Miso Butter Roasted Cabbage Wedges

Buttery cabbage wedges glazed with sweet miso butter, delivering crispy edges and umami-rich comfort in every bite.

# What You Need:

→ Vegetables

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

→ Miso Butter

02 - 4.2 oz 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

# How To Make It:

01 - Preheat oven to 425°F. Line a baking tray with parchment paper.

02 - Place cabbage wedges on prepared tray with even spacing between each wedge.

03 - Combine softened butter, miso paste, honey, rice vinegar, sesame oil, and grated garlic in a mixing bowl. Stir until smooth and well combined.

04 - Using a pastry brush, generously coat all sides of each cabbage wedge with the miso butter mixture.

05 - Roast in preheated oven for 25-30 minutes, turning wedges once at the halfway point. Continue until cabbage is golden brown, tender, and edges are crispy.

06 - Transfer roasted cabbage wedges to a serving platter. Sprinkle with toasted sesame seeds, sliced spring onions, and freshly ground black pepper.

07 - Serve immediately as a side dish or light main course.

# Expert Advice:

01 -

It turns humble cabbage into something you'll crave, with crispy caramelized edges and a creamy, umami glaze that coats every bite.
The miso butter does all the heavy lifting while you do almost nothing, just brush and roast.
It works as a side dish or a light dinner, especially when you pile it next to rice or grilled anything.

02 -

Don't skip flipping the wedges halfway, that's when the underside gets its chance to caramelize and crisp up.
If your miso butter looks too thick, warm it slightly in the microwave for a few seconds so it spreads easily.

03 -