Miso Butter Roasted Cabbage Wedges

# What You'll Need:

→ Vegetables

01 - 1 medium green cabbage (about 2.6 lbs), cut into 8 wedges with core intact

→ Miso Butter

02 - 4.2 tablespoons unsalted butter, softened

03 - 2 tablespoons white miso paste

04 - 1 tablespoon honey or maple syrup

05 - 1 tablespoon rice vinegar

06 - 1 teaspoon toasted sesame oil

07 - 1 garlic clove, finely grated

→ Garnish

08 - 1 tablespoon toasted sesame seeds

09 - 2 spring onions, thinly sliced

10 - Freshly ground black pepper to taste

# How to Make It:

01 - Preheat oven to 425°F and line a baking tray with parchment paper

02 - Position cabbage wedges on the prepared tray with even spacing between each piece

03 - Combine softened butter, white miso paste, honey or maple syrup, rice vinegar, sesame oil, and grated garlic in a bowl and blend until completely smooth

04 - Brush the miso butter mixture generously over all sides of each cabbage wedge

05 - Place in oven for 25-30 minutes, turning wedges halfway through cooking until golden brown and tender with crisp edges

06 - Transfer roasted cabbage to a serving platter and sprinkle with toasted sesame seeds, sliced spring onions, and freshly ground black pepper

07 - Present hot as a side dish or light main course

# Expert Suggestions:

01 -

It transforms humble cabbage into something golden, caramelized, and deeply satisfying without any fuss.
The miso butter clings to every charred edge, delivering umami in every bite.
It works as a side dish or a light meal, and everyone always asks what you did to make cabbage taste this good.

02 -

Don't cut the core out of the wedges or they'll fall apart in the oven, it holds everything together.
Make sure your butter is truly softened before mixing, cold butter won't blend with the miso and you'll end up with lumps.
Flip the wedges carefully with tongs, they're delicate once they start to soften.

03 -