Crispy Miso Butter Roasted Cabbage Wedges
These Miso Butter Roasted Cabbage Wedges turn a simple head of cabbage into something you’ll actually crave. The combination of salty, savory miso and melted butter caramelizes in the oven, giving you those insanely good crispy bits on every single slice. It’s fast, inexpensive, and an effortless way to upgrade weeknight dinners.
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
Instructions
Prepare the oven
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
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.
Make the miso butter
- In a small bowl, combine: Butter, White miso, Garlic, Soy sauce, Sesame oil, Honey (if using)
- Mix until smooth.
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.
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.
Garnish and serve
- Sprinkle with sesame seeds, sliced green onions, and freshly cracked black pepper before serving.