If you’ve never tried Miso Butter Roasted Cabbage Wedges, you are in for an unforgettable treat. Imagine crisp-edged, caramelized cabbage coated in a savory, umami-rich blend of miso and butter, then roasted until meltingly tender in the middle. This easy yet impressive dish transforms humble cabbage into a star-worthy side, perfect for impressing guests or jazzing up a weeknight dinner. The Asian-inspired flavors make every bite irresistible, and you’ll soon find yourself craving those golden wedges again and again!
Ingredients You’ll Need
The beauty of Miso Butter Roasted Cabbage Wedges lies in how just a few thoughtfully chosen ingredients come together to create a showstopping side dish. Each element plays a distinct role in making these wedges so wonderfully savory, crisp, and flavorful.
- Green cabbage: Use a medium head, making sure to keep the core intact when cutting wedges so they hold together during roasting.
- Unsalted butter: Softened to blend easily with miso; it creates that signature creamy, rich coating.
- White miso paste: Provides deep umami and a touch of sweetness that pairs beautifully with roasted cabbage.
- Olive oil: Adds silkiness, helps the miso butter spread over the cabbage evenly, and contributes to crisp edges.
- Rice vinegar: A splash of acidity brightens the flavors and balances the richness of the miso butter.
- Soy sauce: Adds savory depth and enhances the natural flavors of the cabbage.
- Garlic: Freshly minced for a subtle aromatic kick that lifts the whole dish.
- Fresh ginger: Grated for a gentle warmth and brightness that complements the savory miso.
- Salt and freshly ground black pepper: Season to taste, but don’t be shy—cabbage loves bold seasoning.
- Chopped scallions and toasted sesame seeds: For garnish, adding crunch, color, and a burst of freshness.
How to Make Miso Butter Roasted Cabbage Wedges
Step 1: Prep the Oven and Baking Sheet
Begin by heating your oven to 425°F (220°C). This high heat is what gives the cabbage its deliciously crispy outer layers while keeping the centers juicy and tender. Line a large baking sheet with parchment paper to prevent sticking and make cleanup a breeze.
Step 2: Mix the Miso Butter
In a small bowl, thoroughly blend the softened butter, white miso paste, olive oil, rice vinegar, soy sauce, minced garlic, and grated ginger. The result is a gloriously fragrant, golden paste that’s ready to slather generously over your cabbage wedges.
Step 3: Slice and Arrange the Cabbage
Cut your cabbage into 8 even wedges, making sure to keep the core attached to each wedge—this simple trick keeps everything intact as it roasts. Place the wedges cut side down and spaced apart on your prepared sheet so every bit can crisp up.
Step 4: Slather with Miso Butter
Using a pastry brush (or your clean hands if you’re feeling bold), coat every inch of the cabbage wedges with the miso butter mixture. Be sure to get into every little fold and crevice! Season lightly with salt and plenty of black pepper.
Step 5: Roast to Perfection
Roast your Miso Butter Roasted Cabbage Wedges for 25 to 30 minutes, flipping them once about halfway through. They’re ready when the edges are rich golden brown and crispy, and the centers are fork-tender. Let them cool slightly out of the oven as those flavors intensify while resting.
How to Serve Miso Butter Roasted Cabbage Wedges
Garnishes
Once your cabbage comes out of the oven, don’t skip the garnish: a flurry of chopped scallions and toasted sesame seeds. These little touches add a burst of freshness, color, and crunch, taking the Miso Butter Roasted Cabbage Wedges from tasty to downright irresistible.
Side Dishes
Pair your Miso Butter Roasted Cabbage Wedges with simple steamed rice or quinoa, or serve alongside grilled tofu, salmon, or chicken for a well-balanced plate. The richness of the miso butter loves to play against fresh sides like cucumber salad or tangy pickles.
Creative Ways to Present
Serve the wedges family-style on a big platter, drizzle any extra pan juices over the top, and let everyone help themselves. For a fun starter, slice each wedge into bite-sized pieces and spear them onto skewers for a crowd-pleasing appetizer plate.
