Miso Butter Roasted Cabbage Wedges Recipe

These Miso Butter Roasted Cabbage Wedges are hands-down the secret to turning a simple cabbage into a show-stopping side or vegetarian main. Slathered with savory miso butter, roasted to golden perfection, finished with garlicky panko crunch—this is the dish that’ll have everyone asking for seconds (and maybe even the recipe!).

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Ingredients You’ll Need

Every ingredient in these Miso Butter Roasted Cabbage Wedges earns its keep. Simple, but each one brings distinct flavor, texture, or color that makes the dish sing from the very first bite to the last crumb.

• Butter: This is the lush, flavorful base for the miso glaze—unsalted gives you total control over saltiness.
• Miso Paste: Use white or yellow miso for mellow, savory-sweet notes that pair beautifully with cabbage. It’s the umami secret weapon!
• Sweetheart (Hispi) Cabbage: Also called pointed cabbage, it roasts up sweet and tender, with crispy, caramelized edges. Green cabbage works as a sub, but hispi really shines here.
• Panko Breadcrumbs: These Japanese-style breadcrumbs toast up golden and add the perfect crunch when sprinkled on top.
• Garlic Powder: Imbues the crumbs with warm, roasty garlic flavor—no need to mince and sauté garlic separately.
• Chopped Parsley (optional): A handful of fresh herbs adds a pop of color and freshness right before serving.

Variations

Don’t hesitate to put your unique spin on these Miso Butter Roasted Cabbage Wedges! It’s a welcoming, flexible recipe that invites you to swap in favorite add-ins, adjust to dietary needs, or tweak flavors for your own perfect version.

• Make It Vegan: Substitute vegan butter for dairy butter and use a vegan-friendly miso; it still turns out deliciously creamy and savory.
• Add Cheese: Sprinkle freshly grated Parmesan or Pecorino over the wedges during the final 5 minutes of roasting for a rich, cheesy crust.
• Spice It Up: Add chili flakes or a drizzle of sriracha to the miso butter for gentle heat and extra complexity.
• Change the Cabbage: Green or savoy cabbage works in place of sweetheart—just adjust roasting time as needed based on the size of your wedges.

How to Make Miso Butter Roasted Cabbage Wedges

Step 1: Prep the Cabbage

Start by preheating your oven to 200°C/400°F. Trim the cabbage and carefully cut it into four even wedges, keeping the stem intact at the base so each piece stays together during roasting. This not only helps with even cooking, but also creates those gorgeous, golden-edged layers when you serve.

Step 2: Make the Miso Butter & Coat

In a small bowl, blend 2 tablespoons of softened butter with the miso paste until completely smooth. Use a brush or your clean hands to slather the miso butter all over the cabbage wedges—including the base and between the layers for maximum flavor infusion.

Step 3: Roast Until Charred & Tender

Arrange the cabbage wedges on a lined baking sheet, giving them plenty of space to caramelize instead of steam. Roast for 30–35 minutes until the outer leaves are deliciously browned and crisp, and the center is tender but still has some bite.

Step 4: Prepare the Garlic Panko Topping

While the cabbage roasts, melt the remaining tablespoon of butter in a skillet over medium heat. Add the panko breadcrumbs and garlic powder, stirring constantly so they toast evenly and don’t scorch. As soon as they’re golden and fragrant, transfer to a cool plate—those crunchy bits can go from golden to burnt faster than you think!

Step 5: Finish & Serve

Once the cabbage comes out of the oven, sprinkle generously with your crispy garlic panko (and parsley, if using). Serve the Miso Butter Roasted Cabbage Wedges hot, and prepare for rave reviews in your kitchen!

How to Serve Miso Butter Roasted Cabbage Wedges

Garnishes

Bright green chopped parsley is my first pick for a garnish—the color contrast makes the warm, roasted cabbage pop and adds a fresh note. A squeeze of lemon can also add brightness, and for even more umami, a sprinkle of toasted sesame seeds or a drizzle of chili oil is wildly good.

Side Dishes

Miso Butter Roasted Cabbage Wedges are completely versatile: pair them with a simple bowl of steamed rice, roasted salmon, grilled chicken, or even as a hearty topping for a grain bowl. They’re delicious next to tofu or as an inventive addition to a vegetarian holiday spread.

Creative Ways to Present

If you want to wow guests, serve each wedge standing upright on a platter over a smear of extra miso butter, and sprinkle with garnishes just before bringing to the table. Or try slicing the roasted wedges into chunky “ribbons” and pile them onto crusty toast for a stunning open-faced sandwich.

Make Ahead and Storage

Storing Leftovers

Let leftover Miso Butter Roasted Cabbage Wedges cool completely before storing in an airtight container. They’ll keep well in the fridge for up to 3 days, and the flavors just get richer with a little rest.

Freezing

While it’s possible to freeze roasted cabbage, the texture can soften noticeably on thawing. If you do freeze, cool completely, wrap well, and freeze for up to 1 month. Re-crisp under a broiler after thawing for best results.

Reheating

To revive leftover wedges, place them on a sheet pan in a hot oven (400°F/200°C) for about 8 minutes, or until warmed through and the edges crisp back up. Microwave reheating works in a pinch, though you’ll miss some of that signature crunch.

FAQs

Final Thoughts

I can’t wait for you to discover the wow-factor that humble cabbage can deliver when you make these Miso Butter Roasted Cabbage Wedges. They’re easy enough for a weeknight, special enough for a celebration, and always make the table feel just a little more joyful—so go ahead, give them a try and let me know how your family loves them!

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