Use slightly less as they can be more acidic. A squeeze of fresh lemon juice also works in a pinch.