Save My neighbour handed me a jar of white miso over the fence one Saturday morning, insisting I try it on something other than soup. I had half a cabbage sitting in the crisper, already browning at the edges, and figured roasting it couldn't hurt. The smell that filled my kitchen that afternoon, sweet and salty and slightly nutty, made me forget I was technically just cooking cabbage. It's been my go-to trick ever since whenever I need vegetables to feel like an event.
I made this for a small dinner party once, mostly because I'd run out of ideas and needed something fast. One friend, who openly despised cabbage, scraped her plate clean and asked for the recipe before dessert even arrived. That's when I realized this dish had a quiet power, the kind that sneaks up on people who think they know what they like. Now I make it whenever I want something reliable that still feels a little special.
Ingredients
- Green cabbage: Choose a firm head with tight leaves, the core holds the wedges together during roasting so don't remove it.
- Unsalted butter: Softened butter blends smoothly with the miso, creating a glossy glaze that clings beautifully.
- White miso paste: This is the heart of the dish, offering sweet, fermented depth without overwhelming saltiness.
- Honey or maple syrup: A touch of sweetness balances the miso and encourages caramelization in the oven.
- Rice vinegar: Adds brightness and cuts through the richness, keeping each bite lively.
- Toasted sesame oil: Just a teaspoon brings warmth and a faint nuttiness that ties everything together.
- Garlic clove: Finely grated garlic melts into the butter, adding a gentle savoury note.
- Toasted sesame seeds: Sprinkle these on at the end for crunch and a hint of toasted flavour.
- Spring onions: Thinly sliced green onions add colour and a mild sharpness that wakes up the dish.
- Black pepper: Freshly ground pepper gives a subtle kick and visual contrast.
Instructions
- Preheat and Prep:
- Set your oven to 220°C (425°F) and line a baking tray with parchment paper. This high heat is essential for getting those crispy, caramelized edges.
- Arrange the Cabbage:
- Lay the cabbage wedges flat on the tray, giving them a little space so they roast rather than steam. The core should keep each wedge intact.
- Mix the Miso Butter:
- In a small bowl, combine softened butter, miso paste, honey, rice vinegar, sesame oil, and grated garlic, stirring until it's smooth and glossy. It should smell rich and inviting.
- Brush Generously:
- Use a pastry brush to coat every surface of the cabbage wedges with the miso butter. Don't be shy, this glaze is what makes the dish sing.
- Roast and Turn:
- Slide the tray into the oven and roast for 25 to 30 minutes, flipping the wedges halfway through. You want golden brown edges and tender, sweet centres.
- Garnish and Serve:
- Transfer the wedges to a platter and scatter sesame seeds, spring onions, and black pepper over the top. Serve them hot while the edges are still crisp.
Save There's something quietly satisfying about watching cabbage wedges turn golden in the oven, their edges crisping while the centres go soft and sweet. I've served this dish to skeptical guests and picky eaters, and it always wins them over. It's proof that you don't need fancy ingredients to make something memorable, just a little heat and the right combination of flavours.
Serving Suggestions
These wedges are fantastic alongside grilled fish, crispy tofu, or a simple bowl of steamed rice. I've also served them as a light main with a fried egg on top, the runny yolk mixing with the miso butter creates a sauce that's almost too good. They're equally at home on a weeknight table or as part of a larger spread.
Storage and Reheating
Leftovers keep well in an airtight container in the fridge for up to three days, though they lose some of their crispness. Reheat them in a hot oven or under the grill to bring back the texture, a microwave will make them soggy. I've even chopped up leftover wedges and tossed them into fried rice, which was a happy accident.
Customization Ideas
This recipe is easy to tweak depending on what you have or what you're craving. Swap maple syrup for honey if you want it vegan, or add a pinch of chili flakes to the miso butter for a gentle kick. A squeeze of lime juice at the end brightens everything up, especially if you're serving it with something rich.
- Try red miso for a deeper, saltier flavour if you prefer bold umami.
- Add a handful of chopped fresh herbs like coriander or parsley for a fresh contrast.
- Drizzle a little extra sesame oil over the finished wedges if you love that toasted flavour.
Save This dish has become one of those recipes I make without thinking, the kind that feels effortless but always impresses. It's a reminder that vegetables, when treated right, can be the star of the table.
Recipe FAQs
- → Can I use a different type of cabbage?
Yes, you can use savoy or napa cabbage, though cooking time may vary. Green cabbage holds up best during roasting and develops the most caramelization.
- → How do I prevent the cabbage wedges from falling apart?
Keep the core intact when cutting the wedges. This holds the layers together during cooking and makes turning them much easier.
- → Can I make this vegan?
Absolutely. Simply substitute the butter with vegan butter and use maple syrup instead of honey. The flavor remains deliciously rich and umami-packed.
- → What type of miso works best?
White miso is ideal for its mild, slightly sweet flavor. Red miso can be used for a stronger, saltier taste, but use slightly less to avoid overpowering the dish.
- → How should I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat in a hot oven or skillet to restore crispness on the edges.
- → Can I prepare the miso butter in advance?
Yes, the miso butter can be made up to 3 days ahead and refrigerated. Just bring it to room temperature before brushing onto the cabbage for easier application.