Miso-Butter Roasted Cabbage Wedges

This dish transforms humble cabbage into a show-stopping side with a savory miso-butter glaze that caramelizes beautifully.

Print Recipe

Prep Time 10

Cook Time 30

Total Time 40

Course Side Dish

Cuisine Asian, Vegetarian

Servings 6 servings

Ingredients

Main Ingredients

1 head cabbage, cut into wedges (about 6–8 wedges)
4 tablespoons unsalted butter, melted Substitute vegan butter or olive oil for dairy-free
3 tablespoons miso paste (white/shiro for mild, yellow for medium, red for stronger flavor)
2 tablespoons olive oil (or neutral oil like avocado oil)
Salt and freshly ground black pepper, to taste Use sparingly — miso is salty
Optional garnish: sesame seeds, sliced green onions, or a squeeze of lemon

Instructions

Preparation

Preheat the oven to 400°F (200°C). Line a baking sheet with foil or parchment for easier cleanup.
Whisk the glaze: combine melted butter, miso paste, and olive oil in a small bowl until smooth and pourable.
Arrange wedges: place the cabbage wedges cut-side up on the prepared sheet, leaving space between them so air can circulate.
Glaze and season: brush the miso-butter evenly over each cut face. Lightly season with pepper and only a pinch of salt if needed.

Cooking

Roast: slide into the oven and roast for 25–30 minutes. The edges should crisp and brown and a knife should slip into the core with little resistance.
Finish and serve: transfer to a platter, sprinkle with sesame seeds or sliced green onions if using, and serve warm.

Notes

For a lower-fat option, swap half the butter for extra olive oil. If using darker miso, reduce by 1 tablespoon and taste before glazing. Cut wedges uniformly, about 1–1½-inch thick, for even roasting.

Keyword butter, cabbage, Easy Recipes, miso, roasted vegetables