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
Scale
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
