Crispy Miso Butter Roasted Cabbage Wedges

Roasted cabbage Wedges are one of those recipes that surprises almost everyone who tries it.

What starts as a simple head of cabbage transforms in the oven into tender, buttery wedges with deeply caramelized edges and a rich, savory flavor. Add a glaze made from miso butter, garlic, and a touch of soy sauce, and you have an easy side dish that tastes like it came from a restaurant.

Whether you’re looking for a healthy weeknight side, a vegetarian centerpiece, or a new way to enjoy cabbage, these Miso Butter Roasted Cabbage Wedges deliver bold umami flavor with very little effort.

Why You’ll Love This Recipe

This recipe combines simple ingredients with a cooking method that brings out cabbage’s natural sweetness.

Some of the reasons it has become a favorite include:

• Crispy, caramelized edges
• Tender, buttery centers
• Rich umami flavor from miso
• Ready in about 40 minutes
• Budget-friendly ingredients
• Naturally vegetarian
• Easy to make vegan with plant-based butter
• Perfect alongside meat, seafood, or tofu

Ingredients

• 1 medium green cabbage
• 3 tablespoons unsalted butter, softened
• 2 tablespoons white miso paste
• 2 garlic cloves, minced
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1 teaspoon honey or maple syrup (optional)
• Freshly ground black pepper
• Salt, if needed
• Sesame seeds for garnish
• Sliced green onions for garnish

How to Make Miso Butter Roasted Cabbage Wedges

1. Prepare the oven

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.

2. Cut the cabbage

Remove any damaged outer leaves. Slice the cabbage into 6 to 8 wedges, leaving the core intact so each wedge holds together.

3. Make the miso butter

In a small bowl, combine:

• Butter
• White miso
• Garlic
• Soy sauce
• Sesame oil
• Honey (if using)

Mix until smooth.

4. Coat the cabbage

Arrange the wedges on the baking sheet. Brush the miso butter generously over every surface, making sure it gets between some of the leaves.

5. Roast

Bake for 30 to 35 minutes until the cabbage becomes tender and the edges turn deep golden brown.

For extra caramelization, broil for 2 to 3 minutes at the end, watching carefully to prevent burning.

6. Garnish and serve

Sprinkle with sesame seeds, sliced green onions, and freshly cracked black pepper before serving.

Tips for the Best Roasted Cabbage

• Roast at a high temperature for maximum caramelization.
• Don’t overcrowd the baking sheet.
• Use softened butter so the glaze spreads evenly.
• White miso provides the mildest flavor, but yellow miso also works well.
• Leave the core attached so the wedges stay intact.
• Brush on extra glaze halfway through roasting for even more flavor.

Easy Variations

There are plenty of ways to customize this recipe.

Make it spicy: Add chili flakes or a spoonful of gochujang.

Make it vegan: Replace butter with vegan butter.

Add citrus: Finish with fresh lemon or lime juice.

Extra crispy: Top with toasted panko breadcrumbs during the last five minutes.

Cheesy version: Sprinkle grated Parmesan over the cabbage just before serving.

What to Serve With It

These roasted cabbage wedges pair well with almost any main course.

Great serving ideas include:

• Roast chicken
• Grilled steak
• Baked salmon
• Crispy tofu
• Rice bowls
• Soba noodles
• Mashed potatoes
• Roasted mushrooms
• Quinoa
• Grilled pork chops

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days.

To reheat, bake at 375°F (190°C) for about 10 minutes or warm in an air fryer until hot and crispy. Microwaving works but softens the caramelized edges.

Recipe FAQ’s

Can I use red cabbage?

Yes. Red cabbage works well, although it develops a slightly sweeter flavor and a darker color after roasting.

Which miso is best?

White miso is recommended because it’s mild, slightly sweet, and balances perfectly with butter.

Can I prepare it ahead of time?

You can prepare the miso butter and cut the cabbage several hours in advance. Brush on the glaze just before roasting.