Make Ahead and Storage
Storing Leftovers
If you have leftover Miso Butter Roasted Cabbage Wedges, let them cool completely before transferring to an airtight container. Store in the refrigerator for up to four days. The flavors deepen overnight, so they might be even tastier the next day!
Freezing
Freezing isn’t ideal, as roasted cabbage can get a bit watery and lose its crisp edges upon thawing. However, if needed, wrap wedges tightly and freeze for up to one month. Reheat straight from frozen, but expect a softer texture.
Reheating
For best results, reheat the wedges in a hot oven (400°F/200°C) for 10–12 minutes to revive that lovely caramelization. You can also reheat quickly in a skillet over medium heat. A blast in the microwave works too, but it won’t restore the crisp outsides.
FAQs
Can I make these wedges vegan?
Absolutely! Simply swap out the butter for your favorite plant-based alternative. The miso and olive oil will keep everything flavorful and luscious, and you’ll hardly notice the difference.
What kind of miso should I use for Miso Butter Roasted Cabbage Wedges?
White miso, also called shiro miso, is perfect for this recipe. It’s milder and slightly sweet, which balances beautifully with the butter and the earthy cabbage.
Can I use red or Napa cabbage instead of green?
Definitely! Both red and Napa cabbage work well, though their texture and flavor will vary slightly. Napa cabbage is more delicate so reduce the roasting time by a few minutes to prevent overcooking.
How do I keep the wedges from falling apart?
Keeping the core attached to each wedge makes all the difference. Cut through the stem end when slicing, and gently handle the wedges when flipping them mid-roast.
Are Miso Butter Roasted Cabbage Wedges spicy?
No, the recipe is not spicy as written, but if you love heat, try adding a pinch of chili flakes or a swirl of chili oil before roasting for a kick!
Final Thoughts
If you’re looking for a side that’s as easy as it is impressive, Miso Butter Roasted Cabbage Wedges are sure to win a spot in your regular rotation. Their simple ingredients and unforgettable flavor will turn any meal into something special, so gather your ingredients and roast a pan today—you’ll be amazed at just how crave-worthy cabbage can be!
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Miso Butter Roasted Cabbage Wedges Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: Asian-Inspired
- Diet: Vegetarian
Description
Indulge in the umami-rich flavors of miso butter roasted cabbage wedges, a delightful Asian-inspired vegetarian side dish that pairs perfectly with rice or grilled protein. The tender cabbage, crispy edges, and savory miso butter blend beautifully for a satisfying dish.
Ingredients
Cabbage Wedges:
- 1 medium green cabbage, cut into 8 wedges with core intact
Miso Butter Mixture:
- 3 tablespoons unsalted butter, softened
- 2 tablespoons white miso paste
- 1 tablespoon olive oil
- 1 tablespoon rice vinegar
- 1 teaspoon soy sauce
- 1 garlic clove, minced
- 1 teaspoon grated fresh ginger
Additional:
- Salt and freshly ground black pepper to taste
- Chopped scallions and toasted sesame seeds for garnish
Instructions
- Preheat the oven: Preheat the oven to 425°F (220°C).
- Mix the miso butter: In a small bowl, combine the softened butter, miso paste, olive oil, rice vinegar, soy sauce, garlic, and ginger until smooth.
- Prepare the cabbage: Line a baking sheet with parchment paper. Arrange the cabbage wedges on the sheet, brush with miso butter mixture, and season with salt and pepper.
- Roast the cabbage: Roast for 25–30 minutes, flipping halfway through, until crispy, browned, and tender.
- Garnish and serve: Remove from the oven, garnish with scallions and sesame seeds, and serve.
Notes
- For a vegan version, use plant-based butter.
- Red or Napa cabbage can be substituted, adjusting cooking times as needed.
- Pair with rice or grilled protein for a complete meal.
Nutrition
- Serving Size: 2 wedges
- Calories: 150
- Sugar: 4g
- Sodium: 460mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 15mg
